1 28 oz can San Marzano (or Italian style) Plum Tomatoes
1 large Onion
1 clove garlic
salt & pepper to taste
Olive Oil
Fry the onion and garlic until the onion is translucent.
Add the tomatoes and break them up with a fork. Cook over low- medium heat for about 45 mins. Let cool.
At this point I like to blend the sauce in a food processor and refrigerate so that it goes on to the pizza cold but this step is not necessary.
1 567 gram can Clams with juice (This is a food service size. If you can’t get it substitute with same approx. […]
Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017 Serves 8-102 ounces Parmesan cheese, grated (about 1 cup)1 cup panko […]
This recipe will make two Lasagnas with leftover sauce. Since the sauce takes a long time to cook it is best to […]
3 cups Bread Flour & 1 Cup Cake & Pastry Flour ( for thinner crust reduce cake & pastry flour to 1/2 […]
