PIZZA AND FOCACCIA TOPPINGS

Pizza and Focaccia Toppings image

Number Of Ingredients 29

Crushed Tomato Sauce
1 can (28 oz / 794 g) crushed tomatoes
1/4 teaspoon freshly ground black pepper
1 teaspoon dried basil or 2 tablespoons minced fresh basil (optional)
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano (optional)
1 teaspoon granulated garlic powder, or 5 cloves fresh garlic, minced or pressed
2 tablespoons red wine vinegar or freshly squeezed lemon juice, or a combination
1 teaspoon salt, to taste
(makes 4 cups)
Herb Oil
2 cups olive oil
2 tablespoons dried basil
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon fresh rosemary leaves
1 teaspoon dried thyme
2 tablespoons granulated garlic powder, or 10 cloves fresh garlic, pressed and lightly sautéed in 1/2 cup of the olive oil
1 tablespoon kosher salt or coarse sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chile flakes (optional)
1 teaspoon sweet or hot paprika (optional)
(makes about 2 cups)
Spicy Oil
1 cup olive oil
4 teaspoons sweet or hot paprika
4 teaspoons chile flakes
1 large clove garlic, peeled
1/4 teaspoon salt (optional)
(makes 1 cup)

Steps:

Crushed Tomato Sauce
In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. S tore in a tightly covered container in the refrigerator for up to 1 week.
Herb Oil
In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
Spicy Oil
In a saucepan, combine the olive oil, paprika, chile flakes, and garlic and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 10 minutes. Remove from the heat and let cool for 30 minutes. S train the oil into a jar, add the salt, and let cool completely. Cover and store in the refrigerator for up to 2 weeks.