Quick Szechwan Sauce

This is a quick, spicy and sweet sauce to use as a marinade or as a cooking sauce in stir fries with meats and vegetables, and it is 100% dairy and soy free.

INGREDIENTS
3 tablespoons olive oil
3 red chile peppers, finely chopped
2 teaspoons chopped fresh ginger
2 teaspoons minced garlic
2 tablespoons sugar
5 tablespoons ketchup
5 tablespoons vinegar

DIRECTIONS
1.In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

We used dry and just used smaller quantities for most of the spices. We also added a little salt and pepper (to taste)

Adapted from a comment found on this site: http://answers.yahoo.com/question/index?qid=20090527090058AAHubEk

Fresh Tomato Pizza Sauce

Ingredients:

2 lbs Plum Tomatoes (I have used other types, Roman tomatoes also make good sauces)

3 Tblspn Tomato Paste

1/4 tsp. Basil

2 tsp. Sugar

1 Clove Garlic, minced

1/4 tsp. Salt

1/8 tsp. ground pepper

Directions:

1. In a large pot, bring water to boil. Put tomatoes into boiling water and boil for 1-2 minutes. Then put tomatoes directly into an ice water bath to cool immediately. Now you can easily peel the tomatoes. Using a paring knife, remove skin, seeds, and liquid. Finely chop tomatoes.

2. Put all the ingredients into a large sauce pan. Cook on a low simmer for 2 hours, stirring occasionally, until the sauce has thickened. If you are in a bind and need to cook it faster, you can cook it for only 30 minutes and then use. It will work, but the flavors won't be as "developed".

Put on your favorite pizza dough and enjoy! As always, you can add or change the spices used.

Marinara Sauce made with fresh Tomatoes

Ingredients:
2 Tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, chopped
3 cups (about 3 large) peeled, chopped tomatoes {If you shock the tomatoes in boiling water for 10 seconds then in ice water) they will be must earier to peel}
1 can(6 oz.)no-salt-added tomato paste
2 teaspoons sugar1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes; stir occasionally.

Cool 5 minutes.

Place cooled mixture in blender jar 1 or more cups at a time. Cover and blend at stir about 30 seconds after each addition. Blend at puree about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally.

Serve over pasta