Tag Archives: tomato sauce

Pizza Stew


The other day I was meeting with a client and we were talking slow-cookers and warm fall recipes. She explained to me this marvouis idea of pizza soup. 

My client went on to tell me she makes the soup thick to serve almost as a gravy over baguettes or crusty bread. Well she had me at slow-cooker and I told her I would have to make this creative twist on a classic comfort food this weekend. 

Let me just say it’s so easy… bonus you can all your favorite pizza toppings. 

Prep time: 10 minutes       Cook time: 8 hours

Yields: 6 servings (1 heaping cup)

Ingredients: 

2 cups of cooked crumbled Italian sausage

1 cup cup of Italian hard pepperoni sliced and quartered 

1/2 cup diced green pepper

1/2 cup diced red pepper 

1/2 cup diced onion

1 (2.25) can of sliced olives, rinsed & drained 

1 tablespoon of pizza seasoning

1 large can (22.3 ounce) of condensed  tomato soup, healthy request

1 cup of tomato sauce (we used our favorite)

12 ounce of water 

1 ounce of pesto (our recipe)

3/4 cup shredded part skim mozzarella cheese

2 large baguette, cut into 2 slices 

4 quart slow-cooker

Directions:

1.Place the first 11 ingredients into the slow-cooker & give it a good stir. Place the lid on the vessel. Set the crockpot to low for 8 hours.

2. Preheat the oven to broil. Portion out 6 servings into individual ramekins. Place one piece of baguette into the ramekin to submerge and top with two tables of cheese. Place the ramekins on sheet a baking pan. Allow to bake for 2 minutes. Remove from oven with caution & enjoy!


Grammy Ulam’s Spaghetti Sauce


My husband’s grandma aka Grammy Ulam makes one of the best spaghetti sauce recipes ever. It is suppose to be a local restaurant back homes authentic sauce. Let me just say it is not a Ulam Family gathering without her sensational sauce. The sauce pairs best with Warren Bakery Bread and some brummle and brown butter spread slathered on the top. The sauce also goes well with homemade pizza or chicken parm…just about anything really.

Please note we have made this recipe several times and may have altered her original recipe slightly to accommodate our kitchen pantry.

Recipe yields 6-7 Quarts

Ingredients:

3 Cans of Tomato Puree (Quart Size)

3 (28 ounce) Cans of San Marzano Tomatoes in Sauce (DOP)

2 TB Italian Seasoning or Penzey’s Pasta Sprinkle

3 TB Extra Virgin Olive Oil

1 TB Hot Pepper oil (From home canning)

6 Fresh Garlic Cloves

1 TB garlic powder

1 Tsp Kosher Salt

1 Tsp Fresh Ground Pepper

2-3 TB of granulated sugar

12 QT Stock Pot

Directions:

1. On medium low heat, saute fresh garlic in olive oil and hot pepper oil until effervescent in stock pot. Add remaining ingredients into stock pot keep heat on medium low until it simmers for at least an hour and then decrease the temperature to low  and cook for at least one more hour but maximum of 4 hours. If you feel the sauce is becoming too thick add some water to the mix.

2. Can the sauce according or freeze in quart size freezer safe bags (grammy freezers hers).

3. Enjoy!