Homemade Pizza Sauce

In a couple nights, we are making homemade mini pizza's-my mother in law has a secret weapon when she makes her pizza's-the homemade sauce...here is the recipe...

64 oz. Tomato sauce
1/2 lg. onion
3 Tbsp. Italian seasoning
1 Tbsp. Oregano
1/2 cup Paremesan
9 cloves garlic (I know you can smell it in your head can't you?)
1/2 tsp. salt-to taste

Medium-low heat. Cover with a tilted lid-stir often- and cook 45 minutes or until thick

Hide your Pepperoni's, this stuff is so good, that Chris get's the pepperoni's out and dips the pepperoni's in the sauce and eats them just like that.

Because this makes such a large batch (keep your old salsa bottles or pickle bottles) and store the sauce in them and freeze for the next use.

Caramel and Fudge Sauce

1/2 cup sugar
2 tablespoons light or dark corn syrup
2 tablespoons water
3/4 cup heavy cream
4 tablespoons unsalted butter
4 ounces good quality bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
Pinch salt

Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.

Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.