Well, I like to make chicago style, but I don’t know the recipe, and only have ever made it with my father, who might post the recipe if he sees it.
I have tried the fake meat toppings and I don’t like them at all. I think the Yves brand is the best for just eating.
I will share with you a couple of sauce recipes though.
Recipe 1 (Fabios)
Saute several cloves of garlic in olive oil. Until slightly browned. (first smash the garlics a bit by laying a knife broadways on them, and hitting with your other hand.)
Add a whole can of whole peeled tomatoes. Let simmer until all the juice is gone.
Mush the tomatoes with a wooden spoon. Add some more olive oil. Add salt and pepper.
Allow to simmer more until the olive oil turns red. Then it is done.
Recipe 2 (dad’s, and easier)
Take a can of diced tomatoes, and drain into sink. Then dump tomatoes into bowl.
Take a can of tomato sauce, and dump into bowl.
Take a can of tomato paste, and dump into bowl.
Add olive oil, salt, pepper. And garlic, why not.
mixy mixy.
Please post the rugelach recipe.