Wednesday, 27 November 2013
Wholesome Food - pizza sauce
Remember how I keep going on about tomatoes? Well, I'm still going on.
In October I stripped all of the reasonably sized green tomatoes from the vines and put them all in a tray in my kitchen window, hoping that at least some would ripen before they started to go off. I had NO IDEA how long tomatoes keep. It's now the end of November and I'm pretty sure they're *all* going to ripen and we've been able to continue working our way through our own fresh home grown tomatoes the whole time.
We're kind of old people. Every Friday we have a pizza night. Up until a few months ago we would buy frozen pizza and put extra goodies on it. One night I made pizza from scratch, and we've never looked back.
On our pizza from scratch, I put home made pizza sauce. As I've waxed poetic in the past, tomato sauce made from roasted home-grown tomatoes is like nothing else. Seriously.
So, here's how I do it...
Tomatoes - preferably larger ones
Olive oil (optional)
Anything else you think would be nice like chili, onion, other herbs (optional)
You see it is obviously a complicated recipe.
Wash your tomatoes and remove the stems.
Drizzle with a little olive oil if you want to, pop on a baking sheet and bake at about 180c for about 20 minutes or until the tomato skins have split and started to brown, and some of the liquid has evaporated.
Remove from the oven and allow to cool enough to touch.
Remove the skins and put the tomatoes into a pot. Use a potato masher or other to mash them up a bit. Cook off the liquid until it's the desired consistency. While it's cooking add your garlic, or onion or chili or whatever else. If you're using fresh basil I'd recommend putting it in at the end to maintain the fresh flavour. Salt to taste.
Et voila, simple, fresh and tasty pizza sauce.