Saturday, November 8, 2008

Fresh Tomato Pizza Sauce

Since I haven't been very good about updating my blog lately, I'm going to add a recipe I made over the summer -Pizza Sauce. We planted a LOT of tomatoes in the garden this summer. Too many, really. Not wanting them to go to waste, I made this sauce 2-3 times, as double batches back in August/September. I used ziploc bags and froze the sauce. We've already used quite a few bags, since homemade pizza and calzones are a regular dinner in our house. The recipe came from Cooks.com. The flavor of this sauce is really good and I will definitely be using it again next summer.

One thing to be aware of, and maybe it was just me - when the sauce thaws out, it could be a little too watery from all of the fresh tomatoes. To remedy that, I've been cutting a tiny hole in the bag and set the frozen bag in a bowl to thaw in the refrigerator. Then, I can just dump the water off and have thicker sauce that won't make soggy pizza crust.

1/3 c. olive oil
2 c. finely chopped onions
8 c. peeled, seeded, coarsely chopped tomatoes (put through blender, if desired)
2 (6 oz.) cans tomato paste
2 tbsp. oregano, crumbled
2 tsp. basil, crumbled
1 bay leaf
2 tbsp. sugar
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. finely chopped garlic

Heat oil in large stainless steel pan, 6 to 8 quarts. Add onions and cook over medium heat for 6 to 8 minutes until transparent. Add garlic and cook another minute. Stir in tomatoes, paste, oregano, basil, bay leaf, salt, pepper and bring to a boil. Then simmer, uncovered for an hour or until thick. Stir occasionally. When finished the sauce should be thin and fairly smooth. Remove bay leaf. Taste and season. May be canned or frozen. Makes 5 to 6 pints.


Tangled Noodle said...

I found your site through Foodbuzz and thought this recipe was great! I hope you don't mind that I have added a link to it on one of my blog posts: (http://tanglednoodle.blogspot.com/2009/02/on-marital-bliss-and-ritual-pizza.html)

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