16 tomato plants!!!
So I always end up with too many tomatoes.
We eat pizza a lot. Too much, really. But if my hubby had it his way, we would alternate between hamburgers and pizza, and that would basically be it. So our compromise is pizza once a week. I know, that's a ton (we alternate between pepperoni, chicken alfredo, and bbq chicken, but still....).
So I try to kill 2 birds with one stone by using some of those tomatoes for fresh pizza sauce. And I usually make this times 5 or 6, and then I freeze the extras in ice cube trays. After frozen solid, I put them in a ziploc bag and just pull out as much as I want.
This is the easiest pizza sauce EVER!
1 clove Garlic
1 Tbs. fresh Basil
1 tsp. Salt
pinch of Pepper
1/4 tsp. Sugar
1 tsp. dried Oregano
2 Tbs. Oil (I use Olive)
2 Ripe Tomatoes
Tomato Paste to desired thickness
Blend the garlic and basil in a food processor-- you may have to scrape the sides a couple of times. Add the rest of the ingredients and blend without liquifying.
That's it!
9 comments:
Jamie...you are brilliant!
What do you do for pizza crust? I've hated all the ones I've ever made.
Lucy, you may not like the idea, but I usually use Jif pizza crust mix. It isn't amazing, but it's usually less than 40 cents, and it's really fast and easy. It's pretty decent, just definitely not as good as homemade.
I think I've used that before but it turned out really goopy and didn't roll out well. Maybe I'm just not talented. :)
Ok yes, I seem to be stuck on this pizza post. I guess my failures at pizza making haunt me. Anyhoo I noticed in my burpee seed catalog that you can mix and match tomato plant four packs. So you could have several different kinds without buying so many four-packs. Their prices seem a bit high to me but it still might be more cost effective or other seed company might do the same thing. They have a website too. Just thought I'd share.
Lucy, you crack me up. When I make the Jif pizza crust, I mix it together, turn on my oven, put the bowl of dough on top of the burner that vents the oven (or if your vent is somewhere else just try and put it really close) and cover it with a towel. By the time the oven preheats, it has risen pretty well, but I think it actually takes longer than the box says. Then I use probably 1/4 cup of flour to knead the dough. Hope that helps.
Oh, and thanks for tomato the idea, I will have to check it out!
Can this sauce be frozen successfully?
Can this sauce be frozen successfully?
Opal, it can definitely be frozen. I freeze it in ice cube trays.
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