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From-Scratch Sauce From Home Grown Tomatoes

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From-Scratch Sauce From Home Grown Tomatoes

Here are some tips for homemade sauce made with some of those fresh tomatoes you have growing. Lather it onto that yummy grilled pizza crust recipe from last week and you’ve got an emphatic YUM!

First- 5 tips for a really savory sauce

1- Roast them first!

Preheat oven to 350.

Cut the tomatoes in half and put face up in a baking dish (glass or metal), drizzle with oil and sprinkle with salt and pepper.

Roast at 350 degrees about 30 min or until they start to look mushy and the skins start to peel off. Let cool and peel skins off.

2-Roast your garlic with the tomatoes!

This is way easier than cutting up garlic one slice at a time.

Cut the tip off of an entire head of garlic (where it comes to a point) to expose the cloves.

Place head of garlic on a piece of tinfoil large enough to wrap the whole head up in it.

Drizzle olive oil into/onto the garlic making sure to get some into the cloves.

Wrap up and seal in foil, and bake the same temp and time as the tomatoes.

When the garlic is out and cooled, you should be able to just squeeze the (closed) end of the head of garlic and the cloves will just pop right out!

It will be really mushy (read: easy to mash into sauce) and really sweet! Yes, use the whole head! Do it!

3-Fresh basil!

It makes a difference. Use fresh or fresh-frozen cubes of basil for your sauce. The oils and essence of the herb will really give you a truly rich, authentic flavor.  

4-Smoked Paprika, fresh cracked pepper and turmeric!

A little smoked paprika will give your sauce a unique, savory flavor. Turmeric adds anti-inflammatory properties with a very mild flavor guaranteed to not take over. And last, cracked pepper enhances the anti-inflammatory effects of turmeric a ton! Plus it tastes delicious. 

5- Longer Simmer Time!

I don’t like watery sauce. I like my pizza to stay crispy!

Want a thicker sauce? The longer you simmer the sauce without a lid the more it will reduce- the liquid will boil off and the sauce will get thicker.

If you look at a true Italian cook’s pasta sauce after it’s been simmering a bit, you’ll see a thick, pasty red rim around the pot a few inches above the top of the sauce. This is where the sauce level was when they began to simmer it. The higher the line above the sauce, the thicker the gravy. 

Pizza Sauce Recipe:

What You need:

 

  1. 1 to 2 tablespoons olive oil
  2. One head Garlic, Roasted
  3. 1 medium onion, chopped finely
  4. 1/2 cup chicken/vegetable broth
  5. Two 15-ounce cans crushed tomatoes and 5 large or 10 small tomatoes
  6. *OR, if you have an abundance of fresh tomatoes use 15 large or 30 small tomatoes
  7. Salt and fresh cracked pepper
  8. Pinch sugar
  9. Pinch smoked paprika
  10. teaspoon turmeric
  11. 1 teaspoon dried oregano
  12. 8 to 10 fresh basil leaves, chopped

 

What You Do:

  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat.
  • Throw in the chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes.
  • Add the broth, whisking to deglaze the bottom of the pan.
  • Cook until the liquid reduces by half.
  • Add the crushed and roasted tomatoes, and garlic and stir to combine.
  • Add paprika, salt and pepper to taste and a pinch of sugar.
  • Add the dried oregano and basil.
  • Reduce the heat to low and simmer for 45 minutes or until desired thickness. 

 

 

 

 

 

 

 

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