Friday, August 28, 2009

Heirloom Tomato Pizza Sauce Recipe

We grew Brandywine tomatoes this year - they are large and luscious with a sweet, old fashioned tomato flavor. You can use any type of fresh tomatoes that you have on hand and adjust the cooking time and seasoning to suit the variety that you use. Roma tomatoes will make a thicker, meatier sauce and are perfect for pizza sauce and other Italian sauces.

1 tablespoon olive oil
3 garlic cloves, minced
2 lbs. fresh tomatoes, peeled and chopped (approximately 4 large)
1 teaspoon sugar
1 Tbsp. chopped fresh oregano

To Taste: Salt, Pepper, Red Pepper Flakes

Optional: Chopped Parsley, Chopped Basil

Heat olive oil in a medium saucepan on medium heat. Add garlic and cook for about 1 minute, stirring frequently so that it doesn't stick. Add tomatoes and sugar, plus the amounts of salt, pepper and red pepper flakes to suit your personal taste.

(Hint: proceed slowly when adding the red pepper flakes so that you get the right amount of heat! You can always add more if you'd like the sauce a little spicier, but it's hard to tone down the heat.)

Bring mixture to a boil, then reduce heat to low and simmer for 1-1/2 to 2 hours, or until the sauce is very thick. Stir frequently! When the sauce is almost done, stir in the chopped oregano, along with parsley and basil, if desired.
Serve on the prepared pizza crust of your choice.

1 comment:

  1. Thank you...stay tuned for more!
    I love it....great job...
    Pizza Equipment