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Pizza Sauce

I love making pizza sauce on a cool day. I find it so comforting, and there's a sense of coziness and warmth it brings. Making homemade pizza sauce is also a great way to use home-grown veggies from your garden at the end of the season.


INGREDIENTS FOR PIZZA SAUCE

1 (156 ml) can tomato paste

2 (255 g) containers multi-colour cherry tomatoes -cut into quarters

3 mini sweet peppers (yellow, orange, and red peppers) -one of each diced

3 tbsp pesto –see recipe below

3 scallions (white and light-green part) –thinly sliced

2 garlic cloves -finely grated

¼ cup water

Juice from half a medium lemon

Salt and black pepper to taste

Pinch of red pepper flakes


INGREDIENTS FOR PESTO

2 cups tightly pressed fresh basil

1 cup tightly pressed fresh Italian parsley

½ cup tightly pressed fresh oregano

½ cup finely grated fresh parmesan cheese

2 garlic cloves

4-5 tbsp extra virgin olive oil



DIRECTIONS FOR PESTO

- Put the basil, parsley, and oregano into a food processor and pulse until roughly chopped. - Add the parmesan cheese and the garlic. Pulse for a few seconds.

- Add the extra virgin olive oil and pulse until all the ingredients are finely chopped and well combined.

- Add an extra 1 or 2 tbsp of extra virgin olive oil for a creamier pesto.


Note: After the herbs are washed, lay them on a large cloth and let them dry completely before making the pesto.

Note: Pesto can easily be frozen and it's one of the best things to keep on hand. Just line a cookie sheet with parchment paper and scoop on tbsp size servings. Freeze the pesto, then fold each one in tin foil. Place them in a zip lock bag and store in the freezer.


DIRECTIONS FOR PIZZA SAUCE

- Pour the tomato paste into a pan and heat on medium for a few minutes.

- Add the remaining ingredients and mix well.

- Cook on medium-low for ½ hour. Stir often.

- Remove from heat and cool completely.

- Puree.


Note: Pizza sauce can easily be frozen. Measure out a ½ cup and pour it into a small zip lock bag. This recipe will make about 2 cups. Put the small bags in a large zip lock bag and store in the freezer.



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