Roasted Pizza Sauce

One of my first jobs when I was a spring chicken many years
back was at a Pizza joint.

I love pizza. It has to be my favorite food and I have made a ton of
them through the years (exaggerated maybe?).

They rarely come out the same each time.

I had about 8 ripe tomatoes left from the garden.
There are many more green left and I hope they ripen but
I doubt they will. I figured to end the tomato season with my
favorite food, pizza.

I just this season started making my pizza sauces roasted.
I have much sauce frozen for the winter, but I wished to use up these
last harvested toms and make a fresh sauce.

Just cut tomatoes into equal pieces and throw them on a cookie sheet.
I know they tell you to place cut side down but I never bother with
that myself.

I just cut into fours usually.
That is just the way I always do things.
Some people might consider it lazy, but I consider it time efficient.

I have to have jalapeno in my pizza sauce so I slice and seed
about three of those babies and throw it on with a good spray
of olive oil. Then kosher salt and about 1 T dried basil
and 1 T dried oregano.

Bake at 350 for about an hour with a stir about half way through.
They are then ready to place in a blender.

The trick (if you can call it that), to make the sauce thick is to
put only the pulp parts in a blender
and leave as much liquid in your roasting pan as possible.

As you can see once you process the pulp to liquid and then strain
it makes a nice thick tomato sauce.

Then add about a 1/2 teaspoon of garlic powder (to taste of course)
and a bit more dried oregano and basil. Parmigiana too if you like.

I have found through the years that I like dried herbs better
in pizza sauces than fresh for some reason. I dry my
oregano and basil in the microwave. Zap 30 seconds stirring
each round until dried.

Walla..You have a wonderful roasted pizza sauce.

I have also begun to use my sourdough starter for my crusts.

In the morning..
Just put a couple tablespoons olive oil in the bottom of
a bread machine pan. Add 1 cup sourdough starter and 2 cups
all purpose flour with a teaspoon of salt and a few dried italian
herbs.

Put the machine on dough cycle and watch the dough.
Add more water as needed. Don’t be afraid to open the machine,
you can tell when to stop adding water.

You want that baby butt look and feel.
Yes, you can stick your finger carefully in your
bread machine while it is running to feel.

Then when the machine gets ready to go into the rise cycle cut
it off and just leave the dough in there most of the day, until
you are ready to put the pizza together. Use cornmeal in your pan
and fit the dough in there.

Works great for me.

Top it with your sauce and toppings
and bake at 425 for 15-20 minutes or until browned and bubbly.

Here is a sausage, pepperoni, mushroom and onion for eye enjoyment.

It tasted great too.

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2 Comments (+add yours?)

  1. Katiez
    Oct 15, 2007 @ 15:46:10

    Looks absolutely fantastic!
    I, also, slung pizzas for a year or two in college. And I had pizza every night I worked there and never tired of it…still haven’t! The perfect food!

    Reply

  2. sue
    Oct 15, 2007 @ 17:14:10

    Katiez I would never tire of pizza either.

    They used to have a buffet and we could take home leftovers from the nights end.

    Man did I gain weight.

    Reply

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