Homemade Pizza Sauce
When dealing with any produce, you want to give it a good rinse to remove any dirt, fertilizer, or pesticide that might have clung to the skin:
I have to remove the skins. This is a bit tedious, but the tomatoes are rather ripe and skin comes off easily:
I cut them in half:
Scoop out the rib and seeds (nothing goes to waste, I load them in a mesh baby feeder and let my tomato-loving 10 month-old have a healthy lunch):
The tomatoes are now cleaned and ready to process:
I give them a couple rounds of dicing:
Meanwhile I brown about half of a white onion and 13 (yes, that many) cloves of fresh crushed garlic:
I'm now ready to crush the maters with a plastic potato masher (crappy for potatoes, but great for veggies and beans):
All crushed and ready for action:
I then add the garlic and onions with some kosher salt, fresh black peeper, sugar, dried rosemary, dried oregano, fresh basil, and a bay leaf and let it simmer in the crock pot on low for several hours:
It has reduced by somewhere between 1/2 and 2/3 and is dark red and has a complex taste:
I put the finished product in the freezer and wait a few days, as most Italian red sauces taste better after a little bit of storage. I top a pizza crust with the sauce, some mozzarella, more fresh basil, chorizo sausage, and some homemade roasted garlic (more on that in a future post):
Twenty minutes later, we are in pizza heaven:
It is a long and tedious process, but the end results are totally worth the effort. It tastes sooo much better than store-bought pizza sauce and has no funky preservatives or additives.
My guess is that this two month supply will last about three weeks.
4.5 out of 5 Smithers, West Virginias.