- 6 pounds Roma tomatoes, peeled and chopped
- 1 medium onion, coarsely chopped
- 2 jalapeno or serrano peppers (seed and remove veins for less heat)
- 3 tablespoons chopped fresh basil leaves
- 1-1/2 tablespoons fresh oregano
- 1 teaspoon fresh thyme
- 1 teaspoon fennel seeds
- 3 large cloves garlic
- 2-1/2 tablespoons sugar
- 1-1/2 tablespoons salt
- 2 six ounce cans tomato paste
- 2-1/2 tablespoons olive oil
Thursday, April 8, 2010
i wanna grow up to be just like you!
You Wanted It, You've Got It -
Lonesome's Pizza Sauce
Roma tomato seeds are sprouting in the Lonesome Road Studio garden! They don't know it yet, but these little guys will be transformed into batches and batches of the best pizza sauce ever.
As promised in an earlier post, here is the recipe for my absolute favorite pizza sauce. The sauce also makes a good and quick sauce for pasta, but it truly stars on a crisp homemade pizza crust with all of your favorite toppings. This sauce can be canned; process in pint jars in a boiling water bath for 35 minutes. Or, just freeze it; that is my preferred method and the sauce freezes beautifully.
In a blender or food processor, puree tomatoes, onions, peppers, herbs and garlic. Put mixture in a large soup pot.
Add sugar, salt, tomato paste and olive oil to the mixture in the soup pot. Cook over low heat for at least 2 hours until very thick. Stir occasionally to prevent sticking. Taste for seasonings and correct. Can or freeze as you wish (see simple canning directions, above).
Makes about 6 pints of sauce.