Put those tomatoes to work–make a pizza sauce! I did. Fresh ripe ruby-red tomatoes make the most delicious sauce and don’t worry if yours aren’t ruby-red ripe (mine weren’t either). They still taste divine. Add a few of your garden garlic, half a sweet onion, some dried oregano and my garden goal has been achieved: tomato sauce made entirely from my garden!
Except for that olive oil you bartered for with your cousin Vinny from Italy. But that’s okay. I’m at somewhat of a disadvantage–not an olive tree in sight here in Central Florida. There aren’t any bay leaf trees, either (but I’m not looking for any).
And if my family knows what’s good for them, they won’t point the fact out. Best to leave mom to her fantasy world.
Speaking of my family, my daughter prepared the homemade pizza dough all by herself and put the pizza together. She’s an awesome chef. Sweet!
As to my sauce, it was easy. Simply de-stemmed the tomatoes, cut them in half, pushed the seeds out and tossed the tomato flesh into my Cuisinart and pressed ON. Beautiful! Next, I poured the tomatoes into a pan and added the fresh garlic, half a sweet onion, dried oregano.
–and yes, a bit of salt (you’d be amazed by how much salt is pre-added to canned tomatoes) and allowed the mixture to simmer for several hours prior to spreading onto the dough.
Bake for about 15 minutes and you have ooey-gooey-golden-dinner-delight! Pepperoni side for the boys, cheese for the girls–a feat to be proud of, for sure.