Pizza Sauce

Anybody rolling in the tomatoes right now?  This is a recipe for making and freezing pizza sauce from the fruits of your garden. Roma tomatoes work the best Also the more liquid you remove before you start cooking the tomatoes, the less time it will take to make it thick enough.

Usually makes about 4 cups or enough for 4 medium pizzas

2 tbsp. olive oil
8 tsp. minced fresh garlic (don't try to cheat, by using that pre-cut stuff from Costco, you know what I'm talking about)
4 cups tomatoes, peeled, seeded and squeezed!
4 tsp. chopped fresh oregano or 2 tsp. dried oregano
4 tbsp. chopped fresh basil or 2 tsbp. dried basil
2-ish tsp. salt
1/2-ish tsp. freshly ground black pepper
4 tbsp. tomato paste

Heat oil over medium heat in pan (the biggest diameter saute pan you have works best). Add garlic and cook for 1-2 minutes.   Stir occasionally, be careful not to let the garlic burn. If it turns brown, just start over, it's not too late.

Add everything else. Let the sauce simmer uncovered until the tomatoes break down and the sauce become very thick (like, say, pizza sauce consistency.) Stir every so often.  Taste a little and add more salt and pepper if needed.

When it is thick and delicious, pour it into a bowl and put it in the fridge.  When it is cool, pour about a cup into a freezer bag and put it in the freezer. You should get about 4 cups depending on how much evaporated from the tomatoes.


Quick Pizza
My secret to quick and yummy pizza.  Buy scone dough from Dick's Market. Roll out into pizza shape, top with homemade thawed pizza sauce. Then cheese and whatever toppings desired. The pizza stone is the key to crispy crust.  Heat the oven to 500 with the pizza stone in the oven.  Then slide the pizza onto the pizza stone (a pizza peel makes this easier.) Bake until golden and crispy.