Week 16: Assorted hot peppers, tomatoes, pear tomatoes, potatoes, squash, zucchini, corn and eggs.
It was a slow cooking week this week as I was out of town for a bit and then my oven broke! It was out of commission for 5 whole days.
I bought some extra roma tomatoes so I could make a batch of pizza sauce. I stored the sauce in little plastic containers that I stuck in the freezer. Each container has one pizza's worth of sauce.
2 lbs fresh tomatoes, peeled and chopped, juices reserved OR 1 can (28 oz) Italian plum tomatoes and their juice.
4 garlic cloves, pressed
2 T olive oil
½ t red pepper flakes (optional)
¼ t dried basil
¼ t dried oregano
Salt and ground black pepper to taste
Coarsely chop fresh tomatoes if using and set aside. Press or mince garlic into sauce pan. Stir in olive oil, red pepper flakes, basil and oregano, and cook over medium heat 1 – 2 minutes. Add tomatoes and their juice, bring to a simmer and cook uncovered, stirring occasionally, 25 – 35 min or until sauce is thickened. Season with salt and pepper. Depending on the consistency, you can puree in food processor, if desired. The sauce can be used immediately or stored in an air-tight container in the refrigerator for up to 1 week. (Yield 2 cups – enough for 2 pizzas)