Not sure why I'm obsessed with what I'm feeding my family this summer...maybe it's just that I have time. Anyway, I have perfected vegetable-based pizza sauce, so I'm sharing. We eat "less-dirty" at home, so tomatoes, peppers and olive oil are organic. The best part about our lunch was that my children ate 2 servings of vegetables without complaint!
A food processor or handheld blender with a chopping feature is essential to this recipe, though I think a blender would work fine as well.
Pizza Sauce
In food processor, place:
1 Tomato, split in half
2-3 cloves garlic (we like it spicy, so 3 is perfect). Make sure you smash and peel.
1/4 yellow onion
1/4 red pepper
1 teaspoon Oregano (dried - adjust if using fresh)
1/8 tsp basil (optional - we don't love basil, so we leave it out)
Dash salt
2-3 dashes of pepper
1 teaspoon of olive oil
Process until you reach desired consistency. Place in a fine colander to squeeze out excess water. The sauce should hold its form and not soak into your crust.
Warning: your sauce will be paler than what you expect from canned sauce (and full of many more nutrients).
We use multigrain flatbread as crust and then add toppings - today it was nitrite-free, minimally processed ham, organic mushrooms, red peppers and cheese (don't pretend pizza without cheese is even worth eating). It was a hit with the husband and the children! I'll post pictures when I get cooler - in the meantime, enjoy knowing what we ate today!
Now I'm off to record with my dad for Story Corps. Very nervous, so wish me well!
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