Even though our own tomatoes–rogue and otherwise–remain green, we’ve been on the receiving end of some lovely ripe tomatoes from a number of friends and neighbours.

Meanwhile, our own basil, oregano, and mint is overgrown to the point of bolting; thus, I was delighted to come across this pizza sauce recipe that uses all of the above! I had to sub a few things to make the recipe vegan and, of course, I left out the anchovies, but the result is wonderfully complex! I was also able to use fresh hot peppers in place of dried because another neighbour gave us some.

We’ll be using some of the sauce tomorrow night on a couple of pizzas, but I suspect we will be freezing quite a bit because the recipe makes so much.

Roasted Tomato Pizza Sauce

Toss together in a bowl and pour into a couple of roasting pans or casserole dishes and roast at 375 for one hour.

• 4 lbs fresh, ripe tomatoes
• ½ cup red onion, roughly chopped
• 1 tablespoon minced garlic
• 1 sprig fresh oregano
• 1 sprig fresh basil
• 1 sprig fresh mint
• 5 fresh hot red peppers or ¼ teaspoon hot pepper flakes
• 1 teaspoon dry marjoram
• 1 teaspoon salt
• ¼ cup extra virgin olive oil

Stir and roast for another thirty minutes. Set aside to cool.

While tomato mixture is cooling, place the following in the Vitamix:

• 1 6-ounce can tomato paste
• 2 medjool dates
• ½ teaspoon onion powder
• 1 TBS miso
• 1 TBS Better Than Bouillon vegetable base
• 1/4 cup nutritional yeast

When the tomato mixture is sufficiently cooled, add it to the mixture in the Vitamix and blend until completely smooth.

Finally, throw a big handful of fresh basil leaves in the Vitamix and pulse a few times.

And there you go! Roasted tomato and herbs pizza sauce!

Very succulent!!

This recipe makes quite a bit of sauce, so you’ll be able to cover two pizzas and still have two-thirds of the batch left to freeze!

And the song of the day is Andra Day’s “Rise Up” because it’s an amazing song and she’s an amazing singer: