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!
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: