Claudia and Hans Make Stuff

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Irresistable Homemade Pizza Sauce

TOMATOES…they are all ripening ALL at once. So I started looking for recipes that use tomatoes. We had been using them as toppings for pizza a lot…but then I thought what about making pizza sauce from scratch and using garden tomatoes on the pizza.

I searched the web and eventually came up with the recipe below. I do not like tomato paste. It tends to be bitter and to balance it out, sugar is often used. So our recipe does not contain tomato paste, which reduced the addition of processed ingredients and eliminated the need for sugar.

Ingredients (Suitable for 1-2 14 to 16-inch pizzas):
1-2 tablespoons olive oil (I used basil olive oil, available at Trader Joe’s in a 3-pack with lemon and hot pepper olive oil)
2-3 garlic cloves, minced
8-10 medium tomatoes (I meant to weigh them, but I forgot. Once blended, it made approximately 24-32 ounces. See note below)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon flour (optional)
a bit of finely grated Pecorino Romano cheese
1/2 teaspoon sea salt
1/2 teaspoon black pepper (add a bit at a time and add last to make sure it is not too spicy for your taste, since Pecorino Romano cheese will add some flavoring as well)

Preparation:
1. Heat the olive oil in sauce pan. Add garlic and saute for approximately 10-12 seconds. Meanwhile, blend the tomatoes in a blender or food processor.

2. Add blended tomatoes to sauce pan and add spices. Heat to simmering and continue simmering uncovered for approximately 20 minutes or until desired consistency. Stir occasionally. I added a bit of flour (with a whisk to avoid clumping) to make sure that the sauce gets desired consistency. I added a bit of finely grated Pecorino Romano cheese. Stir until cheese is fully melted.

3. Use immediately on home-made pizza dough https://ourfunstuff.wordpress.com/2014/01/13/homemade-pizza-dough/ and make home-made pizza https://ourfunstuff.wordpress.com/2014/01/13/homemade-pizza/. Alternatively, the sauce can be frozen, see https://ourfunstuff.wordpress.com/2014/12/29/freezing-homemade-pizza-sauce/.

Note:
We used a variety of heirloom tomatoes. We seeded some of them as we wanted to keep the seeds. I will post how to save tomato seeds soon.

 

Inspiration came from the world-wide web, just to list a few recipes I looked at before I started this kitchen experiment. Thanks for the delicious inspiration =)

Inspiration for spices and parmesan: http://allrecipes.com/recipe/exquisite-pizza-sauce/ ; http://www.foodnetwork.com/recipes/basic-pizza-sauce-recipe.html http://www.ohsweetbasil.com/2013/04/pizza-sauce.html 

Inspiration for using the blender and storage: http://www.thecomfortofcooking.com/2013/02/5-minute-pizza-sauce.html

Inspiration for using fresh tomatoes: http://www.vegrecipesofindia.com/basic-tomato-pizza-sauce-recipe/

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Perfect Pizza Sauce (Accidental Find)

As I was going through the NYT looking for fun science facts to share with my students, I came across a recipe for tomato bisque with fresh goat cheese. I am still not sure whether red pepper flakes (what I used) are much more potent than chile flakes (what recipe asked for)…but the soup turned out superspicy…yummy but way too hot…even after some attempts to make it less spicy. We really like the soup, but better yet…Hans suggested to try it as pizza sauce because it had the perfect amount of spice and its smooth consistency…and it was perfect.

Ingredients:
2 tablespoons red pepper flavored olive oil
1 tablespoon minced garlic
1 cup diced onion, white or yellow
3 (14 ounce) cans organic diced tomatoes
1-2 tablespoons sugar
1 tablespoon sea salt
1/2 teaspoon red pepper flakes
4 ounces goat cheese

Preparation:
1. Put oil in large saucepan over medium-high heat. When it simmers, add garlic until just fragrant (1-2 minutes). Add onion and continue cooking until soft and translucent (about 5 minutes).
2. Add tomatoes, sugar, salt, red pepper flakes, and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Pour into blender and bland. Add goat cheese and stir until mixture is creamy.

Note: Stores well in the refrigerator in an air-tight container.

In the future: The amount can be reduced if less than 1/2 teaspoon red pepper flakes is used. Also, with less red pepper flakes, it will make a delicious soup. I will re-post both recipes once I have time to tweak the spice combinations.

Here is finally the soup recipe for tomato bisque with goat cheese: https://ourfunstuff.wordpress.com/wp-admin/post.php?post=291&action=edit&message=6&postpost=v2

 

 
Beneficial health effects:
* Homemade pizza sauce will have fewer ingredients and fewer preservatives. It may also be lower in calories in comparison to store-bought pizza sauce.
* Onions are rich in vitamins A and C, manganese, iron, and phosphorus.
* Tomatoes are rich in vitamins C and E, beta carotene, magnesium, potassium, and calcium.
* Goat cheese is easier on the human digestive system than cheese made from cow milk. Goat cheese is also lower in calories, cholesterol and, fat. In addition, goat milk cheese is a good source of calcium, protein, vitamins A and K, phosphorus, niacin, and thiamin.