We're an ordinary family, complete with picky eaters, budget concerns, and time management issues. But to prove that "eating local" works - even for busy families in cooler climates - we're trading Chick-Fil-A and goldfish crackers for grassfed meat and local produce. Join our adventure in learning to eat (sort of) sustainably for the summer!

Friday, August 27, 2010

Pizza sauce recipe

Here's my take on the pizza sauce recipe that came with last week's CSA basket, which turned out really, really well.  This made enough for two pizzas, plus leftovers that are probably enough for at least one more pizza (or some really tasty dipping sauce)

5 T olive oil
1 medium onion, diced
1 small carrot, peeled and diced
2 cloves garlic, peeled and crushed
2 T dried basil
large pinch of red pepper flakes
2+ pounds roma tomates, peeled and seeded

In a heavy bottom pan heat the olive oil over medium low.  Add the onions, carrot, basil, garlic, and red pepper.  Cover and cook for about 20 minutes, stirring often.  Lower the heat if vegetables are starting to color.

While the vegetables are softening, peel and seed the tomatoes.  Stir them to into the vegetables in the sauce pan and raise the heat to medium. Cook the sauce at just under a boil - it is important to evaporate much of the moisture.

When all of the ingredients have cooked and become very soft run the mixture through a food mill with the smallest screen in place, discarding any solids that remain in the mill.  Return the sauce to the pan and place over low heat.  Add a little salt and pepper.  Cook, stirring occasionally, to thicken the sauce.  Remove from heat when desired consistency is reached.

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