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IMG_5326I’ve been eating homemade pizza, and my waistline has everything to show for it.  lt’s made all the better by peppers and basil from the garden and homemade pizza sauce.  If you’ve made and frozen my tomato paste already, it’s easy to pizzasaucify it when you defrost it by adding some fresh oregano, black pepper, and olive oil.  I usually use two ice-cube-tray cubes per pizza.

But I discovered another way as I was experimenting with roasted green tomatoes: red and green tomato sauce.  The green tomatoes are fantastic!  They give the sauce a slight green-peppery edge, and roasting onions and garlic along with the tomatoes adds great depth of flavor.  Just add a little spice mix and you’re good to go.

Need more green tomato recipes?  Click the link or, if you would, check out my very first column in Eugene Magazine, in which I discuss the pleasures of green tomato molé.  It’s on the shelves now, Fall 2013. Planning to try some fermentation experiments next.

Red and Green Tomato Pizza Sauce

  • 2 roasting pans full of paste tomatoes, cut in half
  • 1 roasting pan full of green tomatoes, cut in large chunks
  • 1 tablespoon olive oil
  • 2 large white onions, chopped coarsely
  • 1 head garlic, cloves separated and peeled
  • 1 carrot, chopped
  • Seasoning to taste with celery salt, black pepper, fennel seed, oregano, smoked paprika, and/or Penzey’s or another company’s pizza seasoning blend.

Preheat oven to 200 degrees. Prep tomatoes, onions, garlic, and carrot, then place in three roasting pans.  Exact amounts can vary, but try to make one relatively even layer in each pan.  Sprinkle with a little olive oil and celery salt (or regular salt) and toss. Roast vegetables slowly overnight until shrunken but still soft, 6-8 hours.

Grind roasted vegetables in a food mill, taking care to squeeze the onions and remove fibers when the mill is getting too clogged.  If the purée that results is still too wet to be a proper paste, cook down in a saucepan at very low heat to remove more water.  Add seasonings and freeze sauce in an ice cube tray.  For a standard pizza using store-bought pizza dough, defrost 2 cubes, about 3-4 tablespoons of sauce.

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