If I had to choose only one thing (and I say thing because technically a tomato is a fruit and not a vegetable) to plant in my garden, it would be tomatoes. Judging from how many tomatoes and how few of everything else I planted, you’d think I did have to make that choice. Arkansas seemed to have had a problem deciding if the tomato is a fruit or vegetable and has named The South Arkansas Vine Ripe Pink Tomato as its state fruit and the state vegetable.
Do you ever think of how much you can do with a tomato? I never thought much about it til lately . . especially after realizing we have set out in excess of 88 tomato plants. In addition to eating the raw tomato, we use a lot of tomatoes in soups, marinara sauce, pizza sauce or mixed in dishes such as okra & tomatoes or spaghetti squash with tomatoes.
Over the weekend I made homemade pizza sauce and Vince commented that it’s so much better than the sauce we buy in a jar. Here’s how I make it.
If you’re buying storebought canned tomatoes, it’s really probably not going to taste a lot different than buying storebought pizza sauce but if you can your own tomatoes, this is worth a try. Start with two jars of canned tomatoes.
If you don’t have a stick blender or immersion blender, you should consider it. They are so useful! Open the jar, stick the blender down in the wide mouth jar:
Turn it on and you instantly have tomato puree. Then just hold the blender down in some hot, soapy dishwater; turn it on and it’s clean! Just be sure it doesn’t grab hold of the dish rag because then you have to unwind the dish rag from the blades of the blender. I do that often! 🙁
Pour the tomato puree into a pot. Add whatever spices you desire. We put fennel seeds, oregano, basil, a couple of sliced onions and some chopped garlic.
Taste it all before adding salt. Most of us add salt during the canning process and no extra salt is needed. Amount of simmering time will vary depending on the amount of liquid in the tomatoes. Some tomatoes have way more liquid in them than others. While Romas are my favorite canned tomato, I can anything and everything I can get and there’s a lot of variation in the final product of canned tomatoes, depending on which types of tomatoes were used.
Simmer, uncovered on a low to medium heat until the sauce is as thick as you’d like it to be for pizza sauce.
You can see how much my sauce simmered down. Right before adding to the pizza, I add a tablespoon (or so) of brown sugar and a couple of tablespoons of olive oil.
That’s it . . homemade (and yummy!) pizza sauce.