My first batch of Roma tomatoes were ripe and it was time to do something with all that fruit!
I also had a good number of Cherokee carbon heirloom tomatoes, and some onions ready to enjoy, so I put those guys to good use too.
First thing I did was make up a batch of my super simple, yet absolutely delicious pizza sauce:
Pizza Sauce Recipe:
- 15 or so Roma tomatoes, peeled
- 1 cup water
- 2 cloves of garlic, finely chopped
- 2 tbs olive oil
- 1 tbs salt
- ¼ cup sugar
Fill a blender with the tomatoes, water and garlic. I would say "hit puree" but my blender has 2 settings: off and HULK SMASH. So I used HULK SMASH.
Peeling tomatoes is fun: I do it by lightly toasting the skin over an open flame (the burner of my stove,) and then just sliding the skin off.
I find that a good whirl in the blender turns the mixture a light pink. Do not worry, I think that's just all the air and water in mixed in there. It'll deepen to pizza sauce color as you cook.
Once stuff is smashed put it in a medium pot. Add the oil, salt, and sugar. Bring it to a boil, then reduce to a low simmer and reduce, stirring often.
I find the consistency is right when the bubbles start to make an appropriately gloopy witches brew bloop sound.
Once the sauce was done, I made up a double batch of pizza dough using this recipe.
I got my Kamado up to 650F and made pizzas.
I also just threw some sliced heirlooms on a pizza with cheese and some red onion (also homegrown.) It was as delicious as the sauce but certainly different.
UPDATE (12:30pm PST): I made breakfast pizzas this morning. Chorizo, eggs, cheese, peppers.