Photos and Recipes by Alessandra Zecchini ©Ingredients
2 x 400 g / 14 oz cans Italian peeled tomatoes
2 garlic cloves
2 tbsp olive oil
a few fresh basil leaves
salt to taste.
Dose for 6 flat pizze or one very large deep base pizza slab.
Place the content of the two Italian peeled tomato cans into a blender. Add two cloves of garlic, peeled, and blend until smooth. Put the “juice” into a large frying pan, and some water from rinsing the cans (optional). Bring to boil and then simmer, stirring from time to time, for at least 30 minutes, or until the sauce is so thick that when you stir it with a wooden spoon you can see the bottom of the pan. At this point as the salt to taste, the olive oil and the fresh leaves of basil. Cover and keep aside until needed.
This sounds like a marinara sauce I make except I use alot more garlic and basil. Yum.
ReplyDeleteRegarding Earth Balance, it's a non dairy margarine that does not contain non-hydrogenated oils. It's the best margarine out there.
Sounds yummy! I've never cooked my pizza sauce before adding it to my pizza crust. I usually just put it in the blender and then onto my crust. I'll have to try cooking it the next time. I can see how that would be much tastier.
ReplyDeleteRegarding me making my dogs food, it's not big with everyone here, but it has become something that I do for my dog...she's like my child! :o) Oh my...she would love to be an Italian dog...she loves pasta!
Yes...arugola....okay, now I know. :o)
The secret is in the cooking time, long and slow :-)
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