There’s a tomato flood happening in my backyard and we are running out of recipes. Not really. There’s so much we can do with tomatoes, Isn’t it? Planning to use up fresh as much as I can and gonna freeze the excess for later use. I have been making a lot of tomato based gravies, marinara sauce, sambar and rasam. I planned to make some bruschetta and caprese salad to go with the spaghetti pasta for dinner last night, but we loved bruschetta so much that we ODed on it and skipped the pasta. There’s something about cooking and consuming fresh veggies especially tomatoes. This bruschetta tasted much much flavorful than the ones I have had before at the restaurants(#humblebrag). Here’s how I made it. Read More …
I don’t remember the last time I bought tomatoes at the super market.. Before you go WHAT?, let me tell you why. We have been blessed with bounty of tomatoes this year from our backyard garden. My refrigerator is flooded with tomatoes and I’m loving it. I pureed most of it and dumped in the freezer and rest made its way to sauceland. Recently I made this yummy pizza sauce which was oh so good and the aroma was intoxicating. I almost finished quarter of it in the name of taste-testing.
Here’s how I made it.
- Tomato puree- 2 cups note– you can use canned tomatoes/ tomato ketchup
- Italian seasoning- 2 tsp or to taste
- salt & pepper- to taste
- In a saucepan, pour the tomato puree and the remaining ingredients; Mix well.
- Stir often and wait for it to boil.
- Reduce the heat to low ; cover and let it simmer for 45 mins to 1 hour.
- Stir occasionally and let it cool.
- Use it to spread over pizza dough or freeze it in a mason jar.
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