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Fresh Tomato Pizza Sauce

Fresh Pizza Sauce Using fresh tomatoes to make pizza sauce will give you a wonderful fresh flavour that will be the highlight of your pizza.  Slow roasting the tomatoes concentrates the flavour and reduces the moisture content so that you will only need minor adjustments to achieve the best consistency for your sauce.  Adding tomato paste or vinegar will allow fine tuning of the thickness and flavour.

6 large beefsteak or plum tomatoes

1 bunch garlic

4 large rosemary or oregano sprigs

1 tbls fennel seed

4-6 tbls olive oil

2 tbls tomato paste, optional

1 tbls balsamic vinegar, optional

   salt & pepper

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Cut tomatoes into large chunks and place on parchment lined baking sheet along with the garlic and ample seasonings. You can drizzle the olive oil and sprinkle the herbs over the tomato chunks, or you can toss the tomatoes in a large bowl with the olive oil and herbs.   Roast in a slow oven, around 225° F, for 3-4 hours, until the moisture in the tomatoes is reduced and the garlic cloves are soft and golden.

Remove stems from the herbs and skins from the garlic and tomatoes, as well as tomato seeds.  It should be easy to remove skins from the tomato chunks and to squeeze the garlic cloves out of their skins.  Puré the roasted ingredients and add tomato paste and/or balsamic vinegar if necessary to reach the proper spreadable consistency for pizza sauce.

The slow roasting has the effect of concentrating the flavour in the tomatoes and mellowing the flavour of the garlic.  This sauce freezes well and is handy to store in small mason jars.

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