Roasted Tomato Pizza Sauce Recipe and Directions

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Welcome back to Anderson Acres. Today we're making homemade pizza sauce using blemished tomatoes from the garden.

Core the tomatoes by removing the stem and piercing the skin with a knife, then turn the tomato to pop out the core.

Remove any blemished spots on the skin of the tomatoes.

Cut the tomatoes into quarters, being gentle to avoid squishing them, and place them on a cookie sheet.

Sprinkle about half a teaspoon of black pepper over the tomatoes.

Sprinkle an equal amount of Himalayan salt over the tomatoes.

Place the tomatoes skin-side up on the cookie sheet and roast them in the oven at 425°F for about 45 minutes until the skins darken but do not burn.

Collect the fluid that comes out of the tomatoes while roasting and set it aside to cool.

Roast a couple of hot peppers and a big chunk of carrot at 425°F for about 15 minutes to start the roasting process.

Let the roasted tomatoes cool before blending them in a blender, including all pulp, skin, seeds, and juice.

Transfer the blended tomatoes into a large saucepan and heat on medium-low.

Add about 2 tablespoons of olive oil to the saucepan and mix.

Add about 3 tablespoons of butter to the saucepan and mix until melted and combined with the tomatoes.

Add about 4 tablespoons of garlic powder to the saucepan and mix well.

Add 1 teaspoon of onion powder to the saucepan and mix.

Add 2 tablespoons of oregano to the saucepan and mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens