Kristeva's Summer Tomato Pizza Sauce



  • 5 - 6 lbs fresh tomatoes (Roma or whatever you have on hand)

  • 6 fluid ounces warm water (110 degrees F/45 degrees C)

  • Good quality olive oil

  • 1 tablespoon minced garlic

  • 1-2 tablespoons honey (to taste)

  • 1 - 2 anchovy filets pasted with mortar and pestle

  • 3-5 allspice berries, ground with mortar and pestle

  • 1 tablespoon dried oregano, rubbed between fingers as you add it

  • 1/2 tablespoon dried marjoram, rubbed between fingers as you add it

  • 1 tablespoon dried basil, rubbed between fingers as you add it

  • 1 -2 teaspoons ground black pepper, to taste

  • Couple pinches of dried pepper flakes (I make my own blend of a variety of hot peppers - use whatever you have on hand or cayenne)

  • 1 tablespoon balsamic vinegar



Method:

Blanch and skin the tomatoes. Chop them and place in frying pan with olive oil. Add water and bring to a slow simmer.

Add the minced garlic, anchovies, and the ground allspice berries.

Add the herbs one at a time rubbing between your fingers to release the oils and aromas.

Add the balsamic and 1 tablespoon of the honey and let the mixture simmer for 30 mins. Taste and correct for salt and pepper, and sweetness and spice. Adding more hot peppers or honey if you like.

Stir regularly while you let it simmer for 2 hours, or until it is the desired consistency for pizza sauce.

Pizza, SaucesKristeva Dowlingpizza, pizza sauce, tomatoes, recipes with tomatoes