I haven’t written about food here for a while. I have always emphasized home cooking to my kids in their home schooling. Mr. TellBlast and I believe it is a vital life skill. With three busy teenagers in the house, we all appreciate and notice and enjoy a dinner table with all of us in attendance.
This year I expanded my edible landscape area to include garlic, onions, and tomatoes. Basil and oregano are in the regular garden area (side of the garage). I consider this a “pizza garden,” because I will be able to make pizza sauce with the harvest.
I’ve adapted a cookbook’s pizza sauce recipe, which I share here. I have not tried to preserve it, but I would consider it if the tomato harvest is large.
- 2 c. tomatoes, chunked
- 1/2 c. finely chopped onion
- 1 T dried or 3 T fresh basil
- 1 t sugar
- 1 t dried or 1 T fresh oregano
- 2 cloves minced garlic
- 1/4 t pepper
Place all ingredients in a pan and simmer until onion is tender and desired thickness is desired. Tomato skins can be strained out. Use food processor on cool sauce if a smoother consistency is desired.
You can enter my Casey’s pizza giveaway and have a family pizza night. There’s also a link to a gluten-free pizza crust recipe over there. Just click here.