What do you make when you have a 25# box of tomatoes and 50 teenagers? Pizza Sauce! My four foods classes tried a new recipe and we loved it. Students couldn’t believe the aroma of the fresh diced tomatoes and basil.
They were into the dicing and presentation.
I was quite surprised with the recipe after simmering 90 minutes. It was humorous hearing them read the recipe and and dramatically say, 90 minutes! Seriously, the simmering made all the difference and the whole second floor was begging for the recipe.
We made my homemade naan pizza crust the day before and now onto toppings. Since I was focusing on nutrients for this cooking lab, students had a variety of choices. Most preferred the usual teen pizza.
Although, I had a handful throw some nutrients on their pizza.
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (about three large cloves)
- 1 tablespoon fresh chopped basil
- 2 pounds diced fresh tomatoes
- 1 teaspoon granulated sugar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Black pepper to taste
- In a medium saucepan over low heat, warm the olive oil.
- Add the garlic and cook, stirring, for about a minute. If you’re using dried oregano, add that along with the garlic. If you’re using fresh, add it to the sauce at the end of the cooking time.
- Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper.
- Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.
- Simmer uncovered for 90 minutes.
- Stir in fresh basil
- Allow the sauce to cool to a safe temperature and then, using an immersion blender or working in batches with a blender,
- Allow it to cool completely if you are planning to freeze.
You can see my freezing tutorial here.
Now have a happy pizza sauce dance because you will have a tremendous amount!