I spent two days this weekend digging and playing around in a bed of chocolate. Chocolate mulch, actually. I was gardening. It still smelled delightful. It somewhat mitigated the hot, hard work of digging and planting. Of course, afterwards, my sore muscles really wanted a nice hot bath. So much so that as I was making dinner, I was a little jealous of the tomatoes in this sauce.
I mean, look at those little red balls of tastiness bobbing in a warm, simmering olive oil bath. That’s the life right there, surrounded by fragrant, relaxing herbs. Isn’t that just the life?
So this sauce is delicious and it only takes 20 minutes to pull together. It could work on pasta, pizza, poured over grilled meats and veggies or just dip your bread in it.
I used it to make zucchini pizza. Take a few zucchini, cut them in half lengthwise and scoop out some of the flesh. Then pile on some toppings–I do cheese, a couple layers of pepperoni, the sauce and more cheese. Then put them on a cookie sheet and bake them for 350F for 30 minutes. Voilà. Crust-free, zucchini pizza with delicious homemade sauce.
Olive Oil Poached Tomato Sauce and Zucchini Pizza
- 2 pints cherry tomatoes
- 2 cloves garlic
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup fresh thyme sprigs
- 1/2 cup fresh oregano sprigs
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1 tsp brown sugar
- 3/4 tsp red pepper flake
- 1/2 cup olive oil
- Put everything into a saucepan. Bring the olive oil to a simmer and let it cook at that level for 20 minutes.
- Pour the mixture into a blender, pulling out any herb stems. For a chunky sauce, pulse a few times until the large pieces are broken up. For a smoother sauce, puree completely.
- Pour over...anything.
© Have Fork, Will Eat
I don’t know that I’ve ever made pizza crust from scratch before, mostly because I suffer from a relatively serious case of selective laziness. Make my own caramel and nougat for homemade snickers bars? Sure! Make pizza dough? Ha. Why? Whole Foods sells theirs in neat little packages.
I don’t claim to make sense. Continue reading
Josh and I had a late-ish dinner tonight and decided to go with something light and easy: grilled pizzas. We were encouraged by our first efforts to try it again…because it’s delicious.
Going off a tip from Jodi (thanks Jodi!) about sprinkling garlic salt on the crust, I doctored ours up with a bit of the steak seasoning we’d gotten for our NY strip steaks on Friday. We hadn’t liked it much for the steaks but I thought the garlicky-ness of it would go great with the bread. Continue reading
Two things came into play this evening. No, three. 1) I had leftover pepperoni in the fridge from making toast pizza. 2) It’s summer and I prefer to grill food whenever and wherever possible in the summer–I mean, I have grilled breakfast before. I won’t turn on the stove if I don’t have too. 3) I really, really, really did not want to eat another burger. Instead, I thought to myself, “Hey, self! Let’s grill pizza for dinner instead.” I figured I could pile it with veggies and low-moisture part skim mozzarella since, after all, we did have lunch at Bill’s and wanted something healthier but just as tasty as chili dogs for dessert. So pizza! Josh was all about it. I mean, we are married for a reason.
So on the way home from Bill’s, we stopped at the store and stocked up on a few things–pizza sauce (Delallo’s was on sale), baby spinach, frozen pepper mix (Josh’s favorite) and a ball of frozen pizza dough. While Josh and I do enjoy making our own pizza on a fairly regular basis, this would be the first time for either of us to really grill a pizza. After leaving the dough ball on the counter to thaw for a few hours, and giving our appetites time to return, the moment was at hand. Continue reading
Tonight, it’s just me and the dog. Josh is at a Computer Society meeting; he’ll be having dinner there. So I get the rare opportunity to make dinner just for me.
Being that I’ve almost always had roommates, or ended up cooking for get togethers, I’m used to cooking for a lot of people. When it got to be just Josh and me, I had to adjust a bit to cooking for only two, and occasionally on nights like this, I get to relearn how to cook for just one.
Well originally I thought I’d make myself a nice pesto pasta with chicken meatballs (cough), because after all, my basil plant needs cutting down and besides, it’s a rainy night and pasta is usually good for those. But after lunch it occurred to me that really, I just wanted some pizza. So I figured I’d make my own. Continue reading