Saturday Garbage Plate, 2012-08-18

August 18th, 2012 7:00 am by admin

Pizza Face pizza

A “pizza face” pizza. WHATEVER THAT MEANS. Whatever, looks delish.
CC image via flickr user olaxvx.


This week on Twitter:

Recipe: Garden Fresh, Easy Vegan Pizza Sauce

August 14th, 2012 10:55 am by Kelly

2012-08-07 - Pita Pizza with Homemade Sauce - 0010


More homemade pizza sauce! Perhaps you’ve noticed that this week’s batch is more colorful and not quite as homogenous in appearance as the sauce I blogged last week? (In which case: yay, you get a gold star!) That’s because I blended the tomatoes in the food processor before cooking them, not after, and so all the extra spices and veggies and good stuff didn’t go through with them. Basil, who knew you were so pretty in red?

While both sauces are equally delicious, this recipe is a little less tedious because you don’t need to slice and dice the tomatoes – just pop ’em in the food processor and let it do all the work! (Unless you have some really big tomatoes, in which case you might have to quarter them.) Plus, no oven roasting, which is mos def a bonus in the hot summer months.

If you have a bunch of fresh tomatoes laying around, this is the ticket. After tasting this fresh tomato sauce on your pizza (or your pasta! I won’t judge!), you won’t want to go back to the store-bought stuff.

And it’s easily customizable, too – just swap out your own favorite veggies and spices. Yum!


2012-08-07 - Homemade Pizza Sauce - 0016


Garden Fresh, Easy Vegan Pizza Sauce


2 tablespoons olive oil
1/2 onion, diced
4-5 tablespoons minced garlic
6 cups fresh tomatoes, any kind (larger tomatoes need to be diced, but smaller tomatoes can be left as-is)
2 bell peppers, sliced
1 tablespoon basil + extra to taste
1 teaspoon oregano + extra to taste
2 teaspoons brown sugar + extra to taste
1 teaspoon garlic powder + extra to taste
1/4 teaspoon paprika + extra to taste
1/4 teaspoon salt + extra to taste
1/4 teaspoon white vinegar + extra to taste


1. Clean and de-seed the bell peppers and cut them into large chunks. If using large tomatoes – beefsteak vs. Super Sweets, for example – dice these as well. In a food processor, combine the tomatoes and peppers; pulse until the veggies reach the desired consistency. (I processed them for several minutes, until the base was soup-like.) Set aside.

2. Coat the bottom of a large skillet with the olive oil. Add the diced onion and cook on medium-low heat for about ten minutes, or until the onions are nearly translucent. Add the minced garlic and cook for several more minutes. Add the tomato base and cook, uncovered, on medium-low heat for about 15 minutes, stirring occasionally. Add the spices; stir well and sample the batter. If necessary, add extra spices to taste. Continue to cook, uncovered on low heat, for 30-45 minutes, until the sauce reaches the desired consistency. The longer you leave the sauce on the stove, the more frequently you’ll need to stir it.

3. Let cool. Use immediately or transfer to an airtight container. The sauce will keep for about a week in the fridge, or ~indefinitely in the freezer. Enjoy on pizza, pasta, bread – any and all carbs are game!

Makes roughly enough sauce for two 13″ pizzas.

Saturday Garbage Plate, 2012-08-11

August 11th, 2012 7:00 am by admin

eggplant and potato pizza

An eggplant and potato pizza, yum!
CC image via flickr user yiduiqie.

This week on twitter:

Recipe: Homemade Pizza Sauce with Slow-Roasted Tomatoes

August 7th, 2012 11:19 am by Kelly

2012-07-29 - Pizza with Homemade Sauce - 0003


It’s only August, and already I am running out of new ways to use all these tomatoes, y’all! Since the thought of canning scares me to death (botulism!) and dehydrating them are kind of a pain (bulk sundried tomatoes aren’t pricy enough to justify the effort), I decided to step up my game by making fresh tomato sauce. Use what I can and freeze the rest! Behold experiment #1: homemade pizza sauce with slow-roasted tomatoes!

Since I found so many different tomato sauce recipes online, I decided to come up with my own blend, using the Marinara Sauce from Cooking Vegan as a starting point. (You might recall that I also put that on a pizza. Everything! Everything goes on a pizza!) The fresh tomatoes in the sauce are combined cup-for-cup with slow, oven-roasted tomatoes and blended in the food processor to make a sauce that’s got layer upon layer of tasty tomato goodness. This is worlds better than the store-bought stuff.

Browsing the internets, I noticed that some people prefer removing the seeds and skins – either before the tomatoes are pulverized, or after, with a food mill or strainer – but that’s a whole lot of effort that I couldn’t bring myself to expend. Besides, I like my sauce with a little chunk. That smooth-as-silk canned stuff? Just not natural!

But anyway, if you want to strain out the little bits, you can find some handy directions here.


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Homemade Pizza Sauce with Slow-Roasted Tomatoes


4 cups slow-roasted tomatoes (see below)
4 cups garden-fresh tomatoes, diced
2 tablespoons olive oil
1 onion, diced
8 tablespoons minced garlic
2 tablespoons basil
2 teaspoons oregano
Spices to taste: basil, oregano, salt, pepper, brown sugar, etc.


1. Coat the bottom of a large skillet with the olive oil. Add the diced onion and cook on medium-low heat for about ten minutes, or until the onions are nearly translucent. Add the minced garlic and cook for several more minutes. Add the diced tomatoes, basil, and oregano and cook, covered on low, for about thirty minutes, stirring occasionally. Cook until the tomatoes are tender and juicy. Add the oven-roasted tomatoes and stir well. Cook for five more minutes on medium-low, and then remove from heat. Cover and set aside to cool.

2. Once the tomatoes have cooled to room temp, process them in the food processor, in batches if necessary. Pulse until well-blended and then sample the sauce. Add extra spices and seasonings to taste: basil, oregano, salt, pepper, etc. If you prefer your sauce a bit sweeter, add a teaspoon or two of sugar.

Note: For a chunkier sauce, a) pulse for a few beats at a time, until the sauce has reached the desired consistency or b) hold some of the tomatoes back, add them once the rest of the sauce is blended, and pulse just once or twice to chop them up a bit.

3. Store in an airtight container. Use within a week, or store in the freezer for later use. This should be enough sauce to cover three to four 13″ pizzas.


2012-07-28 - Slow Roasted Tomatoes - 0016


Slow-Roasted Tomatoes


Cooking spray
Tomatoes, sliced in half (e.g., grape tomatoes) or lengthwise (e.g. Roma)
Olive oil
Spices to taste: salt, pepper, basil, oregano, vegan parmesan, etc.
Minced garlic (optional)


1. Preheat the oven to 225F. Spray a cookie sheet (or two) with cooking spray.

2. Wash and dry the tomatoes. If using smaller grape- or cherry-sized tomatoes, slice them in half; for larger Roma tomatoes, cut them lengthwise down the middle. Try to pick tomatoes of similar size and make the cuts as even as possible, so that the slices all bake at the same rate. As you work, place the tomato halves on the baking sheets; arrange them so that they’re squeezed together and touching, but not overlapping.

3. Drizzle with a bit of olive oil (about 1 1/2 teaspoons per cookie sheet) and season to taste. Salt and pepper; minced garlic and basil; and/or vegan parmesan are all nommy combinations. If making these for use in the pizza sauce recipe below, stick with salt, basil, and minced garlic.

4. Bake at 225F for approximately 3 to 4 hours (or more if necessary). The larger the tomatoes, the longer the cook time. When done, the tomatoes should be much smaller and a bit shriveled up, but still somewhat juicy.

Saturday Garbage Plate, 2012-08-04

August 4th, 2012 7:00 am by admin

Tonight's pizza :0)

No cheese vegan pizza!
CC image via flickr user wend.

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