It’s our little family tradition. Friday nights are normally laid back, time to regroup and have pizza together, watch a movie and spend some time letting the craziness of the week go. Decompression is good! Now that summer is here, we’ve moved our pizza-making outdoor to the grill. I really despise canned tomatoes, there are some brands I will use if I must, but prefer to use fresh tomatoes. I love roasting them for hours low and slow to bring out the flavor but sometimes you don’t have hours. With that in mind, here is my quick roasted tomato pizza sauce recipe. Adjust the seasonings, garlic etc. to your taste – we, in our house, love garlic and aren’t afraid so I load it up!
3 -4 lbs of medium/large sized tomatoes, quartered
1 head of garlic (yes, I said one head), peeled and smashed
Red pepper flakes
1 tablespoon good quality balsamic vinegar
Preheat your oven to 375 degrees. Spray your broiler pan (without the top) with some olive oil to coat the bottom and prevent sticking. Then add the tomatoes, garlic, drizzle with olive oil, salt and pepper. Bake for 30-45 minutes or until the tomatoes are looking mushy. Remove and add to a sauce pan. Take your hand immersion blender and blend the ingredients into a sauce (if you don’t have a hand immersion blender use a traditional blender or Vitamix). Once smooth, add the Italian seasonings and red pepper flakes. Taste and adjust the seasonings. Then drizzle your balsamic into the sauce. Bring to a boil and then reduce. This will cook off any water. Then remove from the stove and use on your pizza crusts. Top with whatever toppings you enjoy.
— Knead to Cook