Pizza is a staple in my house. So much so, I make pizza about once a week. When I first started making pizza and for a year after, my pizzas never really branched away from veggie and cheese. Somewhere along the lines, I got bored. Just this summer I made a zucchini one, bbq chicken one, a purple pizza eater one, and I have one I’ve yet to post: a peach gruyere pizza.
I must admit however, I usually cheat when it comes to the sauce on pizzas. If I feel like doing a little extra work, I will use a can a dice tomatoes and make a sauce and if not, I use good old Neman’s marinara sauce.
For some ungodly reason the other night, I had neither in my cupboard. Those are items I thought I had an endless supply of but alas, I do not have a magical replenishing cupboard.
Luckily for me, we are deep in the heart of tomato season. Awhile back, my mom started making a roasted tomato salsa that I fell head over heals in love with. This is a slight variation on that salsa. Obviously instead of the cilantro I use basil and I throw a pinch of sugar in for sweetness but overall the main idea is the same: roasted tomatoes.
Not only is this good on pizza, it works wonders as a pasta sauce. The kind of smokey flavor the tomatoes give off after roasting add a new level to a pasta or pizza dish. I seriously may never go back to eating jarred marinara again!
- 4 cup cherry and/or grape tomatoes
- 1 medium white onion
- 2 clove garlic
- 2 tablespoon olive oil
- ¼ cup fresh basil
- Pre-heat oven to 425˚. Place tomatoes, onion, and garlic on a baking tray covered with tin foil. Brush with one tablespoon of olive oil, place in oven and bake for 30-35 minutes until tomatoes are tender and beginning to brown. Remove from oven and let cool for 5 minutes.
- Place roasted tomatoes in a food processor and add in olive oil and basil. Pulse until the everything is well mixed. Use on pizza as your tomato sauce or on your pasta in place of marina.