---

Answers: Preferably using Roma tomatoes. Thanks!

---

Why not try a pizza with sliced tomatoes rather than sauce?

http://www.gardenandhearth.com/GardenCoo...

Or, if you insist on turning those romas into a sauce:

Start by pureeing those romas (cleaned, trimmed of their stems, and cut into pieces) in a blender or food processor fitted with a metal blade. You'll use the fresh tomato puree thusly:

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 dried bay leaves
1 tablespoon chopped fresh Italian parsley leaves
4 cups fresh tomato puree
6 Tbl tomato paste
1 large fresh basil stem with leaves removed
Pinch sugar, if needed

In a skillet, warm up the EVOO with chopped garlic, onions, and celery. Saute over medium flame until golden brown. In a large pot add the fresh tomato puree, tomato paste, all chopped spices, and sauteed mixture, and bring to a simmer. Cook it until it's thick, stirring frequently.

This is a big batch, so you may want to halve it.

---

when ya have nothing catsup with basil or such is not to shabby

---

Put the tomatoes in a blender with a little garlic and oregano. If using tinned tomatoes, pour off some of the liquid first or it will be too wet. Unless the tomatoes are really good, a tiny bit of sugar can be added to help lift the flavour.

I prefer to have less tomato topping, so I just mix the garlic and oregano with tomato puree.

---

Grate some onion, tomatoes, red pepper and a little green pepper. Fry the mixture with a drop of olive oil and add salt and pepper and a touch of oreqano.

---

Here is my quick pizza sauce.

1 small can tomato sauce
1 tablespoon Italian Seasoning
minced onion and garlic of desired

Brush crust with butter or olive oil, add sauce and toppings and bake.

---

Drizzle a little bit of olive oil into a small pot, finely chop (or crush) a couple cloves of fresh garlic and cook this in the oil for a minute, then add your coarsely chopped roma tomatoes...Throw in some fresh or dried parsley, basil, oregano, chili peppers, salt and pepper to taste and perhaps some tomato paste to thicken the sauce. Then let it simmer for a few minutes to allow the flavours to blend. Enjoy!

---

1 28oz can crushed roma tomatos (no herbs, just tomatoes and juice!!)
1/4 c. olive oil
1/2 tsp kosher salt
1tsp crushed red pepper flake

3 cloves garlic, chopped finely
zest of 1 lemon

Add olive oil, garlic, salt, and red pepper flake to cold heavy bottom pan (deep cast iron skillet is good). Heat on low heat until garlic begins to pop and bubble in the oil. Allow to saute for 1minute -- if garlic is browning, it's too hot!! Don't let the garlic get dark. After that, just add in the canned tomatoes, stir, and simmer for a few minutes until you like the consistency. Once your preferred consistency has been reached, add the lemon zest, stir, and remove from heat. It's super easy and REALLY good! (If you've got little kids or don't like quite as much spice, cut down on the red pepper flakes--the amount is up to your discretion.)

---

I would suggest you skip using fresh tomatoes as pizza sauce needs to be thick. Fresh tomatoes will have too much liquid to allow the crust to crisp and will turn out soggy.

I would suggest using tomato paste; put some minced garlic (about a teaspoon to two tablespoons depending on your taste) in the bottom of a small sauce pan with some Olive Oil, preferably extra virgin, enough to cover the minced garlic plus a little extra. Keep stirring, until the garlic turns a golden brown. Add the paste (two cans or more depending on how big the crust, definitely two for a dozen pizza muffins), also mix in a teaspoon or two (or more depending on your preference) of balsamic vinegar, stir well to blend. Add salt to taste and unless you like dry basil (or any Italian seasonings), add it to the sauce here so that it has time to rehydrate before cooking in the oven on the pizza. If you're determined to use your skinned Roma tomatoes, try to press as much juice out of them as you can before you dice them to add to the sauce. Buon appetito!

My advice, save the fresh Roma tomatoes for a quick and easy pasta dish. Boil-up some water and throw in your favorite pasta. While that's boiling to al dente, follow the directions for the sauce above but add the diced tomatoes, juice and all to the mix. I usually add some sliced mushrooms and/or olives, I've even gotten crazy and added peas just before spooning over the cooked pasta. By the way, fresh frozen Garden peas are the way to go as fresh, never frozen doesn't last long enough to make it from farm to market to plate before the taste starts to change. Best of luck!

---

The recipe at http://allrecipes.com/Recipe/Easy-Pizza-... was easy to make and delicious--however, cut the olive oil down to a 1/4 cup and the water down to 1 cup. It says not to cook it, but I did to help loosen up the tomato paste.

---

---

---