Made from garden-ripe tomatoes, no cooking required. A fresh tasting sauce for pizza.
- 4 large red-ripe tomatoes
- 2 small fresh garlic cloves, peeled
- ½ teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
Remove skins from the tomatoes:
Bring a large pot of water to a boil – half way filled.
Cut the blossom end of the tomato out with a sharp knife (the top, little round of the tomato.)
Cut an “X” on the bottom of each (this will help release the skins.)
Add the tomatoes carefully, and cover the pot. In one minute, take a peek – the skins will be loosening from the tomato.
When wrinkled and loosened, remove them to a colander in the sink with tongs, one at a time. Cool.
Skin the tomatoes and discard skins. Cut the tomatoes in half and squeeze to remove the and seeds and juice – do this in a mesh colander over a bowl to fit.
Keep squeezing until the tomatoes are almost dry – no juice.
(Use the juice for another recipe – as broth for rice, or gazpacho.)
To finish raw sauce:
Place the tomatoes in a blender with the remaining ingredients and plus until a slightly smooth sauce – with a little texture.
A nice touch is to add some sliced cooked garlic cloves to the blender (see recipe “Grilled Pizza with Tomato Raw Sauce.”)
Place in a bowl. Use some for this recipe, use extra for another recipe.
This recipe can not be reproduced without the permission of its author, Karen Sheer
Makes 4, 8″ pizzas