Fresh Tomato Pizza Sauce From 'The Kitchn Cookbook'

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Leela Cyd

This pizza sauce from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, gets an interesting lift from lemon zest. Quickly made in the food processor, it's nicely garlicky and brightened by fresh basil instead of the de rigueur dried oregano. Use it in their breakfast pizza.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 2 servings

Rate & Comment

Ingredients

  • 1 cup canned whole, diced, or crushed tomatoes with juices

  • 2 garlic cloves, roughly chopped

  • 1/2 teaspoon balsamic vinegar

  • 1 teaspoon olive oil

  • 1 teaspoon freshly grated lemon zest

  • A few leaves fresh basil

  • Salt and freshly ground black pepper

Directions

  1. Combine all of the ingredients in the bowl of a blender or food processor and process until they have reached the desired consistency.

    The sauce will keep for up to a week in the fridge, or 2 months frozen. Freeze the sauce in individual bags in portions of 1/2 cup each. When you want to use the sauce, defrost it overnight, snip off a corner of the bag, and squeeze out the sauce.

Notes

The zest in the sauce was just a bit overpowering for my taste. I'd suggest starting with half the suggested amount and increasing according to your taste.

This Recipe Appears In

Nutrition Facts (per serving)
65 Calories
3g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 65
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 517mg 22%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 9%
Total Sugars 6g
Protein 2g
Vitamin C 14mg 68%
Calcium 50mg 4%
Iron 2mg 9%
Potassium 373mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)