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.
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.
- Yield:Makes about 1 cup, enough for two 10-inch pizzas
- Active time: 5 minutes
- Total time:5 minutes
- 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 of fresh basil
- Salt and freshly ground black pepper to taste
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.