This isn't so much a recipe as it is a technique, but it's important to know. This base sauce can be morphed into full-fledged pizza or pasta sauce. Make it in batches and freeze it in dinner size and pizza size portions. You don't have to cook every element of every meal from scratch, especially with recipes like this.
Servings: Makes 8 or more servings
- 2 cans (28 ounces) whole peeled tomatoes
Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside.
Place bowl with tomato juices in microwave and cook on high until pizza sauce or ketchup thick, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature.
Flavor the sauce any way you like and use it on pizza, pasta or to thicken soups and sauces.
Recommended technique: All canned tomatoes are not created equal. Make sure they have no added sugar, fat or sodium. To find the best tasting brand, buy two different brands at a time and do side by side comparisons. Keep taste testing until you've come across one you love. Muir Glenn and Progresso brands are consistently good, but you be the judge.
From the book Cooking Thin with Chef Kathleen
Printed from Oprah.com on May 24, 2013
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