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Anyone tried this?

c tredwell
c tredwell Posts: 575
edited November -0001 in EggHead Forum
Thought i'd grill some maters, blend with some spices, and try to make a pizza sauce from scratch. Anyone have any suggestions? First time try...


din2nite.jpg

Thanks,
chris
go dawgs
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Comments

  • Aunt Crazy
    Aunt Crazy Posts: 378
    Go Dawgs, Chris. Football season is near! I have not grilled tomatoes for pizza sauce but have grilled romas stuffed with mozzarella as a side dish. Very tasty. I will be interested to see how your sauce turns out, since my friend Judy is teaching me how to make a pizza--I stink at the crust.....please keep us posted!
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  • c tredwell
    c tredwell Posts: 575
    Hey Stacey,
    I cheat a little and get pizza dough at my local Publix :blush: . But i'm going to try to make up for that with the sauce. So many tomatos out of the garden, had to try something!
    Know where Montezuma is? Thats where I grew up, not far from Columbus...
    chris
    go dawgs
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  • Aunt Crazy
    Aunt Crazy Posts: 378
    you've got mail--I grew up in Montezuma, too!
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  • Richard Fl
    Richard Fl Posts: 8,297
    Great idea. I grill the larger ones for salsa.


    Salsa, Pico de Gallo, Richard Fl.


    INGREDIENTS:
    6-8 Whole Tomatoes
    1 Medium Red Onion
    1 Bunch Cilantro, fresh
    1 Can Green Chiles, diced, Ortegas/El Paso or similar
    1-2 Whole Jalapenos, fresh
    Juice from 1 fresh Lime
    1/4 cup Wine Vinegar
    1 dash Cayenne Pepper
    Fresh ground Pepper, to taste
    1/2 oz Cuervo Gold Tequila, to taste (optional)
    2-3 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba




    Procedure:
    1 Take tomatoes and cut in half against the stem, remove the seeds and any juices and
    2 discard. Dice tomatoes in 1/4 inch pieces.
    3 Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to
    4 doing this, if you desire, lightly roast the whole tomato to remove the skin-gas
    5 burner or grill is best, but keep some of the burnt skin for flavor and texture).
    6 Finely dice red onion, jalapenos, and cilantro (leaves only).
    7 Mix all ingredients (best the next day-will keep refrigerated for about a week)


    Recipe Type
    Appetizer, Salsa

    Recipe Source
    Author: Richard Howe (Richard Fl)

    Source: BGE Florida Eggfest '09, Richard Fl

    This is the way we like it,but play around for your taste buds, there are choices for each palate.
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