Category: SAVOURY

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.

I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.

Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.

There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread  is another bread that screams love!

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.

I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!

These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!

Bread Recipes
Recipes with Walnuts
Savoury Recipes

Do tag me on Instagram at Passionate About Baking or drop a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

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No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
Course Appetiser, Breakfast, Side Dish, Snack
Cuisine Italian
Keyword baking, bread, eggless, focaccia, one bowl, yeast
Prep Time 15 minutes
Cook Time 25 minutes
Proofing 12 hours
Total Time 12 hours 40 minutes
Servings 4 people

Ingredients

Focaccia

  • 200 g all purpose flour {maida}
  • 50 g bread flour {or use 250g all purpose flour}
  • 1/2 tsp salt
  • 3/4 tsp yeast instant
  • 1/2 tsp baking powder
  • 1 cup water warm
  • 6-8 tbsp extra virgin olive oil

To top

  • Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt

Instructions

  • Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
  • Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
  • Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
  • Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
  • Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
  • Preheat the oven to 210℃.
  • Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
  • Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
  • Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
  • Cool in tin for 30 minutes, then demold and cool.
  • Serve warm or at room temperature.

Notes

You can use 1 tsp dried yeast in total with no baking powder.
You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.

Quickest & Simple Homemade Barbeque Sauce! You Never Need To Buy It Again.

Quickest & Simple Homemade Barbeque Sauce … you never need to buy barbeque sauce again. Here’s a drop dead simple recipe, ready in under 5 minutes, infinitely customisable and pretty darned delicious. All you need is a bottle of tomato ketchup to begin with and the rest you add in as you desire.

You won’t see me sharing savoury recipes often on PAB, but truth be told, my heart belongs to savoury! Make that spices & savoury dishes though I use spices very often in desserts too! Garam masala, a quintessential India spice, mix in cakes and hot chocolate? Yes please!

This homemade barbeque sauce is something I make in a jiffy, often alongside as fries cook in the wok, or with chicken being grilled for sandwich etc. Sometimes I make a bigger batch and keep it for a week. It never lasts longer and is way better than any store bought barbeque sauce. You can make it sweeter, hotter, more pungent depending on your personal preference & it tastes really fresh.

I have always been fascinated by the charm of spices, shooting them, styling them, enjoying the visual appeal. Spices are some of my favourite things to buy after fresh produce, to have in the kitchen. I especially enjoy stocking a variety of red chilies, so there’s always something flavoursome and /or fiery on hand to throw in!

The add ins for the my homemade barbeque sauce are pretty staple and can be easily substituted to taste or with what you might have on hand. It’s a simple play of flavours – sweet, hot, smoky etc. and you can use a variety of chilies if you like. I especially like a touch of smoked chili, gochugaru being a hot favourite, smoked paprika being another.

Talking about the humble chili, can you imagine how much these sheep are enjoying red hot chilies! It was in 2016 on a local trip to Lakshman Sagar in Rajasthan, a boutique hotel on the fringes of the badlands of Rajasthan, that I took the picture at a local red chili processing unit. It was sheer luck to catch sight of the sheep head straight for chilies that had been left out to dry!

India is a fascinating country to travel across and I always always have a camera in hand, you never know what you might stumble across!

The sight when the flock of sheep descended upon the rows and rows of whole dried chillies at a local factory had me gobsmacked. It was honestly a very special moment, a fascinating story, a memory I love to share!

When food meets regional cuisine, it cooks up a charming new story each time not matter which part of the world you go to. India is no different, but it is much more complex. Every city surprises you with so much variety that regional cuisine takes up a new avatar.

That trip to Lakshman Sagar was followed by an absolutely exciting trip to Banaras that filled my head with stories, the camera overflowing with images that would live to tell the tale, the stomach too full and happy …

As if that wasn’t enough, there was one more trip that was surreal, a trip to Karaikudi in the south of India. Karaikudi, the Land of Chettinad in the state of Tamil Nadu is steeped in history and is the most fascinating place ever.

I guess that explains why I’m smitten with spices and the colours of India! Let’s get back to this simple and finger-licking good homemade barbeque sauce …

My favourite add ins are garlic powder & smoked paprika to add depth of flavour. For a sweet kick, try brown sugar, jaggery powder or maple syrup/honey etc. Coconut sugar adds really nice, deep notes too if you have it on hand.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Savoury Recipes
Basics
Crackers & Dips
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Homemade Barbeque Sauce

There’s no need to ever buy barbeque sauce again. Here’s a drop dead simple recipe, that is ready in under 5 minutes.
Course Appetiser, Side Dish, Snack
Cuisine American
Keyword eggfree, eggless, savoury, simple, stovetop
Prep Time 1 minute
Cook Time 4 minutes
Cool 15 minutes
Total Time 20 minutes
Servings 4

Equipment

  • 1 saucepan
  • 1 spatula
  • 1 set measuring spoons
  • 1 Glass jar with lid
  • Stove top

Ingredients

  • 3/4 cup tomato ketchup
  • 1/4 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/8 cup water
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp Gochujang chilli/red chilli flakes
  • 1-2 tsp garlic powder

Instructions

  • Add all the ingredients to a small saucepan and simmer for 3-4 minutes until the sugar melts in. Simmer a little longer if you want a thicker sauce. Alternatively, you can add more water to thin it down
  • Take off heat, taste and adjust seasoning. Cool and store in a lidded glass jar in the fridge.

Quick Simple Delicious Broccoli Walnut Soup

Broccoli Walnut Soup … Hello winter, hello freezing temperatures. This soup is just what you need to warm the soul. It’s simple. quick, delicious and easily made vegan. Also one of my favourite soups for this time of the year.

I love soups that are simple, full of flavour and require very little prep and most of my soup recipes are just that! Anything that needs hours of chopping makes little sense to me. IMHO, nourishment should be easily accessible and fuss free. This large mug of Broccoli Walnut Soup is everything – requires staple pantry ingredients, is quick, is fuss free, is healthy, is easily adaptable, can easily go vegan … literally a hug in a mug for winter!

If you are looking to warm yourself or for a wholesome meal, this Broccoli Walnut Soup might be it. Serve it with a nice chunk of bread, maybe grilled chicken and a winter salad, sweet potato wedges … the choices are many! Oh, perhaps grate some cheddar into the soup after blending it and ooooh, it tastes like heaven!

If you’ve stopped by my blog, you’ll notice my love for walnuts. They’re a fine addition to any meal, a great option to have on hand to nibble on. Walnuts are also a natural thickener when added to soup, they add texture, taste and a great plant based source of omega-3 fats. Just a handful a day is enough to give you a good helping of omega-3 and protein, healthy fat too!

My soups are often topped with toasted olive oil and rosemary walnuts that give it a good bite, great texture and are just so delicious. Keep some on the side to snack on too if you love walnuts like me. Enjoy!

Do tag me on Instagram at passionateaboutbaking if you make this soup or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Broccoli Walnut Soup

This large mug of Broccoli Walnut Soup is everything – requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan … literally a hug in a mug for winter!
Course Appetiser, Side Dish, Soup
Cuisine American, British
Keyword broccoli, simple, soup, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 tbsp clarified butter/ghee
  • 1 tbsp extra virgin olive oil
  • Red chili flakes
  • 6 cloves garlic chopped
  • 1 small onion chopped
  • 250 g brocolli 1 small head
  • 1 small potato
  • 50 g walnuts
  • 250 ml water
  • 250 ml coconut milk/milk

Instructions

  • Dice the broccoli and potato.
  • Heat the clarified butter/ghee and extra virgin olive oil. Add in the red chili flakes, garlic and onion and sauté for 2-3 minutes until fragrant.
  • Add the broccoli, potato and walnuts. Sauté briefly, then add the water. Season with salt and pepper.
  • Cover and cook over low heat until the potato is fork tender/cooked.
  • Once slightly cooled, blend until smooth and return to the pan. Add coconut milk/milk to get the desired consistency. taste and adjust seasoning.
  • Drizzle over with extra virgin olive oil/smokey chili oil and top with toasted walnuts before serving.
  1. Can I make this vegan?

    Yes, of course. Skip the clarified butter and use 2 tbsp olive oil instead. Also use coconut milk or perhaps any plant milk you like. Add it gradually to get the right consistency.

  2. What if I don’t like broccoli?

    Skip the broccoli and potato, and substitute with 300g button mushrooms instead.

  3. Can I substitute the walnuts?

    You could use almonds or cashews instead.

  4. Can I skip the nuts?

    Yes, of course though walnuts have very good nutrition and health benefits.

  5. What if I don’t have clarified butter/ghee?

    You can use butter instead

  6. What if I want added texture?

    Add finely chop some broccoli florets and add them into the soup after blending it. You can also stir in chopped toasted walnuts to get a nice bite. Top the soup with croutons for a crunch!

Angoori Kesari Gulab Jamuns … quick, fuss free festive desserts #HappyDiwali

Angoori Kesari Gulab Jamuns … most delicious, surprisingly easy and so fuss free, you’ll wonder why you never made these before! I’ve been making them for years and then I fell off my perch for a bit. The other day, clearing my pantry, I fund a bag of milk powder and before I knew it, we had the most delicious gulab jamuns.

What are gulab jamuns you might wonder? Some passionately call them Indian’s national dessert and they are truly loved across the subcontinent. They are a sweetmeat or mithai popular across the region and are usually made of khoya {milk solids}, plain flour and a leavening agent such as baking powder. They are basically deep fried dough balls that are dunked after frying into a warm rose flavoured sugar syrup and gently swell up absorbing the syrup and becoming soft and delicious. Plump too!

That’s the gist and there are several recipes to get there. Different regions have their own recipes and often ingredients differ as well. I make them with khoya/mawa {a local reduction of milk to give milk solids} as I did in the eggless baked Gulab Jamun Cheesecake, and with milk powder like my mother used to years ago.

Both work pretty well but I like the milk powder recipe better because the ingredients are easier to source and more predictable. The khoya/mawa can sometimes differ across brands and where you buy it from, is sensitive to temperature too.

I like to make the smaller gulab jamuns like these, called angoori gulab jamuns, angoor referring to grapes. These are much smaller than the normal gulab jamuns that you get at mithai shops and somehow feel a little more guilt free!

You can find more INDIAN INSPIRED recipes here!
You can find recipes with SAFFRON here.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Angoori Kesari Gulab Jamuns

Makes 18-20 small gulab jamuns
Course Dessert
Cuisine Indian
Keyword dessert, eggless, homemade, Indian dessert cake, no bake, saffron, simple, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
4 hours
Total Time 4 hours 25 minutes
Servings 8

Ingredients

Saffron sugar syrup

  • 280 g sugar
  • 2 cups water
  • 5 green cardamom choti elaichi
  • Saffron strands
  • 1/2 lime juice of

Dough balls

  • 100 g milk powder
  • 60 g plain flour
  • 1/2 tsp baking powder
  • 25 g clarified butter/ghee
  • 50-55 g saffron infused milk infused overnight

Oil/ghee for deep frying

Instructions

Saffron sugar syrup

  • Make the syrup first and keep it warm.
  • Add the sugar, water, green cardamom, saffron strands and rose essence to a sauce pan and simmer gently until you get a sticky syrup but NOT a thick one string syrup. If the syrup feels sticky between your finger tips, it’s good to go. If the syrup gets too thick, the dough balls won’t be able to absorb it.
  • Keep the syrup warm while you make the dough.

Dough balls

  • Place the milk powder, plain flour, baking powder, ghee and 45g of the saffron infused milk in the jar of a hand blender. Process until you get a soft dough which comes together smoothly and pulls away from the sides. Add more saffron milk, a tsp at a time, if you need more to get a soft smooth dough.
  • You can even mix this together an a biwl, gradually adding the saafron infused milk and knead it, but the hand blender does a quicker, neater job.
  • Divide the dough into 18-20 grape sized small portions, bringing the dough together tightly by closing your hand into a tight fist, then rolling them while applying pressure to get neat, smooth little dough balls. They might look tiny, but they almost double in size after soaking in the syrup.
  • Heat the oil/ghee over a low medium flame until it’s hot but not smoking.
  • To check the consistency of the dough and heat of the oil, it's best to put one dough ball into the oil gently and deep fry it to check if the ball holds and doesn't split etc.
  • Once that is done, then fry the dough balls in one batch or two, depending on the size of the wok and quanitiy of oil.
  • Fry over a low medium flame, turning the balls with a slotted spoon often to get an even golden brown colour.
  • Once done, remove the balls to a deep dish and immediately pour over the warm saffron sugar syrup. Cover and leave the balls to absorb the syrup. It should take 3-4 hours.
  • Serve warm, at room temperature or chilled.
  • Note: You can add 1/4 to 1/2 tsp of rose essence to the dough if you like.

Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette … this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie?

My love for pumpkin is quite well known, and come fall, that’s one of my favourite ingredients to work with. I’ve done a ton of sweet bakes and desserts using pumpkin. This was my first savoury bake, and it turned out amazing!

If you’re scared of the ‘yeast monster‘ like I once was, fear no more because Urban Platter has you covered. Your search for good quality dependable yeast ends here. Your search for the most delicious pizza galette also ends here. The ingredients are sponsored by the brand, and everything they do screams good quality.

blob:https://passionateaboutbaking.com/ff87d10f-b0ab-49a1-aac6-413943e107cf

Everything that went into this pizza galette made the bake a winner. Honestly in love with each one of these ingredients Beginning with the active dry yeast from Urban Platter. The 00 pizza flour, the fried garlic bits, the extra virgin olive oil, the sun dried tomatoes and vegan mozzarella created magic!

I’ve broken the steps down for you quite simply, shared in the video above. It’s still very warm here these days, so the water was room temperature to control the yeast activity. Use tepid water if the weather is cold, but do make this. It’s simple, it’s free form, needs no special equipment and is a treat!

 

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Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette ... this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie! I used ingredients from Urban Platter here.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

Pizza dough

  • 2 cups pizza 00 flour
  • 2 tsp active dry yeast
  • 2 tbsp fried garlic
  • 1 tsp dried mixed herbs
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 5 tbsp extra virgin olive oil
  • 3/4 cup warm water

Roasted Pumpkin filling

  • 500 g pumpkin/peela kaddu diced
  • 1 cup walnut halves
  • 1 large onion sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried herbs
  • 1 tsp red chili flakes
  • 1/2 tsp jaggery powder
  • Salt to taste
  • 1 tbsp fried garlic bits

Other filling

  • 1/2 in jar sun-dried tomatoesoil
  • 100 g vegan mozzarella
  • Few sprigs fresh basil
  • 1 tbsp fried garlic bits

Instructions

Pizza dough

  • Add all ingredients to the bowl of a stand mixer or a large bowl and knead to a smooth elastic dough.
  • Transfer the dough to a lightly oiled bowl, cover with clingwrap or a kitchen towel and leave to rise until double, an hour or two.

Roasted Pumpkin filling

  • Toss everything but the fried garlic together to mix well.
  • Bake at 180C for 30 minutes, stirring once or twice until the pumpkin is fork tender.
  • Stir in the fried garlic. Cool filling.

Assemble

  • Preheat the oven to 190C.
  • Divide into 2. Roll one half into a 12" round circle. Leaving an 1.5" border, add the filling beginning with oven roasted pumpkin, walnuts and onions, then sun dried tomatoes, vegan mozzarella and fresh basil. Fold the edges over to make the sides, pressing gently into place. Sprinkle over fried garlic bits.
  • Transfer to a cast iron skillet or baking tin.
  • Bake for 30 minutes until light golden brown and puffy.
  • Rest for 15-20 minutes, then slice and serve.

Quick No Yeast Garlic Pizza, or just ‘simple quick no- planning required’ pizza.

No Yeast Garlic Pizza … the simplest and one of the most quick pizzas I’ve ever made, and I’ve made a few! This one is part wholegrain, requires no yeast and therefore barely any proofing/rising time!

I’ve had a ton of no yeast pizza dough requests in the past month. With pantry supplies like yeast running thin as we stay under #lockdown, ordering in currently not the most popular choice. Also, I do know that for some taming yeast is not always easy. It was frightening for me when I first used yeast years ago.

This Cheesy Garlic, Walnut & Rosemary Soda Bread above is another quick ‘No Yeast’ bread I recently shared. Breads like these are great for beginners, as also great if you don’t have the time to go through a lengthy process, or simply just don’t have the luxury of time to wait for the dough to proof.

Limited time on hand to experiment and kids at home definitely needs a quick pizza recipe. It tasted as good as it looks and was ready in next to no time.

Since I’ve baked for years, I always have yeast on hand, still do. My current sourdough obsession has seen me feeding starters and trying to figure out wild yeast.

However, I’d completely forgotten the ease of a ‘simple quick no- planning required’ pizza.

We really enjoyed this a few days ago and received so many requests for the recipe when I shared it in stories on Instagram. Sharing the recipe for all those of you who messaged me there, and for you too.

I’ve included my way to a pizza sauce too, even though there are a million ways to get there. Also a quick vinegared chili recipe to top your pizza with if you don’t have jalapenos on hand. I prefer these to the jarred jalapenos in any case.

I also sometimes do these really quick mini pizza bites and am torn between which is more fun, the large pizza or these little babies!

And of course, this cast iron wok to bake pizza in has been my best buy from @amazonindia #NOTSPONSORED. I love the cast iron pan to bits as it goes easily from the stove top to the oven. I use it for just about everything. Brownie cookie tarts, mini stove top pizza bites, stir fried veggies, browned onions, oven roasted okra from Ottolenghi, fried chicken… You name it, it’s in my pan!

I hope you are keeping well. We’re in this together and that’s the only thing that keeps us going. Take care! #staysafe#stayhome

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

Cast Iron Skillet – Link here

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No Yeast QUICK Garlic Pizza

No Yeast Garlic Pizza ... the simplest and one of the quickest pizzas I've ever made! It's part wholegrain, requires no yeast and therefore no proofing/rising time! Also in notes, an oven roasted tomato pizza sauce if you're looking for inspiration. 1 X 12-14" pizza
Keyword eggless, homemade
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people

Ingredients

  • 1 cup all purpose flour {maida}
  • 1/2 cup whole wheat flour/aata
  • 1/2 cup quick cooking oats
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 4 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 3/4 -1 cup Water

Instructions

  • Place everything but the water in bowl of stand mixer {or in a large bowl} and mix evenly. Add about 3/4 cup water, and begin kneading to bring together a soft and elastic dough. Add more water as required. I kneaded it for about 7 minutes in my stand mixer.
  • Turn into a lightly oiled bowl and form a smooth ball. Cover with a damp cloth and rest for 20-30 minutes.
  • Preheat the oven to 220C/200C if using a tray
  • Roll out to about a 12" circle. I placed the ball of dough into my 12" cast iron skillet (parchmen lined) and gently pushed it outwards with my fingertips to make the base, pushing slightly up at the edges. Drizzle with a tbsp of extra virgin olive oil and bake the base for about 20 minutes.
  • Top with your favourite pizza sauce, toppings of your choice, then scatter over grated mozzarella.
  • Return to oven and bake for about 15-20 minutes until the top is lightly coloured and the cheese melted.

Toppings

  • I blanched cauliflower and broccoli florets for 2 minutes and drained. Used them with sliced onions as topping since that is all I had on hand. Once baked, scatter over vinegared fresh chilies.

Oven roasted tomato pizza sauce

  • Half the tomatoes and put them facing upwards into a baking dish {I do a large batch}. Add cloves of washed unpeeled garlic, sprigs of fresh rosemary {or dried}, sliced onions. Drizzle over with extra virgin olive oil, Himalayan pink salt & pepper. Since these are local tomatoes from my little patch, they are quite watery. I covered the baking dish with foil and slow cooked them for an hour. {I normally do this while the oven is preheating for sourdough bread}. Once cool, remove the skins of the tomatoes and cloves and reduce the sauce on the stove top, breaking the tomatoes with the back of the spoon as you go. If your tomatoes are plum or roma, you could skip this step. We are looking for a chunky sauce which isn't watery. Cool and store refrigerated in a glass jar.
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