A full-flavoured raw tomato sauce, ideal as a topping for pizza or pinsa

Ingredients

• 1 pre-cooked pinsa (8 oz)
• 7 oz peeled tomatoes (crushed here)
• 1 tablespoon olive oil
• salt
• pepper
• 1 small garlic clove

Materials

• chopper
• ice cubes (optional)

Preparation

• If you only have whole tomatoes to hand, don't panic:
  Use a knife to make a small cross-shaped incision at the base of the tomatoes.
• Plunge the tomatoes into boiling water for about 30 seconds, then immediately transfer them to a large bowl of iced water. The thermal shock will help loosen the skin more easily.
  
• Peel off the skin starting from the previous incision (it should have started to peel at this point). You're ready to move on to the next step :-).
• Place the peeled tomatoes in a chopper, add a garlic clove, salt, pepper and olive oil.
  
• Blend to make a sauce.
• You can now garnish your pizza or pinsa dough (or top a quiche, use it as a pasta sauce... it's up to you!).
  

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe