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Fire-roasted Tomato Pizza Sauce

Vegetables

Submitted by Calvin Gross

Ingredients

  • 5 lbs or so red, garden-ripe heirloom tomatoes
  • 2 or 3 large cloves garlic, chopped
  • 1 medium onion, chopped Olive oil Fresh or dried basil Fresh or dried oregano Kosher salt
  • Olive oil
  • Fresh or dried basil
  • Fresh or dried oregano
  • Kosher salt

Directions

Build a fire on one side of the grill. When the grill is good and hot (350°-400°), put washed tomatoes, garlic and onion in a large cast iron Dutch oven. Drizzle with olive oil and stir to coat the tomatoes. Place the uncovered pot on the grill on the side away from direct heat and cover the grill. Cook, stirring occasionally, until the tomatoes start to blister and the skin blackens, perhaps 30 minutes. Add oregano and basil (and any other herbs you like). Stir and return to grill. Stir occasionally until the tomatoes start to break down and they become thick and bubbly, 30 to 45 minutes. Run through a food mill to remove skins and add a teaspoon of salt, or to taste. Will refrigerate for four days, or freezes up to a year. Makes about 2 quarts.

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