Monday, August 16, 2010


Since I already skipped out on you for a week...I decided a Monday Moments wasn't necessary! Let's get to the recipes already!! Right??

So here it is! Apparently this is the best thing I've ever made; according to my husband anyway! He really didn't want me to share this with you, but I must. We love it, however... we are big pizza what's not to love!

This particular night I made a pepperoni, olive, and bell pepper pizza...but I'm sure just about any topping would taste fantastic with this sauce. This week I'm going to try a veggie pizza and possibly a plain cheese. I'll let you know how it goes.

My dough recipe is HERE, but like I always say...if you don't have time, just use a loaf of frozen Rhodes dough. It works like a charm.

(Mindi Original)

2 T. olive oil
4 large or 6 regular cloves garlic; minced
1 15 oz. can tomato sauce
1 15 oz. can Italian diced tomatoes
1 6 oz. can tomato paste
1 C. fresh basil (you could use 2 T. dried, but I highly recommend fresh)
½ C. fresh grated Parmesan cheese
2 T. balsamic Vinegar
1 t. salt
1 t. red pepper flakes

1. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes.
2. In a food processor or blender combine the cooked garlic, along with the olive oil and all other ingredients.
3. Pulse or blend until everything is well combined; 2-3 minutes.
4. Spread over pizza crust or divide into servings and freeze.
5. Makes 4 cups.

*If you don’t have a blender or food processor, dice the basil really fine and stir everything to combine. Your sauce will be a little chunkier but it will still taste amazing!

*I usually use about 1 C. of sauce per pizza. But depending on your taste for sauce and the size of your pizzas, you may need more or less.

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Kim said...

This looks fabulous. I'm wondering: can you freeze or can this, for future use? I have absolutely no experience with that, but would love to get into it.

Heidi Totten said...

I feel totally slighted that you didn't cook like this when we were roommates. :) I had to endure sauerkraut smells when I could have been smelling this instead?!

Mindika said...

Kim, you can definitely freeze this sauce, but it's not a recipe for canning.

Heidi...did I really make sauerkraut when we lived together?? or was that one of our other roommates? I don't remember that at all.

martha whittington said...

I do this recipe, but add diced onion and omit tomato sauce as I like a thick sauce.I only use 0ne third to one half cup per pizza and freeze rest. Definitely makes less sauce but is thicker with more concentrated tomato flavor

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