Vic’s Fire Roasted Tomato Pizza Sauce
(Not your mothers pizza sauce!)
The Sauce
12 Roma Tomatoes
2 Tbs extra virgin olive oil
2 Tbs smoked olive oil (available @ Bourassa Vineyards)
1 Tbs kosher salt
1 Tbs Thyme
1 Tbs Oregano
2 Tbs chopped fresh basil
The Process
Heat the barbeque on high
Cut tomatoes in half, in a pan in a single layer cut side down drizzle with 2 Tbs olive oil and salt. Place skin side down on grate of hot barbeque for 2 minutes, turn over with tongs and place cut side down for additional 2 minutes, skins should blister, remove from heat and let cool, when cool enough to handle remove skin by lifting straight up with cut side down in pan, discard skins but reserve juices. Place in a blender or food processor tomatoes and the juices, then add oregano, thyme, basil and drizzle with 2 Tbs of smoked olive oil. Puree until just blended, use right away or it keeps in refrigerator 3 days, makes enough for 3 -12” pizzas.
Variations
Add grated parmesan cheese after blending
Add rosemary in place of other herbs
Add tomato paste for thicker richer sauce
Add crushed red pepper flakes to your liking
Simple, Sensual, Sensational
