Recipe of the week

Liberty Mills Farm Roasted Pizza Sauce

2 1/2 pounds ripe tomatoes, quartered I onion, diced 2 bell peppers (green/red/yellow/orange), cut into 1″ pieces 1/2 cup olive oil 1 1/2 teaspoons salt 3/4 t. diced Serrano pepper (adjust for taste) 1/4 c fresh basil 2 teaspoons fresh oregano

Toss together everything except basil and oregano in a 9×13 pan; roast at 375 for one hour.  Add basil and oregano, cook 30 minutes more.  After it cools, you can puree everything in a food processor or use it immediately to top two pizza crusts (highly recommended!).

Add pizza cheese and additional toppings if you wish. Bake per crust instructions. Enjoy!! If you puree the sauce, it will keep for two weeks in fridge or freeze.

 

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