Friday night.....Thank goodness....This has seemed a long, hard week. I think after 'one of those' weekends it has been an uphill battle to get through the week...and then with the phone debacle I was definitely ready for Friday night, a glass of wine and a home-made pizza. But I also had that 'Oh can't I order take out, so that someone else cooks it and I can just sit and watch Friday night movie with the boys' feeling. But that wouldn't make me feel better as a) I know the nutritional value of home-made pizzas is far better and b) I'd have to forgo the wine so I was able to drive to pick up said pizzas. So all in all, even though the lazy me wanted to sit of the sofa, the practical me got up and made pizza. Which sounds far more dramatic, along the lines of Arrrrgh I am making profiteroles for 100 people, rather than I am making pizza for the family 😉 My mistake was sitting down, as before that point I had been on a bit of a roll. When I first got home from school I had mixed up the dough, got the veg onto roast for my roasted vegetable pizza sauce (tomato sauce with hidden veg) so it was ready to go in the food processor to wizz up.
So once I got up off the sofa, it was just a case of a few simple jobs, add in a couple of child helpers and dinner was served...and I did most of it with a glass of wine by my side and a very grumpy 3 year old.....That is a Friday night worth having (perhaps with a happier Mr 3!).
This sauce is so versatile. I use it as a pizza base, as a pasta sauce (on it's own or as a base for bolognese), to stir through mince with some beans for a child friendly chilli, added to chicken schnitzel with some cheese to make parmigiana, and stirred through cooked chicken and bacon to make a easy stew.
How tasty does the tray of veg look? I haven't added the onions yet as they cook more quickly and tend to burn if you add them too early.
I use those disposable roasting tins, as I don't like scrubbing roasting tins. 😳
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Roasted Vegetable Pizza Sauce
- 3 Zucchinis
- 2 Large red capsicums
- 1 Large yellow capsicum
- 2 Red onions
- 5 cloves of garlic (in skin)
- 4 tablespoon Olive oil
- 2 teaspoon dried Italian herbs
- 1 teaspoon dried basil
- 1 teaspoon balsamic vinegar
- 2 tins of chopped tomatoes (400g/13oz each)
- Pre-heat the oven 200°C/180°C fan forced/Gas mark 5
- Cut the zucchini and capsicum into large dice.
- Place the veg in a single layer on a large roasting tin (or two smaller ones)
- Pour over the oil, sprinkle over the dried herbs, season generously with salt and pepper and use your hands to mix until everything is well coated.
- Roast for 20 minutes.
- Cut the onion into thick wedges and add to the roasting tin, stir gently and roast for a further 15 minutes.
- Remove the garlic from the roasting tin and set aside.
- Add the tinned tomatoes and balsamic vinegar and return to the oven for 15-20 minutes.
- Remove from the oven and tip everything carefully into a food processor/blender.
- Squeeze the flesh from the garlic cloves and add to the food processor/blender.
- Purée until smooth.
- Check the seasoning and use within 3 days. Alternatively freeze for up to 6 months.
The yummy pizza we made last night...Apologies for the pic....wasn't going to blog the pizza just the sauce, but I couldn't resist the picture of that stringy melted mozzarella 😉
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