Time saver: whip up a fresh-tasting pizza sauce in no time.
I’ve been making a lot of pizza recently, and as a result I’ve been running out of the tomato paste I’d normally use for the pizza sauce. So, to save a trip to the supermarket I figured I’d make my own. It takes a little longer (not too much longer once you know what you’re doing), but tastes great and is definitely worth it.
This works really well on the New York Style Pepperoni and Mushroom, Blue Cheese and Pesto pizzas. I make this in a large saucepan since the bigger surface area leads to faster reduction.
Pizza Sauce (makes enough for two 12-14″ pizzas)
- 400g tin chopped tomatoes
- 1 Tbsp olive oil
- 1 clove or ½ tsp crushed/finely chopped garlic
- 2 tsp sugar
- ½ tsp oregano
- ½ tsp salt
- (optional) freshly cracked black pepper to taste (crack over sauce once it’s spread on the pizza base)
- (optional) 1 small onion, peeled, cut in half along equator OR 2 celery stalks cut in half lengthwise, chopped into 10cm lengths – these are used to imbue a bit of flavour, but are removed from the sauce before it’s used
- Heat oil in large saucepan, then add garlic and onion/celery if using. Saute briefly, then add tomatoes, sugar, oregano and salt.
- Stir frequently to prevent the sauce from catching, and keeping on a high heat, reduce down to about a quarter of the starting volume.
- Remove saucepand from heat, and then remove onion/celery from sauce and discard.
- The sauce may still have a few bigger chunks of tomato in it – I like these, but you could mash/blend/stick-mix them out.
- Spread 3-4 Tbsp over each pizza base, then season evenly with freshly cracked black pepper.
- If you’re only making one pizza you can freeze the leftover sauce, or keep it in the fridge for a couple of days.
Time saver: Is it possible to transcend deliciousness? To go so far beyond it that mere words could never capture the experience? To leave people speechless with nothing to do but lick their plates? But of course…
I came up with this as the entrée for my Retour tribute menu. It uses pan-fried haloumi, along with balsamic roasted tomatoes and a balsamic reduction to really pack in a lot of flavour. (The reduction is sweet, sticky, strong flavoured, with a tart fruity flavour. The tiniest of drops is a taste sensation. If you haven’t had it before, it’s almost unbelievable that balsamic vinegar can be transformed like this.)
This gives two lunch sized main servings. For entrée sized servings, use the same amount but distribute between four plates.
Pan-fried Haloumi with Balsamic Roasted Tomatoes, Pine Nuts and Salad with a Balsamic Reduction
- Balsamic roasted tomatoes, prepared according to the recipe
- 200g haloumi cheese, cut into slices around 5mm thick
- 1 Tbsp butter
- 2 Tbsp (approx 15g) pine nuts
- ½ c balsamic vinegar
- ½ tsp sugar
- 90-100g mesclun salad greens
- 2 Tbsp extra virgin olive oil
- Toast pine nuts in a small frying pan over a medium-high heat – stir or shake the pan frequently to cook evenly. Once browned, remove from heat and transfer pine nuts to a small bowl/plate and set aside.
- Add the balsamic vinegar to a small pan and bring to the boil over a high heat, then add the sugar. Stir constantly to avoid burning the vinegar, and reduce to around ¼ of its previous volume (i.e. this yields about 2 Tbsp of reduction), at which point it should become syrupy. Avoid breathing in the fumes as you’re cooking, it’s essentially boiling hot acid and you will know about it. Remove from heat and set aside. (As it cools the reduction will thicken – if it’s too cool it will be hard to drizzle, so you can heat it a little or add a little hot water to get it free-flowing again.)
- Divide the salad greens between two plates, piling them into the centre of the plates.
- Heat a large (ish) frying pan over a medium-high heat.
- When hot, melt the butter in the pan, then quickly add the sliced haloumi. Fry on the first side for around two minutes till golden brown, then flip and fry for another 60-90 seconds on the other side. (The pan needs to be quite hot before adding the haloumi to ensure the cheese fries and browns, rather than melts.)
- Transfer haloumi to a standby plate, then assemble the meal as follows.
- Place around half the tomatoes on top of the plated salad, then arrange the fried haloumi on top of it. Distribute the remaining tomatoes on top of the haloumi. Sprinkle each plate with 1 Tbsp each of the toasted pine nuts. Using a teaspoon, drizzle balsamic reduction over the tops of the salads, going side to side across the plate in a weave pattern. Then turn the plate 90 degress and drizzle 1 Tbsp of extra virgin olive oil on to each salad, again in a side to side weave pattern. Then serve.
Time saver: if you’re going to eat tomatoes, eat them like this…
These tomatoes have an intense flavour and are great as part of an antipasto platter or in a salad. Mum taught me how to make these. I’m not sure if she got them off a recipe or made it up herself, but I’ve come up with the measurements below and they seem to work.
Note that you can use all sorts of different tomatoes when making these, you may need to adjust the cooking time down if using really small tomatoes, but the basic principle will be the same.
Balsamic Roasted Tomatoes
- 500g fresh ripe tomatoes (about 4 medium-large ones) or 300g smaller tomatoes
- 1-2 cloves finely chopped/1 tsp crushed garlic
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- several sprigs of fresh thyme (or ½ tsp dried thyme)
- salt and freshly cracked black pepper, to taste
- Heat oven to 200°C.
- Cut tomatoes into segments. If large, cut into sixths or eighths, if smaller, cut into halves or quarters.
- Arrange tomatoes skin down (cut sides up) in a small roasting pan (optionally lined with baking paper).
- Distribute the garlic evenly among the tomatoes, dropping a little bit onto each one with a teaspoon. Be sure to get some on every piece of tomato.
- Season with salt and freshly cracked black pepper.
- Lay sprigs of thyme across the tops of the tomatoes, again, ensure that all tomatoes come into contact with the thyme. Alternatively, if using dried thyme, sprinkle evenly over the tomatoes.
- Gently drizzle the olive oil over the tomatoes, then do the same with the balsamic vinegar.
- Place tomatoes in the oven, and cook for 60 minutes. Check at 10 minute intervals after cooking for 40 minutes. When ready the tomatoes will have reduced in size, and be starting to brown around the edges. (If you keep cooking past this point they’ll get smaller and crispier – they’re still surprisingly tasty even when well-charred…)
- Remove from the oven and set aside to cool, then remove the sprigs of thyme from the top, transfer the tomatoes to a serving dish and serve.