After reading Barbara Kingsolver's thought provoking book, "Animal, Vegetable, Miracle: A Year of Food Life" (Harper Perennial 2008) we began to really consider our own food habits. Do we really need to use a tomato to dress our pizza that has traveled thousands of miles? Surely, farmers grow terrific tomatoes right here in the USA. Sure enough, after multiple taste tests, we like Muir Glen® Organic Fire Roasted Tomatoes (grown in Washington state) and Escalon 6-in-1® Tomatoes (California) better than the famous imported plum tomato. Sorry San Marzano, if we choose to expand our carbon footprint, it will be to meet you in Naples.
Tomato Pizza Sauce
For years, I cooked my tomato sauce seasoned with herbs into a thick ragu. Palettes change and now we sisters prefer the ease and fresh taste of this "uncooked" sauce. After all, the sauce cooks on the pizza, right? Right!
14.5-ounce can Muir Glen® Organic Fire Roasted Diced Tomatoes*
2 garlic cloves, peeled and slightly crushed
1 Tbsp extra-virgin olive oil
1/2 tsp dried oregano, crushed
1/2 tsp sea salt
Fresh ground pepper to taste