off season tomato basil pizza

Sauce, slightly more than a quart of frozen garden roma tomatoes sans seeds. Thaw the tomatos in a pot and shed somewhere between 1/2 and 2/3 of the water without losing too much of the tomato goodies. lightly mash the tomatos so they're still pretty chunky.

Add 5 cloves of roughly chopped garlic and some salt (I don't want to taste the salt, just cut a little of the sweetness) - this tastes pretty garden fresh in Jan, so don't overcook or over salt. cook to reduce more of the water adding red peper flakes (maybe 2/3 tsp) and 1stp of fennel seeds. As sauce nears completion add about 2tbsp of the basil dried from the summer and only roughly crushed. if you're using bottled spices this probably amounts to something like 1.5tsp. cook to rehydrate basil and put it on the pie.