Making the pizza sauce from scratch was totally worthwhile. Not only did it taste great and make the house smell like Italy, I ended up with two big jars full of sauce, so there's plenty for later.
Here's what you do:
Cut 2 1/2 pounds of plum tomatoes into quarters. Chop up one red pepper, one green pepper, and one yellow onion. Put all the veggies in a 9"x13" glass dish. Pour in 1/2 cup olive oil, 1/2 tsp. crushed red pepper and 1 tsp. salt.
Stir everything together and roast in the oven at 375 for one hour.
While you are roasting, feel free to make a pizza crust, do some laundry, or put your feet up.
After one hour, stir in 2 tsp. fresh oregano and 1/4 cup chopped fresh basil. Roast for another 30 minutes.
Once you are done roasting, scoop everything in the dish (juices included!) into the blender and blend until smooth. Pour it into jars or eat it while it's hot!
We'll be enjoying leftover pizza and cooler weather all weekend! See you on Monday!
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