Oh, and plop some aoli on top as well.
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Tomato sauce - 8 tomatoes slow roasted in the oven for 3 hours after being sprinkled with sugar and salt, plus a huge thing of garlic, a wad of fresh oregano from the garden, a glug of balsamic vinegar and a bigger glug of olive oil. Whizzed up in the blendy thing. Good to eat as it is.
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Too damned much tomato paste on this pizza. Normally, I make a perfect amount for 3 pizzas. However, tonight I made two pizzas with an olive tapenade base, and two with tomato. The first one got 1/4 of the tomato paste, because I forgot I was making two with tapenade. Instead of putting the tomato paste in the fridge, I put all of it on this pizza. Should have put half of it in the fridge - too much tomato sauce really is too much.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFgB-3xdxKXKkcHwANooFM7AgFtyWgSQHI9gyx12fF1JoHtdg0Ri9AtLqvUlsmz81jll9k4YzhHLc2iuaaXVMqoJ7hQr03oDazpwvAWLRSXMuz1_bk4QUHmKXC5k6y2uATDUo/s320/3.jpg)
My soon-to-be-trademarked wrinkly pizza base. This is what happens when you roll the dough out about 50% larger than the pizza stone. Oops.
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Caramelised garlic aoli, on pizza. Surprisingly good. You would not want to be riding behind me tomorrow morning.
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5 comments:
You'll be jet propelled tomorrow.
Tell me, will you offset the garlic blurts?
Offset? Nah, in this weather, I need all the warmth in my shorts I can get.
I think Kae might mean plant a tree or something.
Bigtones
Results - today, I was like a goat.
If you stir a teaspoonful or so of mustard powder through your tomato sauce while it's cooking, it will enhance the flavour while neutralising a large volume of your, er, wind speed. ;-)
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