A few days ago I opened my last pint of garden tomato sauce. Last fall, I made two different kinds of sauce with overflow of my tomato crop: fresh and roasted. The jar I’m currently dipping into is fresh, and so flavorful.
Not wanting to waste a precious drop of it, I’ve been using it in various combinations all week. My favorite treatment so far is a pizza I made on Saturday.
I’m a longtime pizza fan, having put myself through Indiana University working as a server at Mother Bear’s Pizza Barn for four years. The job was...read more