Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Pizza
• Tips for Success
• What to Serve with Mushroom Pizza
• More Pizza Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.

My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.

This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.

This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄

Ingredients

The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.

Here’s what we’ve got for mushroom pizza ingredients:

• Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
• Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
• Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
• Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
• Garlic – For an added bit of flavor to the mushrooms.
• Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
• Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
• Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..

Adaptations/Variations

• Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
• Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
• Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
• Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
• Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.

How to Make Mushroom Pizza

First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.

Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.

Brush the crust with a tablespoon of olive oil, then top with the mozzarella.

Top evenly with all of those glorious sautéed mushrooms.

Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.

Bake until the cheeses are bubbly and the crust is golden brown. Glorious.

I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.

Tips for Success

• Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
• Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)

What to Serve with Mushroom Pizza

• A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
• Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
• For dessert, how about a square of this simple chocolate wacky cake?

I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!

More Pizza Recipes

• White Pizza with Spinach
• Heart-Shaped Pizzas for Valentine’s Day
• Pizza Pinwheels
• Butternut Squash Pizza
• Sweet Corn Pizza
• Kale Pizza
• Broccoli Lemon Pizza
• Brussels Sprouts Pita Pizza
• Gorgonzola Pear Pizza
• Radish Goat Cheese Salad Pizza
• BBQ Tofu Pizza

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Mushroom Pizza Recipe

The ultimate pizza for mushroom lovers! This incredible mushroom pizza is covered with mozzarella, then piled high with three kinds of herby sautéed mushrooms. Then, it's dotted with creamy ricotta cheese. It's the BEST combination!

Keyword mushroom pizza, mushroom pizza recipe, mushrooms on pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 702kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 3 tablespoons olive oil divided
• 1 tablespoon butter or another tablespoon of olive oil
• 1 clove garlic minced
• 2 cups white button mushrooms sliced, 8 ounces
• 2 cups shiitake mushrooms halved, 4 ounces
• 1 portobello mushroom gills removed, sliced into strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella 8 ounces
• 3/4 cup ricotta cheese 7 ounces

Instructions

• If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
• Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
• Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
• Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
• Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 5mg

The post Mushroom Pizza Recipe appeared first on Kitchen Treaty.

This fresh and easy Greek pasta salad brings orzo pasta, veggies, olives, and feta together with a Greek vinaigrette, and it’s absolutely divine. One of my fave pasta salad recipes yet!

I love this fresh and easy pasta salad so much. It’s packed with fresh veggies – crisp cucumbers, juicy tomatoes, and crunchy red bell peppers. Fresh mint and parsley add bright flavor. Then there’s the full-of-flavor, Greek-salad inspired vinaigrette with oregano and Dijon mustard.

Oh, and can’t forget the Kalamata olives and salty feta. And tender orzo. Basically this salad is a conglomeration of everything I love. Except the word “conglomeration” is not the tastiest-sounding word, but I’m sure you catch my drift. It’s DELISH.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Orzo Salad
• Ingredients
• Adaptations/Variations
• How to Make Greek Orzo Pasta Salad
• Tips for Success
• More Pasta Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of pasta salad, and especially orzo pasta salad. There’s just something about that rice-sized pasta that works so well in a pasta salad, soaking up the flavors around it, adding amazing texture, yet letting the veggies shine.

In the past, I’ve created an orzo chickpea olive salad, an orzo chickpea cherry tomato salad, and an orzo pasta salad with hazelnuts and cherries.

But I’ve been on a massive Greek salad kick this year, so it was time to combine the classic elements of Greek salad with pasta salad, and here we are: Greek Orzo Pasta Salad.

Why You’ll Love Greek Orzo Salad

Well, for one, this salad tastes amazing! It’s so fresh and lively.

It’s also super meal-prep friendly: It’s one of those refrigerator-friendly salads that you can make ahead of time and enjoy all week long as a side dish or easy lunch salad.

It’s also the perfect potluck or BBQ salad. Be prepared for recipe requests!

Ingredients

• Orzo pasta: You’ll want about half a box, or 8 ounces, of orzo.
• Cherry tomatoes: Grape tomatoes will work, too. Cut them in half, or, if they’re large, go ahead and quarter them.
• English cucumber: I love English cucumbers because you don’t have to peel them and they’re always crisp and full of flavor. If you use a standard cuke, you’ll want to peel it first. Persian cucumbers are great in this, too!
• Red bell pepper: Feel free to substitute orange or yellow if you like. Bonus: An even MORE colorful Greek pasta salad!
• Feta: I love the salty and creamy notes feta adds to the mix. It also doesn’t get more Greek than that!
• Kalamata olives: Grab the already-pitted ones to make it easier on yourself.
• Parsley & mint: Fresh herbs add so much flavor and pretty color.

For the dressing:

• Extra-virgin olive oil
• Red wine vinegar: White wine vinegar or champagne vinegar will also work.
• Dijon mustard: Adds flavor and emulsifies the dressing.
• Garlic: Finely mince it, or use a Microplane zester to get it extra fine.
• Oregano, salt, & pepper

Adaptations/Variations

• Add 1/2 teaspoon onion powder (shown in the ingredients photo but not strictly necessary) for a bonus boost of flavor.
• Swap the orzo for a straight-up Greek pasta salad: You don’t have to use orzo if you can’t find it or don’t want to! Any small or medium pasta shape will do. Small shells or rotini are especially good.
• Vegan option: Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 
• Gluten-free option: Use gluten-free orzo pasta. 

How to Make Greek Orzo Pasta Salad

First, you’ll want to cook the orzo so that it has time to cool.

Next, mix together the vinaigrette. I love the shortcut of mixing the vinaigrette right in the bottom of the salad bowl. Less dishes!

Then, add the veggies, feta, olives, and herbs to the bowl along with the cooled orzo.

From there, toss everything together. You’re done!

Tips for Success

• For the flavors to really meld, place your Greek orzo pasta salad in the fridge for 30 minutes before serving.
• You can make this salad up to 4 days ahead of time. Just store it in an airtight container in the fridge and give it a quick stir to freshen it up before serving. I might sprinkle a few extra fresh herbs on top right before serving too, just to make it look extra pretty.

More Pasta Salad Recipes

• Classic Creamy Macaroni Salad
• Chickpea Orzo Salad with Olives & Capers
• Cherry Tomato Chickpea Orzo Salad
• Pea Pesto Pasta Salad
• Cherry Hazelnut Orzo Salad

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Greek Orzo Pasta Salad Recipe

The perfect combo of pasta salad + Greek salad! Fresh, crisp veggies pair up with tender pasta, fresh herbs, salty Kalamata olives, and creamy feta plus a full-of-flavor Greek vinaigrette.

Keyword greek orzo salad, greek pasta salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 207kcal

Author Kare

Ingredients

For the salad:

• 8 ounces orzo pasta about 1 1/3 cups
• 1 cup cherry tomatoes halved
• 1/2 English cucumber chopped; about 1 cup
• 1/2 red bell pepper diced; about 1 cup
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives sliced
• 2 tablespoons fresh parsley minced
• 2 tablespoons fresh mint minced

For the Greek vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced or finely grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Cook the orzo pasta according to the package instructions. Drain and let cool. If you're in a hurry, you can rinse it with cold water to cool it, but I prefer not to rinse if it I can avoid it.
• Make the Greek vinaigrette right in your salad bowl. Whisk together the dressing ingredients in a large bowl until emulsified.
• Add the tomatoes, cucumber, bell pepper, feta, olives, parsley, and mint to the bowl.
• Add the cooled orzo to the bowl.
• Stir gently but thoroughly, coating all of the ingredients with the vinaigrette.
• Serve immediately, or, for best flavor, chill for at least 30 minutes to allow the flavors to melt together.

Notes

Vegan option: 

Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 

Gluten-free option:

Use gluten-free orzo pasta. 

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 331mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg

The post Greek Orzo Pasta Salad Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Homemade Italian Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Italian Seasoning
• Recipes That Use Italian Seasoning
• More Spice Mix Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m slowly working my way toward sharing more spice mix recipes here on Kitchen Treaty. I can’t tell you how many times I’ve been in the process of making something, then realize I’m out of the particular spice mix the recipe calls for! So it’s nice to be able to find a recipe for that spice mix online.

That scenario happens most with Italian Seasoning, for some reason. So I figured it was high time to share my recipe for homemade Italian seasoning mix!

Why You’ll Love This Homemade Italian Seasoning

I can only take a guess as to why you’ll love having this recipe on hand, but here are some of the reasons I’m predicting:

• Life saver: When you need a replacement for Italian seasoning, stat, this recipe will save you!
• Saves money: This is a frugal spice mix, especially when you buy your spices in bulk.
• Customizable: Rosemary lover? Prefer more cozy overtones of sage flavor? Hate basil? This Italian seasoning recipe is super easy to vary to your tastes.

Ingredients

Six different dried herbs and spices go into this homemade Italian Seasoning mix.

• Oregano – Mediterranean or Greek oregano both work.
• Basil – also known as dried sweet basil.
• Marjoram – a member of the mint family with sweeter flavor (also known as sweet marjoram.)
• Rosemary – I like the crushed and dried variation of rosemary so that the pieces are smaller and incorporated better into the Italian seasoning mix.
• Thyme – the tiny leaves add savory, earthy flavor.
• Sage – I prefer rubbed sage for lots of flavor and it incorporates well.

Adaptations/Variations

• Add crushed red pepper flakes for heat
• Some store-bought mixes also call for savory – if you like it, feel free to add it!

How to Make Italian Seasoning

This is very, very complicated. Are you ready?

Pour everything into a bowl. Stir. Pour into a spice jar. Label. You’re done!

Okay, so not very complicated.

Recipes That Use Italian Seasoning

• Italian Tomato Sauce
• Baked Boursin Pasta
• Vegetarian Lasagna
• Pizza Pinwheels
• Creamy Artichoke Baked Pasta
• Red Lentil Pasta Sauce
• Roasted Potatoes
• Savory Sweet Potato & Beet Galette

I hope you love having homemade Italian seasoning on hand as much as I do, or at the very least, that I helped rescue you when you realized you were in sudden need of an Italian seasoning replacement.

More Spice Mix Recipes

• Pumpkin Pie Spice Mix
• Taco Seasoning
• BBQ Dry Rub Mix

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Homemade Italian Seasoning Recipe

It's so handy to know how to make Italian seasoning at home! Whether you're looking for a quick replacement or want to save a little money by making your own spice mixes, this recipe for homemade Italian seasoning is perfect!

Keyword homemade italian seasoning, italian seasoning, italian seasoning replacement

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 7kcal

Author Kare

Ingredients

• 3 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried rubbed sage

Instructions

• Add all ingredients to a small bowl and stir together. Use a spice funnel or spoon into an airtight jar. Store in a cool, dry place until ready to use. Keeps for up to 6 months.

Notes

Smaller batch Italian seasoning replacement

Yield: 2 teaspoons Italian seasoning

• 3/4 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Pinch dried rubbed sage

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg

The post Homemade Italian Seasoning Recipe appeared first on Kitchen Treaty.

Just mix up your spices, keep it in your spice cupboard, and it’s ready to go at a moment’s notice.

Or maybe you just got to the “taco seasoning” on your list of ingredients in a recipe you’re working on right now … but you don’t have any on hand?! Been there!

I’ve got you covered with this homemade taco seasoning recipe.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Taco Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Taco Seasoning Mix
• Tip for Success
• How to Use It
• More Spice Mix Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been working hard on a lentil-based taco “meat” recipe, and I really wanted to skip the spice packet. Maybe it’s me, but that felt weird to include in a recipe that’s full of wholesome pantry ingredients? It’s probably just me. But either way, it’s a pain to have to pull five different spices out of the cupboard when you’re making a recipe.

So! I thought I’d whip up a taco seasoning mix, and I have absolutely loved having it on hand! My guy uses it to season ground beef for various taco adventures, and I don’t have to pull out five or six different bottles of spices every time I test this recipe (which is just about done, by the way!)

Why You’ll Love Homemade Taco Seasoning

I just think it’s so much easier to have a jar of homemade taco seasoning on hand vs. pulling out all of the individual spices or having to buy a packet of taco seasoning at the store every time you make something with taco seasoning in it. I’m willing to bet you’ll agree, so here we are!

Plus, it’s really nice to make your taco seasoning exactly how you like it. Prefer it with more heat? Like something smokier? It’s possible with homemade taco seasoning mix!

Ingredients

• Chili powder – Go with mild chili powder or spicy. Your choice!
• Cumin – Smoky dried cumin is essential.
• Oregano – I like lots of dried oregano in my taco seasoning.
• Onion powder – Adds a nice umami note to any dish you use it in.
• Smoked paprika – Lends a smoky note that is so delicious!
• Garlic powder – for more Tex-Mex flavor.
• Kosher salt – to enhance the flavor of all the delicious spices you are using!

Adaptations/Variations

• Smoky taco seasoning: Double or even triple the smoked paprika.
• Spicy taco seasoning: Add cayenne pepper, up to 1/2 teaspoon depending on how spicy you like it. You can also add crushed red pepper flakes if you prefer.
• Other spices to add, if you like: Sweet (or regular) paprika, which will make a redder taco seasoning. Coriander adds wonderful flavor, Freshly ground black pepper is always welcome!
• Omit the salt: Leave out the salt if you prefer to adjust the amount of salt in your recipe as you go.

How to Make Taco Seasoning Mix

This is just SO COMPLICATED. Not really.

Literally add everything to a bowl …

… mix it up …

Then transfer it to a jar to store. Or, if you want to skip the bowl, just mix it up directly in the jar. Easy peasy.

Tip for Success

• Store your taco seasoning just like you do your other spices to keep them fresh as long as possible – somewhere dark, cool, and dry (like your pantry).

How to Use It

• 3 tablespoons = one packet of taco seasoning. Just add the spice mix when you would have normally added your taco seasoning. If you’re seasoning ground beef or something else that’s a bit dry, feel free to add a splash of water to help the taco seasoning coat every last bit.

More Spice Mix Recipes

• Pumpkin Pie Spice
• Sweet & Smoky BBQ Dry Rub

Print

Homemade Taco Seasoning

Skip the store! Make your taco seasoning right at home with just a few simple spices and seasonings.

Keyword homemade taco seasoning, taco seasoning, taco seasoning mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3

Calories 85kcal

Author Kare

Ingredients

• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Instructions

• Add all ingredients to a bowl. Mix it up. Transfer to an airtight lidded jar. Store at room temperature.
• Use to season many different Tex Mex recipes! 3 tablespoons of homemade taco seasoning mix = 1 packet.

Notes

Scaled down version

For one heaping tablespoon of taco seasoning mix:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon garlic powder

Nutrition

Serving: 3tablespoons | Calories: 85kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1883mg | Potassium: 518mg | Fiber: 9g | Sugar: 2g | Vitamin A: 6253IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 7mg

The post Homemade Taco Seasoning appeared first on Kitchen Treaty.

This Vegetarian Puttanesca is also really easy to make – another bonus. And, also, it’s the perfect pantry recipe.

Table of Contents

• Is Puttanesca Vegetarian?
• Vegetarian Puttanesca Ingredients
• More Hearty Vegetarian Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Is Puttanesca Vegetarian?

When I first started eating vegetarian, I considered puttanesca sauce a safe bet on restaurant menus. Imagine my surprise when I realized later on that in addition to olives and capers, another reason for its umami goodness was anchovies. Whoops! Definitely not vegetarian.

For the last several years, one of my goals in life (yep, it’s true) was to create a tasty puttanesca sauce recipe without anchovies. I’ve tried countless iterations, and it was always almost right, but not 100% right. Until this one!

Vegetarian Puttanesca Ingredients

For this vegetarian puttanesca, we’ve got:

• Lots of garlic
• Oregano
• Crushed tomatoes – cooked down for maximum intensity
• Loads of kalamata olives and capers
• A pinch of red pepper flakes for just a smidge of heat
• And a dash of soy sauce. Yep – soy sauce. It’s all about heightening that umami experience without the anchovies. And it totally works here.

(Just pretend you see garlic in this shot. And salt. And olive oil. But otherwise, these are the ingredients you need.)

Spaghetti alla Puttanesca is a popular version of pasta puttanesca, made with – you guessed it – spaghetti. I also love this sauce with farfelle (bow tie pasta), penne, and rotini. But I think it will work with just about any pasta.

So there you have it – Vegetarian Puttanesca with no anchovies in sight! I hope you love this one as much as we do. If you do, please come back and leave a rating! (Or even if you don’t like it, please come back and leave a rating too – the feedback is important and helps me make the best recipes I can!)

More Hearty Vegetarian Pasta Recipes

• This Vegetarian Bolognese is chockfull of legumes for a protein-rich, satisfying dish. Or try this version made with red lentils!
• Vegetarian Pasta e Fagioli (Pasta Fazool) is so cozy and hearty.
• I’ve been making this vegetarian lasagna for decades – it’s always a huge hit.
• This creamy Roasted Red Pepper pasta is entirely plant-based and so delish.

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Vegetarian Puttanesca Recipe

Rich with with garlic, kalamata olives, and capers, this piquant, concentrated sauce is a serious fave around here. Serve with whatever pasta you happen to have on hand!

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 406kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 3 medium cloves garlic peeled and sliced thin
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can crushed tomatoes
• 1/8 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1/2 cup halved and pitted kalamata olives
• 2 tablespoons capers drained
• 1 tablespoon soy sauce or tamari
• Pinch crushed red pepper flakes more or less, to taste

For serving:

• 8 ounces of your favorite pasta such as spaghetti penne, farfalle (bow tie), or rotini
• A small handful of minced fresh parsley

Instructions

• Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you’re working on your sauce.
• Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) – 2-3 minutes.
• Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
• Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
• Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
• Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.

Notes

Gluten-free option

Use Tamari instead of soy sauce and serve with your favorite gluten-free pasta for a fully GF version.

Nutrition

Calories: 406kcal | Carbohydrates: 59g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 937mg | Potassium: 211mg | Fiber: 4g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

The post Vegetarian Puttanesca Recipe appeared first on Kitchen Treaty.

One of the many fun (yet challenging) things about having a kid is the fact that they don’t, you know, just inherently know the same things you do. I mean, I’m stating the obvious here, but sometimes this fact still comes as a surprise to me.

Like the other day, when Joan Jett’s “I Love Rock & Roll” came on the car radio, and I suddenly called out “yowwwwww!” because that’s what you do when I Love Rock & Roll is on the radio.

My kid was startled. “MOM! What happened?! Are you okay?!!” “What? Oh, I’m fine! Just singing a song.” Sigh of (confused) relief on my kid’s part; cue Joan Jett lesson on mine.

There are worse teaching moments, I suppose.

A few days later, when we were picking out a watermelon for this recipe, I was more prepared for the lesson.

I told my daughter all about how you look for a big yellow spot. Lots of scars are good. Give it a good knock and if it sounds a bit hollow, you’re good to go. But then I realized … every single time, I’m the only one in the produce section rapping on watermelons. Knocking watermelons is something my mom taught me; was she wrong? Was she messing with me? Have I been making a fool of myself all this time?!

So much power, parenthood. So much power.

So, about this recipe for Watermelon & Marinated Tofu “Feta” Skewers. This was yet another appetizer I made for my plant-based canapé party (yep, I’m sharing them all!).

I really wanted to share a tasty tofu recipe with my friends at the party, most of whom are actually meat-eaters. I don’t push vegetarian eating on my friends, but I do take satisfaction when I can give them a plant-based food that they previously thought weird or gross and perhaps convince them that’s it not so bad or, even, quite delicious.

For the tofu “feta,” you use extra-firm tofu, squeeze all of the water out of it, then let it rest it in a highly-flavored marinade so all that flavor soaks back into it. The result is a pretty feta-like cube of tofu. It’s not the exact texture or flavor of feta, but to be honest, I actually find this tofu far more delicious than actual feta.

I used this recipe from Green Evi as a starting point. While usually I shy away from “weirder” ingredients, I wanted to go all the way for my party, so I dove headlong into using nutritional yeast and miso in the marinade. Which, really, aren’t that strange as far as ingredients go, but they’re a little off the beaten path for me.

I love the result. I could seriously just nibble on the tofu feta straight out of the jar. But it’s also perfect joined up with some cool, sweet watermelon.

Sweet and salty, my friends, that’s the name of the game.

These Watermelon & Marinated Tofu “Feta” Skewers are seriously the simplest, easiest little appetizer around. Just get the tofu feta going, let it sit for awhile in the fridge, then take 10 minutes – if that – to assemble. It’s also fun to add a few little bits of mint for color and a bit of extra flavor, though entirely optional.

How do I feel about this appetizer? In the confusing-out-of-context words of Joan Jett: “Yooowwwwwww!”

(more…)

The post Watermelon & Marinated Tofu “Feta” Skewers appeared first on Kitchen Treaty.

It’s the perfect comforting, hearty dinner for any time of year, but we especially love it in the winter months. This black bean soup is the epitome of comfort in a bowl!

It’s one of those accidentally-vegan recipes – one that everyone will love, regardless of its meatless, dairy-less status. Perfect for feeding mixed-diet folks.

One of the things I like best about this recipe is that it makes a pretty large amount. I like to freeze half of it for an easy meal down the road. Just let it cool completely, ladle into a gallon-size freezer bag, label, and freeze flat. Voila! Instant future dinner.

Make this black bean soup it by cooking dried black beans from scratch, or use canned – either works!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Vegetarian Black Bean Soup

Creamy black beans pureed with cumin, jalapeno, and lime … yum. This super-easy soup is so simple to put together, you’ll want it in your weeknight dinner rotation forevermore.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 252kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion diced
• 1 teaspoon dried oregano
• 6 large cloves garlic minced) (about 2 tablespoons
• 1 tablespoon ground cumin
• 1 jalapeno pepper seeded and minced
• 4 (15-ounce) cans cooked black beans, undrained
• 1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons fresh lime juice about 1 juicy lime

Optional toppings:

• Fresh-sliced jalapeno
• Fresh cilantro
• Chopped scallions
• Chopped avocado
• Diced tomatoes
• Cheddar cheese or vegan cheese
• Sour cream or vegan sour cream
• Your favorite hot sauce

Instructions

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
• Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
• Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with optional toppings.

Notes

Serving suggestions:

Serve with quinoa or cilantro rice (both have been suggested by readers and sound delicious!)

Adapted from Bon Appetit

Nutrition

Calories: 252kcal | Carbohydrates: 44g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 1117mg | Potassium: 697mg | Fiber: 16g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 5mg

The post Black Bean Soup appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love This Fresh Tomato Pizza Sauce
• Ingredients
• How to Make Fresh Tomato Pizza Sauce
• Can I Freeze This Pizza Sauce?
• Other Ways to Amp Up Pizza Night

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Why You’ll Love This Fresh Tomato Pizza Sauce

This easy pizza sauce recipe is the way to go if you have 1) limited time, 2) limited patience, 3) a hangry family, 4) fresh-from-the-garden tomatoes coming out of your ears, and 5) lots more tomatoes on your windowsill that’ll also be ripe in mere days. The pressure!

That’s five good reasons for 5-Minute No-Cook Fresh Tomato Pizza Sauce. Here’s a sixth: It’s delicious!

With just a handful of ingredients and a whir (or stir), you’ll have fresh homemade pizza sauce on hand. To make it super easy and super fast, a high-powered blender is your best bet. I use my beloved Vitamix. However! If you have a smaller blender or even no blender at all, this pizza sauce is still possible, so stick with me.

Ingredients

This pizza sauce from fresh tomatoes has a short list of ingredients, letting the tomatoes shine through.

• Fresh tomatoes – peel on, seeds in is fine. No need to bother removing either.
• Tomato paste – adds some concentrated, savory tomato flavor.
• Oregano – Fresh or dried; either are great.
• Sugar or honey – Just a little. You can leave this out if you prefer, but I find that with the acidity of the fresh tomatoes plus the tomato paste, a bit of sweetener really helps to mellow out the acidity.
• Garlic
• Olive oil – Adds wonderful flavor and adds a little body to your fresh tomato pizza sauce.
• Salt & pepper – To enhance all of the flavors; adjust to your liking.
• Optional: Fresh basil & crushed red pepper flakes – Some fresh basil if you have any and a pinch of crushed red pepper flakes if you like your sauce to have a little heat, but they’re both totally optional.

How to Make Fresh Tomato Pizza Sauce

All you do is throw your ingredients into the pitcher of the blender and puree. Or, if you don’t have a blender, it’s still totally doable – just mince the garlic and chop your tomatoes as fine as you like and then mix in a bowl.

Can I Freeze This Pizza Sauce?

Yes, it freezes very well! Just place it in a freezer bag or zipper container and place it in the freezer. It will keep for up to three months. To thaw, just place it in the fridge for a few hours or overnight, then make your pizzas with it!

You’ll never believe how easy it is to make a fresh tomato pizza sauce that rivals your favorite pizza place. Yes, I still love our low-and-slow cooked pizza sauce recipe, but this new option is kind of a pizza night game-changer for us.

Other Ways to Amp Up Pizza Night

Use this sauce recipe with any of these other homemade pizza ideas!

• If you’re grilling your pizza crust, be sure to try this homemade pizza crust recipe!
• For bite-size pizzas, try your tomato sauce on these pizza pinwheels.
• Try this One-Hour Rosemary Beer Pizza Dough from The Beeroness (so good!)
• Or how about smothering some on this low-carb, gluten-free Zucchini Pizza Crust from Recipe Girl?!
• Bored with plain ol’ pizza? (Is that possible?) How about some pizza nachos or pizza quesadillas?! ::
• For even faster homemade pizzas, how about these super-quick veggie pita pizzas from A Couple Cooks?

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Homemade Fresh Tomato Pizza Sauce

Just 5 minutes to homemade fresh tomato pizza sauce! You’ll be blown away by how easy (and tasty!) it is.

Keyword fresh tomato pizza sauce, no cook pizza sauce, pizza sauce from fresh tomatoes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 61kcal

Author Kare

Equipment

• Blender

Ingredients

• 1 pound fresh tomatoes 3-4 medium, quartered
• 6 ounces tomato paste 1 small can
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon honey or granulated sugar
• 2 medium cloves garlic minced
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 2-3 tablespoons chopped fresh basil optional
• Pinch crushed red pepper flakes optional

Instructions

• Add all ingredients to the pitcher of a blender. Blend until completely pureed. Add additional salt and pepper to taste (I usually go with a full teaspoon salt). Spread on pizza crust; add toppings and bake as desired.
• If you don’t have a blender, chop the fresh tomatoes and finely mince the garlic, then add them along with the other ingredients to a bowl. Stir until combined, taste, and add additional salt and pepper if desired.
• Keeps refrigerated in an airtight container for 2-3 days.

Nutrition

Serving: 1g | Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 679IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg

The post Pizza Sauce from Fresh Tomatoes (5 Minute Recipe) appeared first on Kitchen Treaty.

This homemade pizza sauce takes an hour and a half to make, but most of that is simmer-time on the stove. All of that simmer time results in an incredibly rich, hearty, flavor-bomb of the very best pizza sauce ever. SO GOOD.

(If you’re short on time, I have a pizza sauce recipe for that, too! Check out my 5-Minute No-Cook Pizza Sauce recipe. That one is delicious too!)

What Makes this Pizza Sauce the Best Pizza Sauce?

In my opinion, a great classic pizza sauce has a pronounced tomato flavor (with a pinch of sugar to both highlight tomatoes’ sweetness and also balance the acidity), a good amount of garlic, a nice hit of earthy oregano, a slight bit of heat, and, well, not much else. Simple is better.

The key to the recipe, other than the simple list of meaningful ingredients, is the time it takes to simmer uncovered. It cooks for an hour and a half, allowing the flavors to mellow and meld and the sauce to thicken to the perfect consistency.

Best Pizza Sauce Ingredients

This homemade pizza sauce recipe, slightly adapted from Sunset magazine, calls for:

• Fresh or diced tomatoes – fresh can be better, but diced are still absolutely terrific (and how I make it the majority of the time). Just start with good tomatoes and your sauce will be all the better for it. (And, of course, canned whole tomatoes will work too).
• Garlic
• Olive oil
• Oregano – a must in pizza sauce!
• Sugar (or honey or agave) – sounds weird, but a small amount helps neutralize the acidity of the tomatoes
• Crushed red pepper flakes for a bit of heat (adjust to your preferences!)
• Salt & pepper

How to Make It

To make it, simply cook the garlic and oregano in the olive oil (mmmm, makes the house smell so good), then add the tomatoes, sugar, crushed red peppers, salt and pepper. Then – and this is the key to the best pizza sauce – cook it loooow and slooooow. Really let that pizza sauce become who it was meant to be.

I like to make a double batch and freeze individual portions for future Friday pizza nights, when we make our individual homemade pizzas and enjoy a movie while we wind down for the week.

You’re going to want to make this one again and again. Because an amazing “pizza” isn’t just about the crust – it’s about an incredible pizza sauce, too.

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The Best Pizza Sauce Recipe Ever

This easy classic homemade pizza sauce simmers for a good long time to allow the tomatoes, garlic, and oregano to mingle and meld. Freeze the leftovers so you have pizza sauce at hand whenever you have a hankering for good homemade pizza.

Course Main Course

Cuisine American

Keyword pizza

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4

Calories 75kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced garlic about two or three large cloves
• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano if using fresh, add at the end of the cooking time
• 2 (14.5 ounce) cans diced tomatoes (undrained) or 2 pounds diced fresh tomatoes
• 1 teaspoon granulated sugar can substitute honey or agave nectar
• 1/2 teaspoon red pepper flakes this makes for a lot of heat, which we love, but I recommend you start out with 1/4 teaspoon or even just a generous pinch if you're unsure
• 1/2 teaspoon kosher salt
• Black pepper to taste

Instructions

• In a medium saucepan over low heat, warm the olive oil.
• Add the garlic and cook, stirring, for about a minute. If you’re using dried oregano, add that along with the garlic. If you’re using fresh, add it to the sauce at the end of the cooking time.
• Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper.
• Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.
• Gently simmer uncovered for 90 minutes, stirring occasionally.
• Stir in fresh oregano, if using that instead of dried.
• Allow the sauce to cool to a safe temperature and then, using an immersion blender or working in batches with a blender, puree sauce.
• Assemble pizza using your delicious homemade sauce, or refrigerate until ready to use. Keeps well in the fridge for about 4 days. I love to freeze this sauce in individual-pizza portions, too.

Notes

Refined-sugar-free option

Replace the granulated sugar with honey (if not vegan) or agave syrup. Try not to leave this little bit of sweetener out entirely, though. It really helps cut the acidity of the tomatoes.

Kid-friendly option

Making this sauce for kids? Consider leaving out the red pepper flakes, or only adding a small pinch. I like to make two separate batches – one with more heat for the adults, and no heat for the kiddos. If you end up with leftover sauce, try freezing it for easy homemade pizza-makin’ later on.

Nutrition

Calories: 75kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 386mg | Fiber: 2g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 2mg

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