Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 md Tomatoes, Ripe 1 tb Olive Oil
2 lg Tomatoes, Oil-Packed Basic Pizza Dough ~
Sun-Dried -- finely chopped 1 ts Each Fresh Thyme, Savory,
1 ts Red Pepper -- crushed -Parsley
1/4 ts Sugar -And Basil -- finely
1/2 ts Kosher Salt -minced
1 ts Pepper -- freshly ground

1. Preheat oven to 425 F. 2. Put 16 tomatoes on a baking sheet and
roast them until the skin begins to split, about 15 to 20 mins. Set
aside. When cool, remove the skin, core, and seeds and drain in a
colander for 30 mins. Puree in a food processor or blender until
smooth. 3. Transfer the pureed tomatoes to a nonstick skillet. Add
the sundried tomatoes, red pepper, sugar, salt and pepper. Cover and
simmer over medium-low heat until the mixture thickens, about 20 to
30 mins. 4. Meanwhile, lower the oven temperature to 250 F. Core the
reamining 4 tomatoes and cut them crosswise into twenty-four 1/4-inch
slices. Brush a baking sheet with olive oil, spread the tomato slices
on the sheet, and bake until almost dry, about 2 hours. 5. Raise the
oven temperature to 425 F. Shape the pizza dough as in step 4 of the
Basic Pizza Dough recipe. Spread a thin layer of the tomato sauce on
top. Arrange the tomato slices in a circle on each pizza and sprinkle
the herb mixture over the tomato slices. Bake until the crust turns
golden brown, 15 to 20 mins. Makes 8 individual pizzas.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X

From: Dan Klepach Date: 10-09-95 (22:34) (159)
Fido: Cooking

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