Tomato sauce recipe for flatbread

This recipe comes from Ithaca Farmer’s Market fan Ashley Smith. She shops locally and documents her healthy creations on Instagram at @dynamic_duo_nutrition. Enjoy her pizza sauce recipe below!

1lb cherry tomatoes 
4 cloves chopped garlic 
1/4 chopped yellow onion 
Season sauce with: garlic powder a SMALL pinch of cinnamon, Italian seasoning (or fresh basil from the market!) red pepper flakes, pepper and pink Himalayan salt.
Splash of real white wine (not cooking wine)
Small shake of Parmesan cheese

In a medium saucepan, heat the garlic and onion with oil (I used avocado oil) for 4 minutes until soft and fragrant. Be careful not to burn the garlic! Put cherry tomatoes in sauce pan and turn up heat. When the tomatoes start to crack and burst open releasing liquid, begin putting your seasonings in. Help them along with your stirring spoon if some aren’t breaking. After seasoning, let cook on medium heat for 12 minutes. Put a splash of white wine in and turn up the heat to burn off the alcohol for 6 minutes. Add a shake of Parmesan cheese and stir on medium heat and let cook for 4 more minutes. 

This sauce can be used on pizza, flat breads, or even in a unique pasta dish! I used flatbread that is hand rolled and baked in the oven with fresh mozzarella, prosciutto, red onion, more whole, blistered cherry tomatoes and finished (after the oven) with a homemade traditional basil pesto. Enjoy!

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