Boil Tomatoes in water with the parsley, for 15 minutes. Remove, Peel (should fall off the tomato,) set aside.
(Click on photo for larger image.)
Sauté onions and garlic in oil until translucent. Add peeled tomatoes and simmer for 15 minutes. Add spices, oil and water. Cover and simmer for 1/2 hour, stirring often.
Sauté onion in oil until translucent. Add zucchini and mix evenly. Add tomato sauce when Zucchini is mixed and then add the water. Simmer for 1/2 hour - 45 minutes or until zucchini is soft.
Thursday, April 28, 2011
Fiddle in the Kitchen
Put the yeast and the sugar in a mixing bowl and mix well. Add the rest of the ingredients to the bowl and knead until you get a sticky doughy ball. Let it sit for 5 minutes. Preheat the oven to 230°C (450°F.) Sift some more flour onto it and mix well. Roll out on a plastic or floured surface until you have a medium sized disk. Flour your hands and lift the dough and stretch it into a circular motion using your fists so it doesn't rip. Place it on a greased pan when stretched enough, and sprinkle with garlic powder and Parmesan cheese. Top as you choose. Brush some oil and garlic powder mixture on the edges of the crust. Bake for 20 minutes, or until edges are golden.
