I had some leftover sourdough bread, lots of tomatoes that needed to be eaten, but weren’t good enough for a salad (texture wise) and a huge bunch of basil came in our organic veggie box last night. I didn’t want to do pasta since we ate pasta with sauce last night . . .
I took a serano chile and chopped it up and added it to a hot pan with a little grapeseed oil (I like using grapeseed for cooking because it has a higher smoking point than olive oil). Then I chopped up about 15 roma tomatoes and added them to the hot pan. Season liberally with salt and pepper. Let them cook down for a few minutes, stirring as needed. Whip out my hand blender and give it a few pulses. It breaks down some of the tomato skins while still leaving a chunky sauce. Chop 2 fistfulls of basil and toss in pan.
Meanwhile prep sourdough by rubbing with garlic (slice clove in 1/2, rub cut side across the bread). After all the bread is coated, toss that garlic in the sauce.
Pop bread in the oven at 350 for a few minutes to toast (you could use a toaster, we don’t own one). When the bread is crisp, spoon the thickened sauce onto the bread, top with sliced mozzarella and put back in the oven for 5-7 minutes.
ETA: So with the making the sauce from scratch, it’s not that fast, but it’s something I had to do anyway and then I turned the results into lunch.
Pizza bread! 