The canned “pumpkin” you find in the grocery store is actually made from butternut squash. Homemade pumpkin puree is sweeter, has less moisture, and tastes both different and better, so works better in this Spiced Pumpkin Butter recipe. Bonus: You can also use this butter as the basis for a pumpkin pie. Simply mix 2 cups of it in a large bowl with 2 eggs, 1 yolk from a third egg, 1½ cups heavy cream, and ½ teaspoon lemon zest. Place the mixture into an unbaked pie shell, then back at 350 degrees for 40 to 50 minutes.
- 28 oz. can whole San Marzano stewed tomatoes, in the juice (or 8 fresh Roma tomatoes)
- 4 cloves garlic, minced
- 4 Tbsp. minced fresh oregano leaves
- 1/2 stick salted butter
- Fresh cracked black pepper to taste
- Place tomatoes in a large mixing bowl. Using your hands, squeeze them so that they are crushed into large chunks. The larger chunks will give this sauce a wonderful rustic quality.
- Using a medium-size sauté or sauce pan, sauté the garlic in butter then add the tomatoes, oregano and pepper.
- Cook on medium heat for 12 to 15 minutes, stirring occasionally, until the sauce is still chunky and thick, but reduced in volume.
- This sauce is a great topping for pizza, but also makes a great accompaniment to pasta, or used as a dipping sauce for bread sticks.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.