3 tomatoes, sliced
1 medium onion, chopped
3 cloves garlic, minced
1/8 teaspoon salt
2 (14 ounce) cans tomato paste
1 (2 ounce) can tomato paste with juice
2 tablespoons white sugar
1 tablespoon achiote powder
1 1/2 tablespoons dried lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
Preheat oven to 400 degrees F (200 degrees C).
Place tomatoes and onions in a saucepan. Drizzle with olive oil, season with salt and flavor with garlic and salt. Cook over medium heat, stirring occasionally, for about 5 minutes or until tomatoes are tender.
Then slowly cook and stir tomato paste in a small saucepan until it is transparent, about 5 minutes.
Stir tomato paste into vegetable mixture with olive oil, while stirring well. Mix tomato paste with tomato paste with lemon zest, parsley, olive oil, basil and oregano. Stir well. Pour mixture into garbage can.
Bake in preheated oven for 30 minutes. Remove foil and bake until cheese is golden brown and tops of pizzas are golden brown, about 20 minutes. Remove foil and chill in refrigerator.