Tuesday, April 22, 2008

Cooking With Matzo

I over did it on buying matzo for Pesach. And I have to say this years matzo has been the best. It may be the fact it was from Jerusalem. I would highly recommend Yehuda Matzos. As stated, I bought plenty to last through the eight days of Pesach. I got the idea for the following from Aish.com:

I started by making my own tomato sauce. It makes enough for 6 matzo pizzas.

1 can tomato paste
Garlic powder

To the tomato paste, using the can it came in, add two cans of water slowly. Stir each time water is added. When finished, the tomato sauce should have a thicker consistency than spaghetti sauce. Add herbs and spices to taste.

For the first matzo pizzas I made(2), I used the following:

Coarsely chopped onions

Preheat oven to 375. Spread the tomato sauce on the matzos. Next, add the other ingredients. Bake for 15-20 minutes. Eat and enjoy.

The second set I made are my favorite. The following ingredients were used:

1 can spinach, drained
Sharp cheddar cheese, shredded

Place the tomato sauce on the matzos. Next, add the spinach(make sure it is well-drained). Cover with the cheese. Bake at 375.

I'm taking two of the spinach/cheese ones for lunch today. They are good!


Greta Perry said...

Come cook for me over Passover!

shira said...


Sure! Just save up for Kosher Cajun and warm everything up! That's what I did this year. With Pesach starting right after Shabbat, there wasn't enough time to cook. Also, I've been feasting on salami, roasted chicken, chicken in orange sauce and this Shabbat, brisket!!