Pizza Staples

A good-for-you crust and a rich sauce

When Jen told me that this issue was dedicated to pizza, my mind immediately went to tomatoes. I have an uncle who lives in Ada, Oklahoma who’s been gardening for as far back as my memory will take me, and my first impression of a tomato was made by his fine work. Ever since then, my family has learned to put the tomatoes out right before a meal, lest I do what I’m now known to do: devour them all before the rest of the food even hits the table. I’m only slightly exaggerating here. Thankfully, Oklahoma has some equally fine farmers who grow equally fine tomatoes. And as October approaches, I start hoarding them.