When we decided to make homemade pizza last night I had to mix up a new batch of Italian Seasoning. Then I realized I hadn’t shared my recipe yet! We go through the stuff like crazy (it’s my daughter’s favorite ethnic food category). It’s so easy to throw in a red sauce for spaghetti or lasagna. I often bump it up by adding additional herbs or spices, depending on what I am making…but it’s really quite fine on it’s own.
Of course, I took the above picture before I mixed it up…but I just thought it was so pretty with the ingredients layered 🙂
The amount you see above is a double recipe (about a cup)…but I often make a triple or quadruple batch while I’m at it, store it in a mason jar, and refill my spice jar from that. I will soon be buying some of our favorite herbs and spices in bulk, which will make it even more economical.
I know I can buy Italian Seasoning blends in the spice aisle, but this way I don’t have to worry about a manufacturer suddenly changing their recipe and throwing in an ingredient I’m allergic to (onion or garlic). This “formula” is the one we like the best. You can adjust it to fit your preferences. It’s a good Italian “base”. I throw in a little extra basil if I’m making lasagna, add a little allspice and fennel for pizza sauce, etc. Enjoy!
Italian Seasoning Blend
An onion-and-garlic-free seasoning blend perfect for many Italian-inspired dishes!
- 2 tablespoons dried basil
- 2 tablespoons dried oregano (I prefer leaves, ground works too)
- 2 tablespoons dried thyme
- 2 tablespoons dried marjoram
- 1 tablespoon dried rosemary (I crush it with my fingers to make the pieces a little smaller)
- 1 tablespoon dried sage
- Mix all ingredients.
- Store airtight.
- This is my first blog post using a Mac! We now have both…but I’m excited as I transition to the Mac as my primary computer 🙂
- Getting ready to head to the grocery store later. Zucchini & watermelon are on my list. Can you believe I haven’t had either yet this summer? I know, what is wrong with me? It’s downright un-American!