Make Your Own Italian Seasoning Blend

I made a lovely focaccia on Friday from a recipe that was a little more involved than I usually use but I was blown away by how good it is. I found the recipe for Roasted Garlic and Rosemary Focaccia on the Mediterranean Dish website. My only change was to make it in a cast iron skillet. That made it rise beautifully and came out of the oven full of flavor and so very, very good.

Once I had the focaccia, I wanted to make sandwiches with it. What could be better than a meatball focaccia hero? I’ve got pint jars of sauce that Michelle canned for me from tomatoes from her brother. I just needed to flavor it and that was when I realized I was out of Italian seasoning. I make a fairly traditional version (minus the marjoram which I never have) that mixes up quickly.

Italian Seasoning

1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary

Place all the herbs in a bowl and mix well. Store in an airtight jar.

To make the sauce, I added a tablespoon of the Italian seasoning and two garlic cloves to two cups of tomato sauce and simmered for ten minutes. I added a pinch of salt and it was ready to slather on the focaccia with a couple of meatballs and a slice or two of provolone cheese.

So good!


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