Time saver: whip up a fresh-tasting pizza sauce in no time.
I’ve been making a lot of pizza recently, and as a result I’ve been running out of the tomato paste I’d normally use for the pizza sauce. So, to save a trip to the supermarket I figured I’d make my own. It takes a little longer (not too much longer once you know what you’re doing), but tastes great and is definitely worth it.
Pizza Sauce (makes enough for two 12-14″ pizzas)
- 400g tin chopped tomatoes
- 1 Tbsp olive oil
- 1 clove or ½ tsp crushed/finely chopped garlic
- 2 tsp sugar
- ½ tsp oregano
- ½ tsp salt
- (optional) freshly cracked black pepper to taste (crack over sauce once it’s spread on the pizza base)
- (optional) 1 small onion, peeled, cut in half along equator OR 2 celery stalks cut in half lengthwise, chopped into 10cm lengths – these are used to imbue a bit of flavour, but are removed from the sauce before it’s used
- Heat oil in large saucepan, then add garlic and onion/celery if using. Saute briefly, then add tomatoes, sugar, oregano and salt.
- Stir frequently to prevent the sauce from catching, and keeping on a high heat, reduce down to about a quarter of the starting volume.
- Remove saucepand from heat, and then remove onion/celery from sauce and discard.
- The sauce may still have a few bigger chunks of tomato in it – I like these, but you could mash/blend/stick-mix them out.
- Spread 3-4 Tbsp over each pizza base, then season evenly with freshly cracked black pepper.
- If you’re only making one pizza you can freeze the leftover sauce, or keep it in the fridge for a couple of days.