As most thing we do, my pizza sauce is going through a perpetual rebirth. 2011 draws to a close and this is now my favourite. This recipe makes for about 3-5 pizzas, depending on how long you let it simmer and how much you use. Worry not if you make too much, it makes a perfect pasta sauce the next day.
Pizza Sauce version: #6 // Dec 2011
Ingredients
- Clove of garlic, finely chopped
- Tin of plum tomatoes (400 g)
- 30 g tomato pure
- Olive oil
- Chilli flakes
- About 10 basil leaves, chopped
- 1/2 tbsp sugar
- Salt
- Pepper
Method
- Fry the garlic in the oil for a few minutes on medium heat
- Mean while, pour the plum tomatoes in to bowl and properly crush them with your fingers
- Add chilli in with the garlic and then the tomatoes
- Mix well, add tomato pure and mix again
- Add sugar in small increments, tasting each time to make sure it doesn’t go too sweet
- Season
- Throw in your chopped up basil leaves and let it simmer till excess water has evaporated
Preparation time: 1 minute(s)
Cooking time: 10 minutes(s)
Number of servings (yield): 3-5
Sounds good Kristian, similar to what I tend to use at the moment. I’m finding recently that I need to be sure I evaporate off enough water when making the sauce, or I risk moisture soaking through into the base and no-one wants a soggy base!
I’ve actually started blending it ‘a little’ these days but find that it’s then harder to get a nice rich red colour. Tomato pure definitely helps with that and thickness. Maybe I should use a bit more in the future.
Thanks for stopping by, Geoff!