Kezza's Chunky Pizza Sauce |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 3 |
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My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year. Ingredients:
1 1/2 tablespoons olive oil |
3 garlic cloves, finely chopped |
1 large onion, finely chopped |
1 tablespoon dried oregano |
3 tablespoons fresh basil, chopped |
1/2 teaspoon dried thyme |
2 (400 g) cans plum tomatoes, roughly chopped (or, 10 x large plum tomatoes, x's cut into the skin, then plunged into boiling water for 2 minutes,) |
4 tablespoons tomato paste |
freshly ground salt & pepper |
Directions:
1. Heat the olive oil in a medium saucepan, on medium heat.
2. Saute the onions and garlic until translucent, but do not allow to burn or brown.
3. Add the herbs and saute for 1 minute.
4. Add the tomatoes and tomato paste (and salt & pepper to taste) and simmer for 60 minutes on low heat (I use 2/6) until reduced to a thick sauce. I taste this every 10 minutes and sometimes add pepper if required.
5. Cool, and use on your favourite pizza bases. Can be used on 4 x medium bases (if you like a lot of sauce), or 6 bases if you like a thinner covering. You can also puree this with a Bamix if chunky sauce isn't your thing (plus, it goes further if you puree it).
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