Basic Pizza Sauce
I’ve already posted a recipe for pizza dough, so let’s have a crack at the next element in the equation, the sauce.
This recipe is another reason why tins of tomatoes are one of the absolute bedrock items you should have in your pantry. I’ve always got a steady float of about 1/2 dozen in there. Every shopping trip, I usually just throw in a couple of tins as a matter of course, because I’m guaranteed to use at least that many.
It’s all a bit eether/eyether, but I prefer to buy whole tinned tomatoes. Mainly because, if you’re making a basic tomato sauce for pasta, you get a much sweeter taste if you leave the tomatoes whole while they cook. I figure, it only takes a few seconds to chop up whole tomatoes, but you can’t make chopped tomatoes whole again.
This is also a case where those squeeze tubes of herbs can be useful to keep in the fridge. I don’t always have fresh basil in the garden, being an annual, so it’s handy to have what is pretty much the next best thing on hand.
What do I need?
- 440g tin tomatoes
- dollop of tomato paste
- 2-3 cloves garlic
- Generous pinch of oregano
(either use about 1/4 tsp dried, a good squeeze from a tube, or a few fresh leaves chopped )
- Pepper & salt to tasteOptional
Add a little (1/4 to 1/2 tsp) chopped fresh chili, or a few drops of Tabasco sauce, for a bit of extra piquancy to the sauce.
What do I do?
Chop the tomatoes finely with a knife, or even easier, use a stick mixer to whiz them into a pulp. Stir in the tomato paste for some extra richness.
Crush the garlic and add it to the tomato with the herbs and seasoning, and that’s pretty much it!
This will easily do 3 large pizzas. Keep any extra in the fridge or freezer.
Punch some pizza dough into an oiled pizza tray, spread the sauce on as thick as you like it, then start with the toppings – I’ll post some of my favourite varieties of pizza toppings tomorrow.