Easy pizza sauce

Name: Easy pizza sauce
Prep time: 15 min
Cook time: 45 min
Yield: Tops 8 pizzas
Cuisine: Italian recipes
Ingredients: 50ml extra- virgin olive oil; 1 finely chopped large onion; 2 crushed garlic cloves; Large pinch chilli flakes; 2 x 400 g tinned tomatoes; Pinch of sugar; Splash of red wine vinegar; Stalks from a bunch of fresh basil (use the leaves as a pizza topping)

Easy
May 2013

Easy
May 2013

Tops 8 pizzas
Hands-on time 15 minutes, simmering time 45 minutes

Homemade pizza sauce is oh-so much better than the shop-bought stuff. Top pizza dough with this rich tomato and basil sauce for an authentic Italian pizza.

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Nutrition: Per pizza

Calories: 46kcals
Fat: 3.2g (0.4g saturated)
Protein: 1g
Carbohydrates: 3.2g (2.6g sugars)
Fibre: 0.9g
Salt: 0.1g

Nutrition: per serving

Calories: 46kcals
Fat: 3.2g (0.4g saturated)
Protein: 1g
Carbohydrates: 3.2g (2.6g sugars)
Fibre: 0.9g
Salt: 0.1g

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Ingredients

50ml extra- virgin olive oil
1 finely chopped large onion
2 crushed garlic cloves
Large pinch chilli flakes
2 x 400 g tinned tomatoes
Pinch of sugar
Splash of red wine vinegar
Stalks from a bunch of fresh basil (use the leaves as a pizza topping)

50ml extra- virgin olive oil
1 finely chopped large onion
2 crushed garlic cloves
Large pinch chilli flakes
2 x 400 g tinned tomatoes
Pinch of sugar
Splash of red wine vinegar
Stalks from a bunch of fresh basil (use the leaves as a pizza topping)

Method

Heat a saucepan and add the extra-virgin olive oil. Gently fry the onion for 10 minutes, until softened and pale golden.
Add the garlic and chilli flakes, then cook for another 3 minutes.
Add the tomatoes, sugar and a splash of red wine vinegar. Season.
Add the stalks from a bunch of fresh basil (use the leaves as a pizza topping), bring to a very gentle simmer and cook for 45 minutes, stirring now and then.
Taste and adjust the seasoning, then blend until smooth. The sauce will keep in the fridge, covered, for 3-4 days or can be frozen for up to 1 month.

Method

Heat a saucepan and add the extra-virgin olive oil. Gently fry the onion for 10 minutes, until softened and pale golden.
Add the garlic and chilli flakes, then cook for another 3 minutes.
Add the tomatoes, sugar and a splash of red wine vinegar. Season.
Add the stalks from a bunch of fresh basil (use the leaves as a pizza topping), bring to a very gentle simmer and cook for 45 minutes, stirring now and then.
Taste and adjust the seasoning, then blend until smooth. The sauce will keep in the fridge, covered, for 3-4 days or can be frozen for up to 1 month.

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