Tomato sauce for pizza

Name: Tomato sauce for pizza
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Makes 400g sauce
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 large onion, finely chopped; 1 garlic clove, finely chopped; 400g fresh or canned plum tomatoes, chopped; 2 tbsp tomato purée; 1 bay leaf, crushed; 1 tsp dried oregano

Easy
October 2011

Easy
October 2011

Makes 400g sauce
Takes 5-10 minutes to make, 30 minutes to cook

Making your own pizzas? Then this tomato sauce, from chef Francesco Mazzei, makes the ideal tomato sauce to spoon onto your pizza base.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 68kcals
Fat: 3.1g (0.4g saturated)
Protein: 2.1g
Carbohydrates: 8.6g (6.4g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 68kcals
Fat: 3.1g (0.4g saturated)
Protein: 2.1g
Carbohydrates: 8.6g (6.4g sugar)
Salt: 0.2g

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Ingredients

1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
400g fresh or canned plum tomatoes, chopped
2 tbsp tomato purée
1 bay leaf, crushed
1 tsp dried oregano

1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
400g fresh or canned plum tomatoes, chopped
2 tbsp tomato purée
1 bay leaf, crushed
1 tsp dried oregano

Method

Heat the oil in a large sauté pan over a gentle heat. Add the onion and garlic and cook very gently for about 10 minutes until soft – don’t let them brown. Add the remaining ingredients and season. Stir, then simmer for 20 minutes until you have a thickish sauce. If using fresh tomatoes, you will need to break them up with a spoon.
This keeps well in the fridge, in a sterilised screw-top jar, for up to a week.

Method

Heat the oil in a large sauté pan over a gentle heat. Add the onion and garlic and cook very gently for about 10 minutes until soft – don’t let them brown. Add the remaining ingredients and season. Stir, then simmer for 20 minutes until you have a thickish sauce. If using fresh tomatoes, you will need to break them up with a spoon.
This keeps well in the fridge, in a sterilised screw-top jar, for up to a week.

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