A nicely flavoured pizza sauce with just enough bite to be noticed. I am indebted the author of the recipe at https://littlespicejar.com/homemade-pizza-sauce/ for the base from which this one is derived.
Pizza sauce
A 'from scratch' recipe using wholesome ingredients.
Servings: 2 pizzas
Calories: 75kcal
Cost: $1
Equipment
- Saucepan or hotpot
- Electric skillet
- Food processor or immersion blender
Ingredients
Main ingredients
- 1 lb fresh tomatoes or canned, if fresh not available
- 40 g onion peeled and chopped
- 20 g garlic scapes or 2 cloves
Herbs and spices
- ½ tsp dried oregano
- ¾ tsp dried basil
- ¼ tsp chilli flakes according to taste
- 1 tsp sugar
- ½ tsp salt
Instructions
Optional preparation
- At your option, remove tomato skins using one of the following procedures.
- A. Heat sufficient water in the sauce pan or hot pot to immerse a few tomatoes at a time. Dip each tomato in the boiling water using a fork, tongs, slotted spoon, or other suitable tool just long enough for the skin to scald and begin to peel off. It may help to score the skins with a knife prior to immersing the tomatoes.
- B. Frozen tomatoes are easily peeled by running the tap over them just enough to thaw the skins but not the tomatoes themselves. Use a knife to score each tomato once the skin has thawed and use this as a starting point for peeling.
Main instructions
- Dice the tomatoes, then add the main ingredients to the skillet and bring to a boil, then reduce heat and allow to simmer. Use a spatula to break down the tomatoes further as necessary.
- Once there is a reasonable quantity of hot liquid, add the remaining ingredients, and continue simmering until a half hour or so has passed or until the desired consistency has been obtained.
- Carefully transfer the sauce to the food processor, or alternatively use an immersion blender, and blend to desired consistency.
- Return the blended sauce to the skillet to reduce liquid further if necessary.
Notes
- This recipe makes sufficient sauce for two 12″ pizzas or thereabouts.
- Tomato skins contain a good deal of nutrition, but on the other hand can lend a bitter taste to sauces. Whether to remove them or not prior to making the sauce is a personal choice.
- Frying the onions and/or spices in a bit of olive or similar oil for a few minutes does add a certain flavour, and you’re welcome to do that if you wish. When I fry onions, I generally use water so as to reduce the fat content of the recipe. In this case, that would serve little purpose.
Change log
26 August 2020: First attempt, very successful. Actual ingredients used: 308g tomatoes, 25g onion, 1/4 tsp oregano, 3/8 tsp basil, 1/8 tsp chilli flakes, 12g garlic scapes, 3/4 tsp sugar, 1/4 tsp salt.