This is the first pizza sauce recipe I have ever tried to make and I decided to as I had all the ingredients in the pantry save for the chopped tomatoes, which is never a big expense. I have always wanted to try my hand at sauce recipes and see if they are better than the store bought tomato pastes.
For this, our oregano plant is currently taking over it’s pot and nearby neighbours and so out of fear that I would need to repot my oregano I included some fresh oregano into this recipe, chopped up really fine. I like strong herby flavours with this type of thing, and like to be able to eat a fork-full of spaghetti bolognese or pizza and taste the herbs in the background. Having fresh herbs definitely helps with this, and I really enjoyed the added flavour. If you are going to do this I suggest halving the dried oregano in this recipe.
This recipe would be versatile as a bolognese sauce (and is really similar to the one I make), just maybe add a splash of red wine and some fresh thyme. If you add red wine this would need to be used the same day, or just cooked into your dish one ingredient at a time. Also you could you this for a tomato pasta sauce and add in halved olives and halved cherry tomatoes.
See recipe below as I cannot locate it online –
Tomato Pizza Sauce, 1 Base, 100 Pizzas, pp9
- 1T olive oil
- 1 garlic clove, crushed
- 1 onion, finely chopped
- 400g can chopped tomatoes
- 1T tomato puree
- 1t dried oregano
- salt and pepper
1 Heat the oil in a fry pan, add the garlic and onion and saute for 5-6 minutes, or until softened. Add the remaining ingredients and season to taste with salt and pepper. Simmer for about 10 minutes, or until the mixture is reduced slightly and suitable for spreading.
* Homemade pizza sauce can be stored in a screwtop jar in the refridgerator for up to a week.