Pizza Sauce

I usually make double the amount below (I actually get an 800g tin of tomato pureé from the cash & carry!) which is great to portion and freeze for future pizza days or even as a rich pasta sauce. See my recipe for pizza dough here.

Ingredients

Spread the sauce from the centre to ½” (1.25cm) from the edge

• 400g tomato paste or tomato puree
• 1 tin chopped tomatoes
• 1 tbsp oregano
• 1 tbsp basil
• 1 clove garlic, minced
• ½ carrot
• ½ stick of celery
• 1 small onion
• salt & pepper
• 2 tbsp olive oil

Method

1. In a food processor, blend carrot, celery, onion & garlic until almost pureéd
2. Heat olive oil in a saucepan, add blended vegetables and fry over a medium heat for 3 minutes
3. Add tomato puree, mix and then add tinned tomatoes
4. Bring to the boil and reduce to a gentle simmer
5. Mix in oregano & basil and season with salt & pepper
6. Cover and simmer on a very low heat for at least half an hour
7. Allow to cool before spreading on pizza bases

After simmering, the sauce should be smooth & spreadable. If not, mix with a hand blender to achieve the right consistency and add a small bit of water if needed.