Pizza sauce
By Esther Clark
Our rich tomato pizza sauce is achieved by cooking it over a low heat until thickened and glossy. It’s easy to make and is perfect for pizza night
-
Prep:5 mins
Cook:50 mins
- Easy
Nutrition per serving
-
kcal 120
-
fat 6g
-
saturates 1g
-
carbs 12g
-
sugars 11g
-
fibre 3g
-
protein 3g
-
salt 0.04g
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 fat garlic clove, crushed
- 2 x 400g cans chopped tomatoes
- 3 tbsp tomato purée
- 1 bay leaf
- 2 tbsp dried oregano
- 2 tsp brown sugar
- 1 small bunch basil, finely chopped
Method
Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.
Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.
