This pizza sauce is a recipe that is a result of Paulie and I’s pizza challenge. We first made a pizza sauce using passata and once we tried it, we thought it was very sweet, salty and rather claggy. So we decided to have a go at making our own with fresh tomatoes. This recipe is a must, the difference is so unbelievable, it is light and fresh with no added sugar and a tiny amount of salt, we both really preferred the flavour and freshness of the tomatoes. Once you try this you will realise how sweet passata as a pizza base is. It also freezes down really well and I love the hot water and cross tip for peeling off tomato skins, I learn something from Paulie every day!
Ingredients (covers 2 large pizza’s)
- Two Punnets (around 10- 12) medium ripe tomatoes
- 4 garlic cloves, finely chopped
- Good handful of basil leaves chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 – 2 tsp dried herbs, optional (we used herb de provence)
- 1 – 3 tsp tomato puree, (only if needed)
- First you need to remove the skins of the tomatoes, boil water in kettle and place a cross on the bottom of each tomato before placing in a bowl. Pour over the boiling water and leave for 3 minutes. Once the tomatoes can be handled peel off all the skin’s starting at the edge of the cross.
- In a food processor, blitz the tomatoes until they form a sauce consistency but also keep some texture and chunks.
- Heat olive oil in a pan and cook the sliced garlic for minute, making sure it doesn’t brown by stirring. Add the blitzed tomato puree and cook for 10 minutes on a medium flame the tomato juice reduces down slightly.
- Add in the fresh chopped basil, dried herbs (if using) and salt. At this point taste, if you feel the sauce needs more depth add in the tomato puree a tsp at a time tasting as you go until required flavour has been reached.