Prep Time: 5 mins
Servings: 4 pizzas
An intense flavour with the signature tang of tomato paste which compliments rich / intense flavoured pizza toppings such as pepperoni, prosciutto or Meat Lovers Supreme. Tastes like Leggos pizza sauce sold at the stores. I use this the most often - personal taste and sheer convenience.
1 cup tomato paste, unsalted
1 tsp salt
2 tsp white sugar
2 tsp olive oil
2 tsp garlic, finely minced (optional)
2 tbsp water
1/2 tsp EACH dried parsley, basil and oregano (optional)
Combine ingredients and mix well. If tomato paste is already salted, reduce to 1/2 tsp of salt only.
A lighter, fresher pizza sauce that uses tomato passata. Ideal for more delicate toppings like margherita, vegetable pizzas and most classic Italian pizzas.
1 cup tomato passata
1 tbsp tomato paste
1 tsp salt
2 tsp sugar
1 tbsp olive oil
Combine ingredients and mix well. Tomato passata is pureed, strained pure tomatoes, sometimes labelled Tomato Puree and is usually available alongside pasta sauces.
A richly flavoured New York-style pizza sauce.
2 tbsp olive oil
1 onion (small), finely chopped
2 cloves garlic grated or finely chopped
800g canned crushed tomatoes
1 tsp dried oregano
3/4 tsp salt
1 tsp sugar
Heat oil in a heavy-based, medium saucepan over medium heat. Add onion and garlic and sautee until onions are soft but not coloured. Add tomatoes, oregano, salt and sugar. Bring to a simmer. Reduce heat to low, and cook, stirring occasionally, until reduced by half (about 1 hour). Stir more frequently towards the end to stop the sauce catching. Leave to cool before using.
Use 1/4 cup of pizza sauce for each pizza (30cm). Place raw pizza crust on a pizza pan (preferably with holes). Spread sauce evenly using the back of a spoon, leaving a 1cm border for the crust.
Cover with toppings of choice (less is more!). Standard pizza - sprinkle with 130g freshly shredded mozzarella cheese, then 1 cup toppings such as sliced pepperoni.
Bake in preheated 275°C oven on top shelf for 10 minutes, rotating at 4 minutes, until cheese has golden specks and crust is crisp.
All three sauces will keep for at least 5 days in the fridge, or freeze in portion sizes for 3 months. Leftover Fresh & Bright and New York sauces make great pasta sauces! Add any ingredients you like or use as-is.