Every so often a small group of us get together for a pizza night, someone makes dessert, someone buys the toppings and I make the dough and the pizza sauce.
I confess I totally cheat for the dough and Mr Morphy Richards Bread Maker makes it for me. But the pizza sauce is all my own work and although super easy is far better than spreading a bit of tomato puree on a bought pizza base.
1, 400g tin of chopped tomatoes
1 medium onion chopped
1 clove of garlic crushed
1 tbsp tomato puree
1 tsp sugar
Squirt of ketchup
Dash of Worcestershire sauce
Sprinkle of dried basil
Olive oil or a few sprays of lite cooking spray
Chilli flakes (optional)
Heat your oil in a medium sized saucepan and soften your onions and garlic with a little salt to stop them from browning. Once soft, add your other ingredients and simmer for 10 minutes. Seasoning with salt and pepper and your chilli flakes if using.
Using a hand blender blitz until smooth. Leave to cool before spreading on your pizza dough.
You can use other veggies such as peppers and courgettes if you are trying to sneak some extra veg into people (small or large) without them realising.
This mixture makes quite a large amount of pizza sauce – plenty for at least 4 decent sized pizzas depending on how generous you are with it. Any left over can be frozen for use later or used to make a pasta sauce. I like to freeze some in portions just enough for one or two pizzas. I often freeze spare dough too, to save time on our stay at home pizza nights too.