I really, really hope you’ve tried the pizza dough recipe I shared in a recent post. If not, do check it out here, because it is absolutely brilliant. When I first tried that recipe, I discovered that there was only one tomato in the fridge. Not to be deterred, I used pesto as my pizza sauce and it ended up being undeniably delectable.
However, I was determined to make pizza with a rich tomato sauce the next time round. I found myself in possession of a decent number of tomatoes recently, and so here we are.
This recipe is from my good friend and fellow quiz nerd Sean. We were once having a conversation about pizza dough recipes, when I sheepishly admitted my deep-rooted fear of yeast to him. He then proceeded to give me his pizza dough and pizza sauce recipes. While I am yet to muster up the courage to give the yeast dough a go, the pizza sauce recipe is *chef’s kiss*. Thank you for allowing me to share your recipe on this blog!
This recipe made enough sauce for two 9” pizzas, and left me enough to quickly whip up some pasta for dinner. I would share that recipe too – but it was a random mix of ingredients I put together. It still turned out amazing. The day I put that recipe together properly and perfect it, I shall share here. For now, here’s the sauce recipe!
PIZZA SAUCE
Serves: 2-3
Ingredients:
Tomatoes – 5-6
Olive Oil – 3-4 tbsp
Garlic – 3 cloves, finely diced
Onion – 2, finely diced
Tomato Ketchup – 2-3 tbsp
Oregano* – 2 tsp, dried
Chilli Powder – 2 tsp
Black Pepper – 1 tsp, ground
Sugar – 2 tsp
Salt – to taste
Method:
Blanche the tomatoes and peel them: Remove the eye of the tomatoes, and make a cross-shaped slit on the other end. Put them in boiling water for 3-5 minutes, until you can see the skin start to peel off. Remove from the heat, drain and place in cold water until completely cool.
Once cool, peel the skin off, chop up roughly and blend to form a coarse purée.
In another pan, add the olive oil over medium heat. Add in the onion and garlic and sauté till the onion is translucent – be careful with the garlic and don’t let it burn.
Add the tomato purée, stir and let it simmer for about 2 minutes.
Stir once more, and then add in the red chilli powder, pepper, salt, sugar and oregano. Let it cook for about 15 minutes on medium-high heat, stirring occasionally.
Add the tomato ketchup, mix well and cook for 3-5 minutes more, until the sauce reduces to your desired consistency. Spread onto pizza dough and bake!
Enjoy!
*Notes:
Fresh oregano works well too, if you want you could use an Italian seasoning or any other dried/fresh herbs.
Apart from the chilli powder, feel free to experiment and add any other spices you’d like. Have fun with this recipe!
When it comes to pizza sauce, less is more. Don’t weigh your dough down with sauce, and balance out all the other toppings out as well.
This post took me a while to write: writer’s block – ew. When I was complaining about how I didn’t know what to write about pizza sauce to a friend, he told me that the fix was simple – I just had to write “It’s a me, Mario!”
Thanks, friend! And, of course, thank you for reading and following along! If you try this recipe, do share photos and tag @mosmusingsblog.
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