Pizza Sauce
Pasta and Pizza • European
Description
Yield — 300 ml, enough for 3–4 large pizzas. If you plan to make it in advance, you should boil the sauce again and then transfer it to a clean glass container with a lid. Store for no longer than 48 hours in the refrigerator.
Ingredients
- Tomato Paste 3 tablespoons
- Onion 1 piece
- Garlic 2 cloves
- Bell pepper 1 piece
- Olive Oil 2 tablespoons
- Sugar 1 teaspoon
- Salt ½ teaspoon
- Ground Black Pepper to taste
- Dried Basil ½ teaspoon
- Water 0 fl oz
- Ground chili pepper a pinch
- Dried Oregano ½ teaspoon
Step-by-Step Guide
Step 1
Peel the medium-sized onion and chop it into cubes. Crush the garlic clove with the flat side of a knife and chop it roughly. Heat the oil in a pan, sauté the onion and garlic until they become translucent. Do not let them turn golden, otherwise, they will taste bitter.
Step 2
Remove the internal partitions and seeds from the sweet bell pepper (preferably red) and chop it into cubes — the size doesn't matter much, as all the vegetables will be blended later. Add the bell pepper to the pan and sauté for another 1–2 minutes until soft.
Step 3
Add the concentrated tomato paste, sugar, salt, and all the spices. Choose a high-quality paste, 100% natural, without starch. It should not be unnaturally bright red or, conversely, brown and burnt. The higher the quality of the paste, the tastier the sauce will be. Fresh or dried basil and oregano can be used, or you can use a ready-made mix of Italian dried herbs.
Step 4
Stir and heat everything together for literally a minute to enhance the aroma of the spices. Then pour in a little water to dilute the paste to the desired consistency. Reduce the heat and simmer for 7–8 minutes until the vegetables are soft. During cooking, the sauce should be stirred frequently, as the tomato paste tends to stick to the bottom. If you want the color to be even more vibrant, add a little ground sweet paprika.
Step 5
Using an immersion blender, blend the vegetable mixture until smooth. You can leave small bits of bell pepper.
Step 6
The result will be a rich pizza sauce made from tomato paste, with a beautiful bright red color and the aroma of Italian herbs and bell pepper. Let it cool, and then it can be spread on the crust.
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