Pizza Sauce

  • 400g diced tomatoes, with juice
  • 170g tomato paste
  • 20g extra-virgin olive oil
  • 10g chopped fresh basil leaves
  • 3g dried oregano
  • 5g sugar
  • 1 tsp minced garlic
  • 1 tsp salt

You will need:


In a medium bowl, combine the diced tomatoes, juice from the can, tomato paste, olive oil, basil, oregano, sugar, garlic & salt


Whisk together so the tomatoes become soft and everything is well incorporated


Taste and add more salt, if desired


Store it in the refrigerator. Stainless steel containers are best as plastic containers can be nicked and marked and aluminum containers leave a slight metallic taste. To avoid spoilage keep it as far away from yeast as possible


Top Tip: Keep the flavour balanced and keep it simple by staying away from too much seasoning in the sauce. An uncooked sauce will actually taste better, giving you that fresh, zippy tomato flavour to counter the milkiness of a good quality Mozzarella