Pizza Sauce


1 min read

    400 gr Diced tomatoes, with juice
    170 gr Tomato paste
    20 gr Extra-virgin olive oil
    10 gr Chopped fresh basil leaves
    3 gr Dried oregano
    5 gr Sugar
    1 tsp Minced garlic
    1 tsp Salt
  1. In a medium bowl, combine the diced tomatoes, juice from the can, tomato paste, olive oil, basil, oregano, sugar, garlic & salt.
  2. Whisk together so the tomatoes become soft and everything is well incorporated.
  3. Taste and add more salt, if desired.
  4. 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.
  5. 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.
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