Homemade Fresh Tomato Pizza Sauce
Servings: 4 pizzas
Calories: 151kcal
Equipment
- large heavy-based pan with lid
Ingredients
- 1 kg ripe tomatoes chopped
- 3 tbsp extra virgin olive oil
- 4 garlic cloves finely chopped or grated
- 1 tsp chilli flakes
- 1 tsp sea salt
- 1 tsp caster sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp ground black pepper
- 5 g fresh basil leaves optional
Instructions
- Roughly dice the fresh tomatoes, removing any hard cores, place them in a blender and puree until smooth and there are no longer and visible strips of skin.
- Put the olive oil in a large, heavy-based pan over a medium-high heat. Add the garlic and fry for 2 minutes, stirring constantly to stop it from burning. Stir in the teaspoon of chilli flakes.
- Pour in the blended tomatoes and stir. Cover, turn the heat to medium, and cook at a low bubbling simmer for 15 minutes - stirring every now and then.
- Add in the salt, sugar, dried oregano and basil, as well as the freshly ground black pepper. Mix this into the tomatoes and cook uncovered for another 5 minutes until thickened.
- If using, tear up the fresh basil leaves and stir them into the sauce.
- Turn off the heat, taste for seasoning, and allow to cool.
- Stored in a tightly sealed glass jar in the fridge, the pizza sauce will last for up to 2 weeks. Or seal it well and pop it in the freezer.
Notes
- You can of course omit the chilli flakes if you're making this for young children, or alternatively 'turn-up' the heat and add more if that is your preference.
- I like to stir in some fresh torn up basil at the end, but this is optional.
Nutrition
Calories: 151kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 603mg | Potassium: 638mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2310IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 1mg