- Preparation and cooking time
- makes 4-6 pizzas
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 fat garlic clove, crushed
- 2 x 400g cans chopped tomatoes
- 3 tbsp tomato purée
- 1 bay leaf
- 2 tbsp dried oregano
- 2 tsp brown sugar
- 1 small bunch basil, finely chopped
- STEP 1
Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.
- STEP 2
Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.