Sauce for 8 servings of pasta or 3 x 16″ pizzas.

3 tbsp extra virgin olive oil
2-28 oz cans Italian tomatoes
3 cloves crushed garlic
1/2 tsp basil paste
1 tsp sugar
Chilli pepper to taste

Put olive oil in a large saucepan on medium heat.

Add garlic, basil, sugar and chilli pepper.

Cook until garlic starts to sizzle and becomes transparent.  Do not brown the garlic it will give a burnt taste to the

Add canned tomatoes.

Chop tomatoes with a hand blender or kitchen scissors.

Let sauce cook at medium heat uncovered to reduce.

Cook until desired consistency is attained. Sauce should be thin for pasta and THICK for pizza.

Be patient. Sauce will appear very wet initially but if reduced long enough it will have the consistency of tomato paste.

You can also make a very nice rose sauce for pasta by taking cooled pizza sauce and adding 18% cream before reheating.

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