Does anyone have a really good, tasty and easy pizza sauce recipe?

[ohbugrit]

I love the Napolina one but really cannot justify paying all that for what is surely just pureed tomatoes and herbs ... can anyone help?

I do one which is either Marco Pierre White or Giorgio Locatelli (can't remember which): put a can of chopped tomatoes in a glass or china bowl, add one or two cloves of crushed garlic, salt, black pepper, dried oregano and basil, a tsp of sugar and 2 tbsp olive oil. Cover with cling film or a plate and leave at room temperature for at least a couple of hours, preferably an afternoon. This makes more than enough for 4 medium pizzas, but you can always freeze any leftovers.

Yup.

One medium onion, finely chopped
1, 2, 3 cloves of garlic, finely chopped
1 stick of celery, finely chopped
Olive oil
one tin chopped tomatoes
2 fresh tomatoes, peeled and chopped
splash red wine (optional)
splash balsamic vinegar
1/2 tsp sugar
pack of fresh basil, picked and roughly chopped.

Gently sauté the onion, celery and garlic for about 5 minutes until soft, then lob the rest in, apart from 1/2 of the basil. simmer gently for about 15-20 minutes, then stir in the remaining basil. Season to taste.

Sometimes I whizz it roughly with a hand blender when I can be arsed with the washing up

I make a batch every ten days or so, use it for pizzas and also for stirring a spoon through some pasta for an 'I can't be bothered' sort of supper.

You're wonderful -thanks both. I'll be honest and say what I will produce is likely to be an amalgamation of both and then tweaked until I get it right

Another variation is a tin of tomatoes and /or a carton of passata simmered with sliced garlic clove, tsp of sugar (at least), salt, pepper, some basil leaves and stalks and a knob of butter.

Leave to cook til it's a nice thick consistency. The butter adds a lovely richness to the sauce.

one tin of chopped PLUM tomatoes
put toms in saucepan with half the juice
add one tbsp of tomato puree and 1tsp oregano and a dash of olive oil

bring to the boil and then simmer for 10-15 minutes so it reduces

whizz up

voila!

saute 1 onion, chopped.
Towards the end, throw in a handful of kale leaves so that they wilt.

Add the mix to the pizza base with some grated cheddar and bake.

That's it.

The kale will go all dry and salty like fried seaweed.

People make pizza sauce?... I just mix some passata with appropriate herbs, seasoning, a little oil and spread on the raw dough base. All the cooking happens in the oven. Works a treat.

I make mine up as I go along. Onion, garlic, whatever herbs I have to hand tin of chopped tomatoes... then I add carrots and sometimes courgettes for added vegetableness as it's usual for the children! Cook for a bit and shove it through a blender.

I then freeze it in small portion sizes. Cheaper than something in a jar and really just as easy.

I make mine up too, based on tinned toms or passatta, then I make in big batches and cook in the slow cooker all day and freeze to use for pizza/pasta/spag bol/chilli etc.

Two tbsp of olive oil in a small saucepan - place over a hot ring for a couple of minutes
Add three crushed cloves of garlic and two tbsp of tomato puree.
Stir fry for a couple of minutes
Turn the heat to low
Add one tin of chopped tomatoes, sprig of fresh thyme (or half tsp of dried), salt and pepper.
Cover and cook for 45 mins.
Great with pasta too - keeps in the fridge for about four days.

you lot are really overthinking this. a spot of sainsbo's basics passata with olive oil, salt and pepper, and plenty of basil is perfect. it will reduce down as it cooks on the pizza.

Glad it's not just me that does that CharlotteBronteSaurus...

I'm a real cheat. I use a dollop of tomato pesto as pizza base. But then it's cheating x2 as it's a pitta pizza cheat. Half a teasp plenty for one pitta.

Tin of chopped tomatoes.

3 garlic cloves, peeled, whole

Two sloshes of ex v oo

Stick all in deep pan and simmer for 20 mins. Fish out garlic cloves. Puree. Keeps in fridge in container for a week.

I usually use a mix of passata and purée. Fast and easy