Homemade Pizza Sauce

DonQui is pleased that he has just about mastered the art of making a good pizza base but what about the toppings? DonQui’s current favourites are tomato sauce, mozzarella cheese, basil, olives, capers and anchovies.

While he will vary these from time to time, the key is the tomato sauce.

 

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DonQui Oaty admires his handiwork

This is how he makes it:

Ingredients for 2 individual pizzas

1 400 g tin of San Marzano tomatoes

a pinch of salt

1 crushed garlic clove (optional)

a bunch of herbs — basil or oregano (optional)

San Marzano tomatoes are a unique southern Italian variety grown on the slopes of Mt Vesuvius near Naples. They are meatier than most other varieties with less seeds and less acidity. They, therefore, make perfect pasta and pizza sauces. Even though tinned, the taste is so sweet and fresh that DonQui prefers not to pre-cook it before putting it on his pizza.

DonQui orders his from Amazon and although more expensive than normal plum tomatoes they are not a hugely extravagant purchase.

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DOP San  Marzano tomatoes

The variety is protected in the EU by the denominazione di origine controllata (DOC). This protection does not extend to some non-EU countries.  In the USA many of the canned tomatoes sold as ‘San Marzano’ (often at very high prices) are nothing like the real thing.

Method

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Gently fry the crushed garlic

If using garlic (he does not always add it), DonQui likes to gently fry it in olive oil until it becomes fragrant but before it colours. This takes down the pungent rawness that can be a bit overpowering in a sauce.

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Drained tomatoes, salt, herbs and garlic in the blender

Drain the tomatoes and put them in a food processor/blender along with the salt and any herbs. If using basil you can use stalks as well as leaves. Add the garlic along with the oil it was cooked in.

 

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The blended mixture

Whizz it all up until it is blended. It does not have to be completely smooth.

If you do not have, or do not want to use, a food processor you can crush the ingredients together with a mortar and pestle.

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Drain the mixture to make it thicker

Tip the mixture into a strainer to drain a little more.   If the sauce is too watery then it may make a thin dough crust a bit soggy.  You could thicken it up with a bit of concentrated tomato purée (tomato paste) but this will alter the taste as the highly processed concentrate can take away from the fresh taste of the San Marzano tomatoes.

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Spread the tomato sauce over the pizza base with the back of a wooden spoon.

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Add your favourite toppings and put in the pre-heated oven at maximum temperature (250º+), ideally on a pizza stone (which radiates the heat). Then bake for  6 minutes or until the cheese is nicely melted and bubbling but before it burns.

Then enjoy!