Fresh Tomato Pizza Sauce
An easy homemade pizza sauce recipe using fresh tomatoes. This is a great way to use up some of your summer garden tomato haul and can work with any variety of tomatoes including plum (Roma) tomatoes, heirloom or vine tomatoes. This recipe is made in a small batch, enough to cover 2 pizzas.
Ingredients
- 2 tbsp extra virgin olive oil
- 500 g (1.1 lb) large fresh tomatoes, see notes
- 2 cloves garlic, crushed
- ½ tsp sugar
- ½ tsp red wine vinegar
- ¼ tsp dried oregano
- 3 leaves fresh basil, chopped
- 1 pinch chili flakes, optional
Instructions
- Score the tomatoes: lightly cut an X shape through the skin of each tomato and place in a pan or bowl with boiling water. Let them soak in the boiling water for just a couple of minutes before removing and placing on a chopping board.500 g large fresh tomatoes
- The skins should peel easily away from the X where they were cut. Discard the skins, then slice the tomatoes into halves and remove the seedy membranes and the tough core.
- You should now just be left with the tomato flesh, though it's OK if some rogue seeds are still hanging around. Chop roughly and add to a bowl.
- Heat a couple tablespoons of extra virgin olive oil in your saute pan, then add the garlic. Allow to sizzle on a low heat until soft and fragrant, then add the oregano and chili flakes and allow to cook for just a few seconds.2 tbsp extra virgin olive oil, 2 cloves garlic, 1/4 tsp dried oregano, 1 pinch chili flakes
- Pour in the tomatoes, sugar, vinegar and salt and pepper to taste. Stir through and bring to a gentle simmer. You want them bubbling away just enough to cook and break down, but not so much that they splatter tomato juice everywhere! Use a wooden spoon or even a potato masher to encourage the tomatoes to break apart. Allow to simmer like this for up to 30 minutes.1/2 tsp sugar, 1/2 tsp red wine vinegar
- Once the tomatoes have reduced and the sauce seems thick, give them a taste test and adjust the seasonings as needed. Assess the texture - if you'd like it a little richer, pour in some more olive oil and simmer for another 5 minutes. Once you're happy, add in the fresh basil and mix through until wilted.3 leaves fresh basil
- Spread the sauce over pizza, or store in the fridge for up to a few days until you're ready to use it.
Notes
Quantity of tomatoes is based on using large, fleshy plum tomatoes. If you're using a different type of tomato, something like an heirloom or beefsteak with a higher water content, use a little more. Once peeled and deseeded, you want to have around 400g / 14oz worth of tomato flesh. There is some flexibility here but you can use that as a guide.
Calories: 89kcal, Carbohydrates: 6g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 7mg, Potassium: 304mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1069IU, Vitamin C: 18mg, Calcium: 16mg, Iron: 0.4mg