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{{#seo:
|title=Tomato sauce for pizza, Italian recipe
|titlemode=replace
|keywords=#tomatosauceforpizza #slowcooker #garlic #tomatopuree #sherryvinegar #parmesancheese #tomatoes #pizzas #chilipowder #simmer #redwine
|hashtagrev=032020
|description=If you are making your own pizzas, then you'll need this recipe for a spicy topping. Make larger quantities and freeze the remainders for the next
}}


If you are making your own [[pizzas]], then you'll need this recipe for a spicy topping.

We find this recipe so good, I make large batches and freeze in plastic coffee cups and [[vacuum-seal]] for later use. Half a plastic cup is enough for 2 large pizzas.

There is a good basic [[pizza dough|pizza dough recipe here]].

{{recipesummary
|TotalCalories = 305
|PortionCalories = 38
|DatePublished=3rd October 2013
|Author=Chef
|Servings = Servings: 8 - Enough for four large [[pizzas]]
|Difficulty = 2
|ImageComment = Blitzed and reduced
|TotalTime = 1 hour 10 minutes
|PrepTime = 10 minutes
|CookTime = 1 hour
|Image = [[Image:Tomato sauce reduced.jpg|middle|none|alt=Electus]]
}}
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">I use this once a week</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>

<span class="reviewDesc">One of my favourite recipes. We make 6 times this amount at one time and freeze the remains in plastic cups for making pizzas.</span>

<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span>
</tr></td>
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</tr></td>
</table>
{{RecipeIngredients
| 30 ml [[olive oil]]
| 1 [[onion]], peeled and chopped
| 2 [[Garlic|garlic]] cloves, crushed
| ½ teaspoon [[chili pepper]] flakes
| Pinch [[chili powder]]
| 90 ml [[red wine]]
| Dash of [[sherry vinegar]]
| 1 tablespoon [[tomato puree]]
| 1 x 400 g can peeled [[plum tomatoes]], chopped
| Big handful [[basil leaves]], torn
| 2 teaspoons [[dried]] [[oregano]]
| sprig fresh [[thyme leaves]],
| 1 teaspoon [[demerara sugar]]
| 1 tablespoon [[Parmesan cheese]], freshly [[grated]]
| [[Salt]] and [[freshly ground black pepper]] to taste
}}
<gallery widths=250px heights=250px perrow=5>
Image:Tomato sauce for pizza recipe.jpg|Tomato sauce for pizza
Image:Tomato sauce for pizza slow cooker.jpg|Reducing in a [[slow cooker]]
Image:Frozen pizza topping.jpg|Frozen in batches, enough here for 20 large pizzas!
</gallery>
===Method===

{{RecipeMethod
| Heat the [[oil]] in a pan and add the [[Garlic|garlic]], [[chili flakes]], [[chili powder]] and [[onions]] and [[fry]] gently until translucent, about 4 minutes
| Add the [[paprika powder]], [[red wine]] and [[sherry vinegar]] and [[simmer]] to reduce by half
| Add the chopped [[tomatoes]] to the pan with the [[tomato puree]] and bring to the [[boil]]
| Add the remaining [[herbs]], reduce and [[simmer]] for 30 minutes
| Pour the sauce into a [[food processor]] with a blade and blitz to a puree
| ''or'', if you have a [[stick blender]], a few minutes with that will have the same effect, ideal if you're using a [[slow cooker]].
| Return to the pan and add the [[sugar]] and [[Parmesan cheese]] and cook for a further 15 minutes
| Season with [[salt]] and [[pepper]], the final consistency should be a paste not runny. Reduce a little more if required.
| Allow to cool
}}
===Chef's tip===
Recently I made a huge batch of pizza topping with this years' surplus [[tomatoes]] with the intention to [[vacuum pack]] them into single [[pizza]] portions. I used the basic procedure as above, but for the reducing stage, added the sauce to a [[slow cooker]] on high to 12 hours, uncovered (or until the sauce reaches a nice thick consistency). The sauce was then frozen into about half full paper coffee and then [[vacuum packed]]. An absolute success.

If you are making the sauce ahead of the pizzas and it needs further reduction, just remove from the heat and leave to dry out a little, naturally. This works especially well in a large frying pan.

A brilliant, but rather obvious idea that has only come to me recently, is to make double the amount, bag it up and freeze it in one or two pizza portions. Home made pizzas are great, but sometimes it's too much hassle to have to make the sauce as well.

Bottled bolognese type sauce makes a good very pizza topping with very little effort. Freeze the remainder in pizza portion sized bags for the next pizza making session.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Pizza recipes]]
[[Category:Italian recipes]]
[[Category:Dips and sauces]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Baked or roasted]]
[[Category:Favourite recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/tomatosauceforpizza|#tomatosauceforpizza]] [[Special:Search/slowcooker|#slowcooker]] [[Special:Search/garlic|#garlic]] [[Special:Search/tomatopuree|#tomatopuree]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/pizzas|#pizzas]] [[Special:Search/chilipowder|#chilipowder]] [[Special:Search/simmer|#simmer]] [[Special:Search/redwine|#redwine]]
</code>

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