Spicy tomato sauce for pizzas (TM)

This sauce is excellent for pizzas, but can also be used with pasta. TM31 users may need to reduce the ingredient quantity, although temperatures are for TM31s

Ingredients

• Garlic to taste, separated into cloves and roots removed
• 3 red onions, peeled and quartered
• 1-2 Scotch bonnet chillies
• 40g butter
• 70g olive oil
• 2 teaspoons sugar
• ½-1 teaspoon salt
• 270g red wine
• 30g sherry vinegar or Balsamic vinegar
• 3 tablespoon tomato purée
• 1.2kg tomatoes, roughly chopped (cherry tomatoes can be left whole) - tinned tomatoes are fine and particularly good if you can get San Marzano
• 2 tablespoons dried oregano
• 60g Parmesan cheese, cut into 2-3 chunks
• Salt and freshly ground black pepper to taste

Method

1. Add the garlic 5 secs / Speed 4 / Reverse blade. Remove skin from bowl.
2. Add the onions, chilli(es), butter and olive oil 4 seconds / Speed 5 and push down the inside of the bowl.
3. Add the sugar and the salt 25 minutes / Temp Varoma / Speed 2 / MC Off
4. Scrape down bowl and continue for a further 10 minutes, but using Speed 2½- 3
5. Add the wine and sherry vinegar 10 minutes / Temp Varoma / Speed 2½ / MC Off - place the internal basket on top of the lid to prevent splashing
6. Add the tomato purée, tomatoes and oregano 35 minutes / 100° / Speed 1½ - again, place the internal basket on top of the lid
7. Note for TM5 users: 10 minutes / Temp 105°, then 25 minutes / 98°
8. Add the cheese 30 seconds / Speed 10
9. Season, then 15 minutes / 100° / Speed 2 / MC Off
10. Allow to cool before refrigerating.

Recipe source

• Adapted for Thermomix from Jerry's recipe for pizza sauce

Chef's notes

This makes a large quantity of sauce and can be frozen

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