I have a couple of tomato-based sauce recipes I use. But this one has become a bit of a go-to recently. Plus it’s quick and easy to do. It makes enough to do two large pizzas and one small. You can also double the recipe for Bolognese sauce, on meatballs or as the meat sauce for lasagne. Even just poured on pasta. Plus it freezes really well too. I’ve included loads of pictures of the various stages so you can see how it looks as you go along. Enjoy!
- 1 medium onion finely diced or minced
- 2 tbs Balsamic vinegar or Worcestershire sauce
- half a cup of red wine
- 1 garlic clove, peeled and pierced
- 1 tbsp brown sugar
- 1 bay leaf
- pinch of pepper
- pinch of salt
- 400g tomatoe pulp
- finely chopped basil (6 large leaves)
- 200ml water or chicken or veg stock
- 1-2 tbsp olive oil for frying
- Warm a large pan or saucepan over medium heat and add the onions sweating down until they begin to change colour like the picture below. It will take about 2 -3 minutes.
- Add the sugar, Worcestershire sauce (or balsamic) and wine, simmering for another 3 minutes until the liquid begins to reduce as in the picture above and the onions are slightly sticky when stirring.
- Add the bay leaf, garlic clove, basil, water or stock, as well as the seasoning and tomatoes pulp. Leave on a gentle simmer for about 15 minutes until the liquid has reduced by about half. Then remove the bay leaf & garlic clove. You can add some more fresh basil at this stage if you wish. However, if you are freezing I would leave it out until you defrost it. I have a picture below of the consistency.
This sauce will do 2 huge pizzas and a smaller 9″ as you can see below!