At one point of time, making pizzas was a weekly affair at our place. Fridays meant pizzas or lasagnas. Its been sometime since we made pizza at home, which is funny, considering the fact that I have two different varieties of pizza sauces sitting in the fridge.
I have tried using the ready-made pizza sauces available in the market, but I found them too sweet for my taste. So I make them at home. This one of the frequently used recipes for making the sauce.
I usually double this recipe and store it in the fridge.
There is another recipe with ready made puree alone, I will be posting that soon sometime. In the meanwhile, make this at home, spread it over a pizza, bake them and enjoy biting into that hot cheesy bite!
This is my entry for the second day of Blogging Marathon 25, under the theme ‘Cooking from CookBooks’. Check out the page for more recipes and more themes from participating bloggers.
Recipe Source: Nita Mehta’s ‘Pizza and Pasta’ book
Makes: for 3-4 large pizzas
- Tomatoes : 3 big
- Ready made puree : 1/2 cup
- Garlic : 4-5 flakes, crushed
- Oregano : 1 tsp, dried
- Bay leaf : 1
- Vinegar : 1 tsp (optional)
- Salt and pepper
- Olive oil : 2 tsp
- Heat oil in a pan. Add garlic and saute for a minute. Add all the other ingredients except vinegar. Bring to a boil, and simmer for 7-10 minutes stirring now and then. I do this in a pan with lid, else the tomatoes splutter all over.
- Taste and adjust seasonings accordingly. Add vinegar. Boil till the sauce becomes thick enough to spread without being runny. Remove from fire. Store in clean glass bottles once cool.