KEZZA'S CHUNKY PIZZA SAUCE

Kezza's Chunky Pizza Sauce image

My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year.

Provided by LilKiwiChicken

Categories Sauces

Time 1h10m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
3 garlic cloves, finely chopped
1 large onion, finely chopped
1 tablespoon dried oregano
3 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
2 (400 g) cans plum tomatoes, roughly chopped (or, 10 x large plum tomatoes, x's cut into the skin, then plunged into boiling water for 2 minutes,)
4 tablespoons tomato paste
freshly ground salt & pepper

Steps:

Heat the olive oil in a medium saucepan, on medium heat.
Saute the onions and garlic until translucent, but do not allow to burn or brown.
Add the herbs and saute for 1 minute.
Add the tomatoes and tomato paste (and salt & pepper to taste) and simmer for 60 minutes on low heat (I use 2/6) until reduced to a thick sauce. I taste this every 10 minutes and sometimes add pepper if required.
Cool, and use on your favourite pizza bases. Can be used on 4 x medium bases (if you like a lot of sauce), or 6 bases if you like a thinner covering. You can also puree this with a Bamix if chunky sauce isn't your thing (plus, it goes further if you puree it).

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