Making your own pizza sauce may seem pointless to you as it can be bought from the shops. But if you are going to the effort of making the dough it is worth making your own sauce too. It makes the pizza taste fresher and you enjoy it more because you’ve made everything in it.
Quick pizza sauce
This will make enough for 8-10 small pizzas.
2 tbs olive oil
2 whole dry chilies (optional)
2 fresh bay leaves (or 3 dried)
1 can (400g) of peeled, whole tomatoes
¼ of the can of tomatoes of water
2 cloves of garlic. Microplaned, minced, or finely diced.
1 tbs oregano
¼ cup red or white wine
1.5 tbs apple cider vinegar
1 tsp of white sugar
salt and freshly ground pepper to taste
Heat olive oil in a medium sauce pan on medium for a minute, or until it shimmers.
Add chillies and bay leaves.
Cook for 30 seconds, add the tomatoes, fill the can a ¼ of the way with water, move it around to get most of the tomato off of the sides, add the to the sauce. Crush up the tomatoes slightly with a wooden spoon.
Add garlic, dried oregano, red wine, vinegar, sugar, salt and pepper.
Cook on medium until a thick sauce. Stir occasionally. About 15-20 minutes.
When finished taste for salt and pepper, add more if necessary.
Take out chillies, and if you like a smooth sauce, then blend with a stick blender. We don’t bother.
The sauce lasts up to 3 weeks in the fridge. So you can totally make this before hand. Leftover sauce is great within a toastie or as a side with eggs.
The morning after the pizza we enjoyed the left ingredients on a pancetta and pineapple open toastie and a margherita open toastie.