Pizza sauce
Use this quick and easy, no-cook pizza sauce as a basic topping for your homemade pizza. Add mozzarella or other cheese, sliced mushrooms or peppers, olives, salami – whatever you like. And while the pizzas are in the oven, treat yourself to a cheeky tomato juice cocktail.
Ingredients
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried oregano, or dried mixed herbs
- generous pinch sugar (any kind)
- salt and freshly ground black pepper
Method
Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips).
Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Spread onto pizza dough, add your favourite toppings and bake.
Recipe Tips
Freeze any leftover sauce for up to 3 months in small plastic containers or ice cube trays – silicone ice cube trays work best. Thaw in a small saucepan or the microwave, stirring regularly.
Instead of chopped tomatoes you can use a tin of whole plum tomatoes. Drain through a sieve then tip into a bowl. Using a table knife, chop roughly in the bowl before stirring in the remaining ingredients.
Freeze the reserved tomato juice in ice cube trays; use from frozen to add to pasta sauces and soups.
Alternatively, use the reserved tomato juice to make a quick Bloody Mary: mix the juice with vodka, Worcestershire sauce and a little chilli sauce. Leave out the vodka for a Virgin Mary cocktail.
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