What's a pizza without pizza sauce. To me, pizza sauce should be all about the tomatoes. It doesn't need to be fussy and over flavoured. Provided you cook them for a long time so they are reduced, you don't need a lot of other ingredients. The only word of warning I could give is that they can spit a bit when cooking. You can use this sauce either for your pizza bases, or to dip your garlic bread into!
Hands-on Time 10 minutes
Cooking Time 60 minutes
2 Garlic cloves
1 tbsp Olive oil
¼ tsp Fine salt
2 tsp Oregano, dried
Knife or micro-grater
Medium saucepan with a lid
Peel and either slice or grate the garlic cloves. I prefer to slice on this occasion.
Add the oil to a saucepan and place over a medium-low heat. Allow to warm up before adding the garlic.
Stir occasionally until the garlic is a light golden (not brown) colour.
Add the tomato, salt, and oregano and stir.
Turn up the heat to high and leave the tomato until it comes to a bubble.
Before it starts sputtering, give a stir, cover and reduce the heat to its lowest setting.
Leave to bubble for 60 minutes.
Stir halfway through, although I’ll warn you now, it will spit everywhere so be bold, be brave, and be brief!