Homemade Pizza Sauce Using Fresh Tomatoes
The house we recently moved into had some well-established tomato vines (by some, I mean I about 13). Tomato season is virtually all year in the area we moved to, which means we've had tomatoes coming out of our ears; I'm not exaggerating, we're in the garden every couple of days picking them.
Having so many tomatoes has meant having to use them, so lately I've been in the kitchen making sauces, chutneys and relishes; today I wanted to share a recipe for pizza sauce I have been loving.
A dash of olive oil
2 - 3 large garlic cloves, minced
1 small red onion, diced
1 Tablespoon of dried herbs, or a handful of fresh herbs (if using fresh add at the end - I used fresh basil and pizza thyme as we had some on hand; you could also use oregano)
1kg of ripe tomatoes, diced
1 Tablespoon of white vinegar
1 teaspoon of paprika
1 teaspoon granulated sugar or honey
Add a little oil to a large saucepan, once heated add the garlic and onion. Cook until onions are translucent. If using dried herbs, add these now.
Add tomatoes, vinegar, paprika, and sugar, bring to a boil.
Reduce heat and allow to simmer uncovered for 90 minutes.
If using fresh herbs, add now.
Allow to cool a little then use either an immersion blender or a heat resistant blender with a vent and blend until smooth (If the sauce is a little watery for your liking after blending return to the pot and cook on a low heat until thickened).
Pour into clean jars.
This should keep in the fridge for about two weeks.