This deep red sauce has a powerful flavour, and is super spicy.
Try this intense tomato sauce
This deep red sauce has a powerful flavour, and is super spicy to booth.
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Remember to spread it thinly for use.
This will make more than you need for the quantity of pizza dough given, but leftover sauce keeps for a week in the fridge or three months in the freezer.
It's great added to casseroles, for baking fish (add a squeeze of lemon juice) or, with fresh basil ripped in, used as a pasta sauce.
Use good quality tomatoes – cheap ones are watery and can add a metallic taste.
Ingredients
1½oz/40g Demerara sugar
5 tbsp/75ml red wine vinegar
1 tbsp olive oil
1 large onion, finely chopped
2 fat cloves garlic, finely chopped
3 tins plum tomatoes
11oz/300g tomato purée
5 tbsp/75ml red wine
Small handful fresh oregano
Method
- Put the sugar and vinegar in a small pan and heat to dissolve the sugar. Bring to the boil and bubble until reduced by half into a syrupy liquid known as a "gastric".
- Heat the oil in a large pan and add the onion and garlic. Cook very gently for 10 minutes until the onion is soft but not coloured.
- Add the tomatoes, tomato purée, red wine, oregano, and a good grinding of black pepper. Simmer gently for about an hour, stirring occasionally.
- Stir in half the gastric, taste and add more if it needs it.
- Simmer for another half an hour or so, then purée with a hand-held blender, or in a liquidiser, until really smooth. Taste, add salt and leave to cool.
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