This is a simple pizza sauce that works great as a pasta sauce too. Using a combination of fresh ripe tomatoes with tomato puree, then simmering slowly for long is the secret to it’s deep flavour.
INGREDIENTS :
½ kg ripe tomatoes chopped roughly
2 tbsp extra virgin olive oil
1 tsp ajwain
1 onion, finely chopped
4 cloves of garlic finely chopped
1 tsp red chili flakes
1 tbsp dried oregano
100 ml tomato puree (store bought)
1 tbsp brown sugar
1 tbsp balsamic vinegar
Salt, to taste
Freshly ground pepper
#BorosilTip - Recipe can be easily doubled when ripe tomatoes are in season. It freezes well too in Borosil containers which are freezer safe. Bring down into the fridge the night before.
METHOD :
Puree the tomatoes in blender jar, beginning with a few, and then gradually adding more.
Heat extra virgin olive oil in heavy bottom saucepan. Add the ajwain, followed by onion and garlic. Sauce few minutes until fragrant.
Add red chilli flakes and oregano, then after a minute, add the pureed tomatoes and tomato puree.
Stir in brown sugar and balsamic vinegar.
Season with salt and freshly ground pepper. Leave to simmer for about 30-45 minutes, stirring often. Taste and adjust seasoning.
Allow to cool, then bottle.
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