1/5 Photos of Kezza's Chunky Pizza Sauce
1 hr 10 mins
1 hr 5 mins
My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year.
My Private Note
Units: US | Metric
- 1 1/2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 1 tablespoon dried oregano
- 3 tablespoons fresh basil, chopped
- 1/2 teaspoon dried thyme
- 2 (400 g) cans plum tomatoes, roughly chopped (or, 10 x large plum tomatoes, x's cut into the skin, then plunged into boiling water for 2 minutes,)
- 4 tablespoons tomato paste
- freshly ground salt & pepper
- 1Heat the olive oil in a medium saucepan, on medium heat.
- 2Saute the onions and garlic until translucent, but do not allow to burn or brown.
- 3Add the herbs and saute for 1 minute.
- 4Add the tomatoes and tomato paste (and salt & pepper to taste) and simmer for 60 minutes on low heat (I use 2/6) until reduced to a thick sauce. I taste this every 10 minutes and sometimes add pepper if required.
- 5Cool, and use on your favourite pizza bases. Can be used on 4 x medium bases (if you like a lot of sauce), or 6 bases if you like a thinner covering. You can also puree this with a Bamix if chunky sauce isn't your thing (plus, it goes further if you puree it).
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Nutritional Facts for Kezza's Chunky Pizza Sauce
Serving Size: 1 (1055 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 232.6
- Calories from Fat 102
- Total Fat 11.3 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 277.4 mg
- Total Carbohydrate 32.1 g
- Dietary Fiber 8.3 g
- Sugars 17.7 g
- Protein 6.1 g