Pizza sauce is a must have in everyone’s fridge. I love making pizza sauce at home. It is so easy & quick to make and tastes so fresh and yum! Personally, my husband & I are not fans of bottled pizza sauce because it is too watery with not much flavour. This sauce is thick & rich and trust me, it will add so much flavour to your Pizza night! You can use this sauce for pizzas, flatbreads, sandwiches & so much more, it really is versatile. It stays well in the fridge for 7-10 days.

Happy cooking!

Servings: 1.5- 2 cups of sauce (good for three- four 9 inch pizza pies)

Total time taken: 30 minutes

Ingredients:

• 4 garlic cloves chopped

• 1 cup chopped onion

• 1.5 cups chopped tomato

• 2 tsp ginger paste

• 1/3-1/2 cup tomato puree

• 1 tsp chili flakes

• 1/2 tsp sugar

• 8g Fresh herbs (mixture of any- Basil, Rosemary, Parsley; can replace with dried herbs-check notes)

• 2 tsp salt (as per your taste)

• 1 tsp pepper

• 2 tbsp Olive oil

• 1.5-2 cups water

• 8 g Parmesan cheese (optional)

Directions:

1. In a pan, heat the olive oil on medium-low heat.

2. Add the garlic and cook till it is lightly yellow.

3. Add the chopped onions & stir. Let it cook for about 5 minutes till it is translucent.

4. Add the ginger paste and mix well.

5. Add the chopped tomatoes and cook for 5-7 minutes till it starts to sweat.

6. Add the chilli flakes and mix well. Cook it for 5 minutes till it all comes together and tomato is cooked but has its shape.

7. Add in the tomato puree and cook for about 2 minutes.

8. Add in the salt, pepper & sugar and mix. The mixture should have a nice shine now.

9. Add 1.5 cup of water (can add more water if you like a liquid sauce) and stir.

10. Once it reaches a boil stir in the herbs and parmesan cheese.

11. Cover the pan and let it cook on low heat for 5-10 minutes.

12. Take off the lid when the sauce has a consistency you like.

13. Store in a jar or use immediately.

Notes / Tips

• I like using chopped garlic instead of garlic paste or garlic powder because i feel the flavour and bite it gives is much better.

• Parmesan cheese is optional but the flavour it brings really enhances the sauce.

• If you are using dried herbs do not use 8g as it might make the sauce bitter. A pinch of each herb (max 3) would be enough.

• You can replace tomato paste with tomato puree, however it would be more liquid. If you like a thicker sauce you would need to cook it for longer.

• Cook the tomato well to prevent the raw tomato taste.

• This sauce is not very liquid so it stores well in the fridge. I add water while reheating to get to a more liquid consistency.