Tuesday, 20 October 2009
Monday, 21 September 2009
Pizza Sauce of the Gods
Originally intended to go with meatballs, and adapted by me for pasta, this makes a world class pizza topping. Cook for about 30 to 35 minutes and finish on top of a blind baked pizza base for 10 minutes. Use 500g tomatoes and there will be enough sauce to completely cover one pizza base generously and two frugally. You don't necessarily have to add cheese or anything else (eg chorizo) to the pizza topped with this sauce (although they will go wonderfully), because it's delicious and classy as is.
Pour a liberal amount of good olive oil into a baking pan.
Slice tomatoes of any size in half and place them in the pan. (Don't bother removing seeds or any of that nonsense.)
(Use, for example, 250g of plum or cherry tomatoes per person.)
Sprinkle them liberally with chopped garlic and fresh basil and thyme. (Lots of all of these. I've used about 10 cloves of garlic to good effect.)
Cook for about 40 minutes in a hot oven.
If you want a smoother sauce, chop the cooked tomatoes, garlic and herbs roughly with scissors so you end with the desired consistency. If you're using smaller tomatoes this isn't necessary. Pour over cooked pizza base or pasta and serve.