Skip to main content

The Perfect Pizza Sauce

I'm back from the land of shopping malls and hotels; of ski slopes and water worlds in the middle of the desert. It was fun while it lasted (and thanks for all the tips, Bharti!) but I guess I'd pick something with a few more forts, palaces and museums next time.

Before I do any more cooking, here's the pizza sauce I promised you just before I left. I never bought any packaged pizza or pasta sauce after I made this the first time and I've been making the same one for years , so you can guess it has to be super easy. Once you get through with all the chopping, that is.

So on to the chopping board. Cut 6 tomatoes into largish cubes. Peel a small onion and cut into quarters. Peel and smash 3 garlic cloves to bits. Tear a handful of coriander leaves. If you feel like, roughly chop any of these you have in the fridge (but it's truly optional) - 1/2 bell pepper or some celery or the green bits from 2-3 spring onions.

Heat a tsp of olive oil in a pan. Add garlic and onions and stir for a few seconds. Add tomatoes, cilantro and anything else you chopped plus a tsp each of salt and black pepper, a large pinch of dried oregano, 1/2 tbsp vinegar and 1/2 cup water. Bring to a boil, reduce the heat, cover the pan and simmer for 10 minutes. Uncover and let simmer for around half an hour until all the ingredients are very soft. Let cool a bit, then grind to a paste in the blender.

If this is going into a pasta or you like your pizza sauce to be chunky, you are done. For a smoother pizza sauce, pass the blended mixture through a fine seive.

Comments

Bharti said…
You're welcome. made from scratch home made pizza sauce sounds yum.
Sunshinemom said…
No pics!! Welcome back, Simran:)
Alka said…
So u enjoyed the trip haan,and now hurry up and share the pics of Dubai,esp if u chanced upon some gorgeous food there and captured those in ur cam
The sauce sounds simple,i m kinda bored and not satisfied with the regular tomato ketchup as the base sauce,coz it makes the pizza too soggy if used in abundance and so flavorless if used a bit
So thnks for sharing this,would make it and let u know how it turned out
Simran said…
No picture of pizza sauce because it's all over my previous pizza post.

No pictures of Dubai because, well, they only had the global chains. I could barely find any authentic restaurants. The only foodie picture I'd post (if I can find it) is the spice souk. Now THAT was interesting!
notyet100 said…
welcome back ,..:-)
wish u happy holi,..
Srivalli said…
wow..pizza sauce literally takes me to my days when I first started cooking and this is what I started with!!!...great...looks like you enjoyed your trip...:)
Curry Leaf said…
the sauce sounds yum.nice to have you back waiting for the souk pic

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…