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.