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

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind.

Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food.

Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up.



The rules are simple really:

Make any vegetarian or vegan British dish (eggs are allowed in A…