Here is how to make the easiest tomato sauce ever. This recipe, like the pizza dough recipe, comes form my book Savour (New Holland Publishers). As a bonus this sauce can be used for pasta and a variety or other dishes, its doses can be easily halved or doubled and, if you try it once, you will be hooked!
2 x 400 g / 14 oz cans Italian peeled tomatoes
2 garlic cloves
2 tbsp olive oil
a few fresh basil leaves
salt to taste.
Dose for 6 flat pizze or one very large deep base pizza slab.
Place the content of the two Italian peeled tomato cans into a blender. Add two cloves of garlic, peeled, and blend until smooth. Put the “juice” into a large frying pan, and some water from rinsing the cans (optional). Bring to boil and then simmer, stirring from time to time, for at least 30 minutes, or until the sauce is so thick that when you stir it with a wooden spoon you can see the bottom of the pan. At this point as the salt to taste, the olive oil and the fresh leaves of basil. Cover and keep aside until needed.