by Abylene Chalmers
16th February 2023
Condiments & Staples
Fresh Tomato Pizza Sauce

Homemade pizza doesn’t quite feel complete without a rustic tomato sauce to top it with, so I find this is a great recipe to have on hand when the garden is overflowing with fresh juicy tomatoes. It freezes well so you could make a double batch, use half, and portion half of it up to freeze for later in preparation of those spontaneous summertime pizza nights, something we seem to have quite a few of!Â
​
It is worth taking the time to skin the tomatoes as it will help to give the sauce a smooth and silky texture.Â
I like to use Italian oxheart tomatoes as they are usually big and have a rich deep flavour, but feel free to use whatever large tomatoes you have on hand.
Fresh Tomato Pizza Sauce
Makes 1 ½ cupsÂ
​IngredientsÂ
​600 grams large tomatoes Â
1 large clove of garlicÂ
3 tablespoons extra virgin olive oilÂ
2 – 3 sprigs of fresh thymeÂ
Splash of balsamic vinegarÂ
Salt and cracked black pepper to tasteÂ
Method Â
​Fill a pot with enough water to just cover the tomatoes and bring it to the boil.  While the water is heating use a sharp knife to scour the top and the bottom of each tomato with a cross, ensuring you don’t go too deep - just go through the skin.Â
Once the water is boiling, place the tomatoes in and immerse for 30 – 45 seconds, moving them around so that they are fully covered with the water. You should notice the skin beginning to peel off where you have scoured it. Turn off the heat and remove the tomatoes from the pot with a slotted spoon, placing them into a colander to cool.Â
When tomatoes are cool enough to handle gently peel the skin off using a knife. Finely dice and set aside. Liquid will come out as you chop them, just make sure you save that to add to the sauce later.Â
Thinly slice the garlic and place into a cold pan with the olive oil. Put the pan onto a medium heat and allow the garlic to begin to cook, don’t allow it to colour at all as it will taste bitter. You want to just gently flavour the oil with the garlic. As soon as the oil begins to sizzle add the chopped tomatoes and all their liquid, along with the thyme. Bring to the boil and add a generous splash of balsamic vinegar, stirring for a minute or so on a high heat to cook the vinegar off.Â
Simmer for 7 - 8 minutes on medium high, stirring frequently to break up the tomatoes as they cook. Add a little water if you need to prevent sticking - you may not have to depending on how juicy the tomatoes are.Â
When the sauce is thick and silky turn off the heat. Add salt and pepper to taste, and let it cool before using on your pizza.

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