Pizza Sauce


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A classic italian recipe. This is a blend of harmonious flavors of ripe tomatoes with onion, peppercorns and oregano. I often make large quantities of this sauce when tomatoes are in season and freeze it in an air-tight container. That way i am always ready to serve pizza in a hurry. You can use this recipe for a pasta sauce. Dilute the sauce using water and add 2 tablespoons fresh cream to mellow the sauce a little and toss cooked pasta in it. You can add your favourite herbs too, like a few leaves of basil.

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Preparation Time: 
Cooking Time: 
Makes 2 cups
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Ingredients

4 large sized tomatoes
1 tbsp olive oil
2 bayleaves (tejpatta)
4 black peppercorns (kalimirch)
1/2 cup finely chopped onions
1 tsp garlic (lehsun) , chopped
1/4 cup tomato puree
2 tbsp tomato ketchup
1 tsp sugar
1/2 tsp chilli powder
salt to taste
1/2 tsp dried oregano

Method
  1. Blanch the tomatoes in boiling water.
  2. Peel, cut into quarters and deseed the tomatoes.
  3. Chop finely and keep the tomato pulp aside.
  4. Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds.
  5. Add the onions, garlic and sauté for a few minutes.
  6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
  7. Add the tomato purée, ketchup, sugar, chilli powder and salt and simmer for some more time.
  8. Add the oregano and mix well. Remove the bay leaves and peppercorns and discard.
  9. Allow it to cool slightly and then blend in a mixer to a smooth purée.
  10. Use as required.
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