You will need:
- – 1 can peeled whole San Marzano tomatoes in juice
- – 1 tsp tomato puree
- – 2 cloves garlic, peeled and minced
- – 1 small onion, finely chopped
- – 1 tsp dried Italian mixed herbs
- – Splash of balsamic vinegar
- – Pinch ground black pepper
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Method:
1. Fry off the onion and garlic for a few minutes until soft and translucent
2. Combine the ingredients together in a large bowl, making sure the tomatoes are left slightly chunky
3. Simmer for around 30 minutes, until the flavours are completely diffused
4. The sauce is ready to be served immediately
If you prefer a completely smooth or tangier taste, the ingredients can be added to a food blender rather than combined in a bowl. Just drain the tomatoes first, so the sauce isn’t too watery. There is no need to simmer it after this – it can simply be served as is.
The San Marzano tomatoes are used to create a thicker sauce, but any canned version are good.
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