Chunky Tomato Sauce

Chef Greg Priebe’s tomato sauce is the perfect base for pizza toppings
Monday , 21 January 2013
Chunky Tomato Sauce

Makes 2 cups

The tomatoes are roughly chopped, rather than puréed, so the sauce sits on top of the pizza rather than underneath the toppings. This way you don’t get the same taste in every bite.

2 small cloves garlic
8 large fresh basil leaves
3 medium ripe tomatoes, cored and quartered (or 2 x 440g cans of diced tomatoes, drained)
2 tbsp tomato paste
1 tsp salt
¾ tsp freshly ground black pepper
½ tsp sugar

1. Place the garlic and basil leaves in a food processor and pulse until finely chopped. Add the tomatoes and pulse briefly. Do not purée the tomatoes, as the sauce is meant to be chunky. Or chop all by hand.
2. Transfer to a medium bowl. Stir in the tomato paste, salt, pepper, and sugar until mixed well. If the sauce looks watery, add more tomato paste until you see no more juice. Refrigerate the sauce for an hour to accentuate the flavours.

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