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- 4 x very ripe tomatoes
- 2 x can tinned tomatoes
- 1 Tbls tomato paste
- 1 x medium brown onion, diced
- 4 cloves garlic
- 1 handful basil
- 1 pinch rosemary
Preheat Oven to 200 Degrees Celsius
Roast the vine ripened tomatoes with garlic and rosemary until the skin has gone dark.
In a deep pan slowly sauté the onion and garlic. Raise the heat and throw in half of the basil whole, toss and fry for a few seconds.Splash in the red wine and let it reduce. After making this sauce a few times, you will be able to add the red wine to your desire. The more red wine will give a much stronger flavoured tomato sauce, however too much can definitely over power it.
Remove the skin from the roasted tomatoes and add mash lightly with a fork. Add to the wine mixture. Pour in the tinned tomatoes, the rest of the basil and let it simmer for about 15 minutes. add the tomato paste.
Once all the ingredients have reduced take it off the heat and pour through a sieve into a bowl. Really push all the juice out with a fork. Scrape the bottom of the sieve to get all the thick tomato puree. Pour the tomato sauce back onto the heat; let it simmer until the sauce has reduced to a runny paste like consistency. The sauce should stick to the spoon which you are using.
Use the sauce when you are ready too. Because it has reduced, it will be easier to spoon onto the pizza base.