Pizza sauce

• olive oil↗2 tbsp tbsp
• small onion↗1

  finely chopped

• fat garlic clove↗1

  crushed

• chopped tomatoes2 x 400g cans cans

  2 x 400g cans

• tomato purée↗3 tbsp tbsp
• bay leaf↗1
• dried oregano↗2 tbsp tbsp
• brown sugar↗2 tsp tsp
• basil↗1 small bunch

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.

2. 2

   Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.