In digging through boxes that have moved 11 times over 30 years, I have discovered a time capsule of the mid-1980s and back into the 1970s. Oh the wonders we accumulate on the theory of “one day…”
One of the items I found was a newspaper from May 28, 1986. A few posts back I posted some of the “way-back” ads from that paper. I kept the paper for a home-made pizza sauce recipe. I had just discovered making my own pizza dough and was toying with the idea of making my own pizza sauce as well. I am pretty sure I saw this recipe and folded up the paper to save – and then I moved. Never tried the recipe.
For historical and archival purposes – here then is that recipe! And if I post it here I may actually one day try it! Although one change I would make is add garlic! At least 2 crushed cloves.
2 1/2 pounds plum tomatoes (halved and de-seeded)
3/4 teaspoon salt (I’d use sea-salt myself…)
1/4 cup tomato paste (wait a minute – wasn’t this supposed to be home-made?)
1 1/2 tablespoons extra-virgin olive oil (because an ordinary virgin is never good enough…)
1/2 teaspoon crushed red chillies
1/4 teaspoon sugar
2 tablespoons finely chopped fresh basil (or 1 1/2 teaspoons dried basil)
Place 1/3 of tomatoes in food processor fitted with metal blades and purée. Use pulse setting to chop tomatoes as finely as possible. Empty out processed tomatoes and continue until all the tomatoes are processed.
Heat oil in 2 1/2 quart sauce pan. Add tomatoes, tomato paste, salt, chillies and sugar. Cook over medium heat uncovered until reduced in volume to about 2 2/3 cups. Sauce for pizza should be thick and not runny or watery! Remove sauce from heat allow to settle and the stir in the basil.
Sauce will keep for up to four days in fridge. Or freeze until you are ready to use!