This pizza sauce tastes like you have been slaving away at the stove for hours but takes only minutes to make. Worth the little bit of effort for both taste and control over the ingredient list.
Servings 3 cups
- 1/2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 700g (3 cups) Passata
- 170g (6 oz / 3/4 cup) Tomato Paste (puree in the UK)
- 1 tsp Dried Oregano
- 1 small handful Fresh Basil Leave, thinly sliced and chopped
Add the olive oil and garlic to a saucepan and cook over medium heat for 1-2 minutes, until the garlic is fragrant.
Add the passata, tomato paste and oregano to the pan and stir to combine.
Allow the sauce to come to a simmer and then reduce the heat to low and simmer for a minimum of 10 mins. (longer if you wish to develop flavour more or thicken).
Add the chopped basil and stir through.
If you find your sauce has a sharp/ acidic taste then try simmering for longer or add a pinch of sugar.
No salt is added to this recipe (as developed with babies / young children in mind) if cooking for older kids / adults then you may wish to season, to taste, at the end of cooking.
If you wish a thicker sauce allow the sauce to simmer longer (uncovered) or add a little more tomato paste.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. Facts will vary depending on passata, paste etc used.
- Refrigeratate - Store in an airtight container, in the refrigerator, for 3-5 days.
- Freeze - To freeze this sauce, cool and then transfer to freezable bags or containers. For smaller portions, perfect for baby food, pour into ice-cube trays (flexible ones work best). Once frozen, remove the cubes from the tray and transfer to a freezable bag or container and return to the freezer.
Calories: 160kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 513mg | Potassium: 1599mg | Fiber: 7g | Sugar: 18g | Vitamin A: 2054IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 6mg