Tomato Base for Pizzas
Makes enough sauce for 4 pizzas
1 large onion, finely chopped
1 clove of garlic
Olive oil
450g can Italian plum tomatoes, all tomatoes squashed through your fingers
2 tablespoons tomato paste
salt and pepper
1 bay leaf, crushed
Oregano
Finely chop the onion and garlic. Cook for about 10 minutes in the oil - just let them soften, do not brown them.
Add the canned tomatoes, the tomato purée, some salt, pepper, bay leaf and a sprinkling of oregano. Stir well and leave to simmer and reduce until you have a thickish sauce - on a very low heat, this can take about 1/2 an hour.
The sauce keeps well in a screw top jar in the fridge and has many other uses: it goes well with spaghetti and lasagne and all pasta dishes.