THE BEST PIZZAOLIA SAUCE
Vegan / Gluten-free / Dairy-free / Paleo / Sugar-free
This sauce has so many uses, and trust me, it is seriously good. This is my go-to pasta & pizza sauce recipe, and for any other recipe that calls for a rich tomato paste or sauce such as lasagne, or slathered on my savoury pinwheel scones.
Keep an eye out for next weeks blog post which uses it's deliciousness. For now, try stirring generous amounts through your favourite gluten-free pasta, topped with avocado, toasted brazil nuts and fresh organic basil.
4 tbsp extra virgin olive oil
2 cloves organic garlic, chopped
1 large onion, chopped
2 cans organic chopped tomatoes with no added salt (I used the Macro Organics brand)
1 tbsp organic dried mixed herbs, or oregano.
- Heat olive oil in a heavy bottomed saucepan.
- Add garlic and onion and sauté for around 5 minutes.
- Add the chopped tomatoes and herbs and mix to combine. Reduce the heat and simmer for 15-20 minutes, stirring occasionally.
- The sauce should now be thick and glossy. I like to pop a stick blender in the saucepan once finished and pulse a few times. This will make sure the sauce is slightly blended but still chunky, but you can make as smooth as you wish.
I just love how simple this recipe is, made in no time at all and it is ridiculously good! I hope you love it as much as I do.