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The Secrets of Sauces: Pizza Sauce

Difficulty
Intermediate
Total Time
9H 0MIN
Cuisine

Ingredients

Datterino tomatoes: 40 small, piccolo or santorini will do as well

Kosher salt

Caster sugar

Garlic: 8 cloves, skin on

Extra virgin olive oil: 150 ml

Thyme: 8 sprigs

Tomato paste: 50 g

Red wine vinegar: 20 ml

Chef Mark Moriarty shows us how to prepare pizza sauce as part of Fine Dining Lovers' series: The Secrets of Sauces.

To Prepare

Watch the video of chef Moriarty in action, and follow the step-by-step recipe below to find out how:

01.

Preheat the oven to 50°C. Slice the tomatoes in half and place open-side-up on a baking tray.

secrets of sauces
02.

Season evenly with salt and caster sugar.

secrets of sauces
03.

Place the garlic cloves, thyme sprigs and a dash of olive oil on top, and leave in the oven overnight (or 8 hours). This will remove some of the water content from the tomatoes and concentrate the flavour.

secrets of sauces
04.

Now remove the thyme stalks, leaving the leaves on the tomatoes. Squeeze the garlic pulp from their skins as well, then place everything in a blender.

secrets of sauces
05.

Season with tomato paste, salt and the vinegar. As the sauce blends, emulsify in the high-quality olive oil.

secrets of sauces
06.

This sauce is ready to use straight away, or can be decanted into containers and kept in the freezer to be used later.

secrets of sauces

Mark Moriarty: "I love pizza and although I’m a big fan of white pizzas, you can’t beat one topped with a rich tomato sauce, fresh with the flavours of garlic and herbs. My classic pizza sauce can be eaten fresh or stored in the freezer and used later. But let’s start at the beginning, with some high-quality tomatoes…"

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