Kezza's Chunky Pizza Sauce Recipe

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Ingredients:

Serving

1 1/2 tbsp olive oil
3 garlic cloves, finely chopped
1 large onion, finely chopped
1 tbsp dried oregano
3 tbsp fresh basil, chopped
1/2 tsp dried thyme
2 (400 g) cans plum tomatoes, roughly chopped (or, 10 x large plum tomatoes, x's cut into the skin, then plunged into boiling water for 2 minutes,)
4 tbsp tomato paste
freshly ground salt & pepper

Directions:

Heat the olive oil in a medium saucepan, on medium heat.
Saute the onions and garlic until translucent, but do not allow to burn or brown.
Add the herbs and saute for 1 minute.
Add the tomatoes and tomato paste (and salt & pepper to taste) and simmer for 60 minutes on low heat (I use 2/6) until reduced to a thick sauce. I taste this every 10 minutes and sometimes add pepper if required.
Cool, and use on your favourite pizza bases. Can be used on 4 x medium bases (if you like a lot of sauce), or 6 bases if you like a thinner covering. You can also puree this with a Bamix if chunky sauce isn't your thing (plus, it goes further if you puree it).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.68 Kcal (451 kJ)
Calories from fat	63.97 Kcal
		% Daily Value*
Total Fat	7.11g	11%
Sodium	15.58mg	1%
Potassium	324.71mg	7%
Total Carbs	10.45g	3%
Sugars	4.65g	19%
Dietary Fiber	2.46g	10%
Protein	1.72g	3%
Vitamin C	9.8mg	16%
Iron	1.4mg	8%
Calcium	48.5mg	5%

Amount Per 100 g
Calories	125.48 Kcal (525 kJ)
Calories from fat	74.55 Kcal
		% Daily Value*
Total Fat	8.28g	11%
Sodium	18.15mg	1%
Potassium	378.38mg	7%
Total Carbs	12.17g	3%
Sugars	5.42g	19%
Dietary Fiber	2.87g	10%
Protein	2.01g	3%
Vitamin C	11.4mg	16%
Iron	1.6mg	8%
Calcium	56.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.3

Points
3

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free,
good source of fiber

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