Pizzaiola

The tomato sauce that is used as a base for all pizzas.

Ingredients for 4

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Ingredients
400	grams	chopped tomatoes
1	onion	onion (medium size, 160g each)	(160 grams)
2 3/4	cloves	fresh garlic (medium size, 3g each)	(8 grams)
3/4	teaspoons	salt	(4 grams)
1 1/2	teaspoon	fresh basil	(4 grams)
1 1/4	tablespoon	dried oregano	(4 grams)
1/2	teaspoon	ground black pepper	(1 grams)
2 3/4	tablespoons	olive oil	(40 mls)

Salt content: 0.7% (by weight, not counting salt in other ingredients)

Method

Chop the onions and garlic, fry them in olive oil until translucent. Then add the spices and tomatoes. Let it simmer for half an hour to reduce the water content, then take a blender to it and let it cool down.

Step-by-Step Instructions

	Chop the onions and garlic, fry in olive oil, and add the tomatoes and spices. Let simmer for half an hour to reduce the water content. Then take a blender to it and let it cool down.
	Spread the pizzaiola on your base - best done by putting a blob into the middle and then moving the pan quickly back and forth. Or just use a tablespoon to spread it.
	Put on your toppings. Don't overdo it - stick to 2 or three toppings and don't put too much on. An overloaded pizza will get soggy.
	Put on your cheese. I love mozzarella, but it is entirely up to you what you want to use. Cheddar works quite well, too. Or mix some cheeses - e.g. mozzarella and stilton.
	Put the pizza into your pre-heated oven (heat up to the maximum - whatever your oven is capable of doing!). After roughly 12 minutes, the pizza is done.
	Here is quite a different pizza - no pizzaiola, and different vegetables and cheddar cheese. This pizza was cooked on a Cobb Barbequeue for 15 minutes with the lid closed.