Pizza sauce – cooked tomato sauce with garlic and oregano
Crisp home-oven pizza, Norwegian tray pizza, ham, mushrooms and minced meat. Use 60–80 g per round pizza.
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The original recipe makes 4 pizzas. Choose a quantity to scale the ingredients.
Ingredients now shown for 4 pizzas.
Cuisine: Italian-inspired
Estimated timing: about 5 min preparation · about 25 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Soften the garlic
Warm the oil over a medium-low heat. Cook the garlic until fragrant, 30–60 seconds, without browning.
Reduce the tomatoes
Add the tomatoes and oregano. Simmer uncovered for 20–30 minutes until spreadable, leaving a visible trail when drawn through with a spoon.
Season and cool
Season with salt after reducing. Try a little sugar only if the tomatoes need rounding out. Cool before spreading onto the dough.
Get to know the spices in this dish
Good to know before you cook
Pairs well with
Crisp home-oven pizza, Norwegian tray pizza, ham, mushrooms and minced meat. Use 60–80 g per round pizza.
Good to know
Cooking evaporates water and makes a fuller sauce. Sugar rounds out the flavour but does not remove the acid.
Quantity and use
About 320–350 g · 4–5 pizzas · 25–35 minutes. Scale the ingredients by pizza count; use a thin layer. The approximate yield can cover an extra pizza if spread sparingly.