My version of pizza sauce
I usually make pasta and pizza's at home for quite some time as baking more it gives me extra edge to play with my baking mind permutations and combinations and also we eat healthy food and freshness of home baked food.
For the Italian dishes i make my own paste, usually we know that pasta's have originated from Italy or Chinese noodles were taken by marcopolo in 12th or 13th century from china which lead to development of pasta but in origin they were combination of wheat grown in Africa like in Ethiopia n other regions near by.
Mostly Italian sauces are made from fresh riped tomato which are in season and they use fresh basil and oregano to make the sauce and store it for long time till winters, but as we stay in warmer countries and we do not get the fresh herbs easily, we prefer using the pasta sauces available from market, i used them earlier but for past 2 to 3 years i am making my own
Ingredients: I am making 4 mini thin crust pizza'a
In a pan at medium to low heat add 1 tbs of olive oil and then add garlic, onions and add salt, then after 3 mins add chopped tomatoes, mix them and allow the tomatoes to soften and then add tomato ketchup and then add mixed herb and let it mix and simmer for 3 to 4 mins, allow it to cool and then grind it for 40 to 50 seconds.
Then after grinding, take a pan add 2 tbs of olive oil at low to medium and add the mix and then add vinegar and allow it to sim for 2 to 3 mins, i like it little dry as its more flavorful, you can add little of virgin olive oil while putting it over the base
For the Italian dishes i make my own paste, usually we know that pasta's have originated from Italy or Chinese noodles were taken by marcopolo in 12th or 13th century from china which lead to development of pasta but in origin they were combination of wheat grown in Africa like in Ethiopia n other regions near by.
Mostly Italian sauces are made from fresh riped tomato which are in season and they use fresh basil and oregano to make the sauce and store it for long time till winters, but as we stay in warmer countries and we do not get the fresh herbs easily, we prefer using the pasta sauces available from market, i used them earlier but for past 2 to 3 years i am making my own
Ingredients: I am making 4 mini thin crust pizza'a
- 4 to 5 medium size ripe tomatoes (Blanched in hot water for 4 mins and then peel of the skin then cut and diced)
- 2 medium size onion (Cut and diced)
- 12 to 14 pieces of garlic cloves
- 1 tbs Mixed herb
- Olive oil (Can be used for frying)
- 3 tbs of tomato ketchup (Kisan sauce normal)
- 2 Tbs of vinegar
- Salt according to taste
In a pan at medium to low heat add 1 tbs of olive oil and then add garlic, onions and add salt, then after 3 mins add chopped tomatoes, mix them and allow the tomatoes to soften and then add tomato ketchup and then add mixed herb and let it mix and simmer for 3 to 4 mins, allow it to cool and then grind it for 40 to 50 seconds.
Then after grinding, take a pan add 2 tbs of olive oil at low to medium and add the mix and then add vinegar and allow it to sim for 2 to 3 mins, i like it little dry as its more flavorful, you can add little of virgin olive oil while putting it over the base
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