This is a great tomato-based sauce to use in general cooking but also to spread on pizza before covering it with your favourite toppings. You not only gain in taste but also add valuable nutrition to your dish by incorporating a range of tasty vegetables in this sauce. Another use for it is serving it straight as a Mediterranean-style soup (in that case, adjust consistency by adding water or stock to your preference). Here’s the recipe:
2 big onions
1 or 2 peppers (red and green or both red)
2 cloves of garlic
1 stick of celery
6 plum tomatoes
1 tbsp butter
4 tbsp olive oil
Salt, pepper and herbs of your choice for seasoning (basil, oregano and parsley work well )
Chop all the vegetables in small pieces and mash the garlic with a mortar & pestle. Start by sautéing the onions in a little butter, then add the garlic and the peppers. Cook for a few minutes and then add the rest of the ingredients, lower the heat, cover and let it cook until all vegetables are tender (about 20 minutes). Stir every now and again to ensure there’s enough liquid and it does not burn at the bottom. If necessary, add 1 or 2 tbsp of water. After cooked, use a hand-blender and whizz it all up until creamy (adjust consistency by adding water or stock to your preference). Keep it in the fridge and consume within a week.
For a pizza base, reduce it down until it thickens in consistency (not too thick as tomato paste but less runny in order to hold well on a thin pizza base). Cover with your favourite toppings.
Note: for even more intense flavour, you can first roast the tomatoes, peppers and onions in the oven and then add them to the recipe as above.