Salsa Pizzaiola is a traditional Italian recipe (from Southern Italy) for a classic tomato, basil and oregano sauce that can be used as a pizza topping or as an accompaniment to meat, fish and seafood. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Salsa Pizzaiola.
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This is a classic Southern Italian sauce. The name itself literally means 'in the style of the pizza-maker's wife' and though it's most famous use is as a pizza sauce it's also used to dress all kinds of meat and vegetables prior to cooking.
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
800ml tinned plum tomatoes (with liquid)
60ml tomato purée
1 tbsp dried oregano
1 tbsp chopped fresh basil
1 bay leaf
1 tsp granulated sugar
salt and freshly-ground black pepper, to taste
Method:
Heat the olive oil in a large pan over a medium flame. Add the onions and cook until just soft (but not coloured), about 5 minutes, stirring frequently. Add the garlic and cook the mixture for 1 minute more.
Now add the tomatoes and all the remaining ingredients. Bring to a boil, mashing the tomatoes with a spoon or spatula. Immediately reduce the heat to the lowest possible simmer. Cover the pot and continue cooking for 1 hour, or until the sauce becomes thick and smooth.
For an even smoother sauce press the sauce through a sieve then cook for 15 minutes more to thicken further.
