Summary

Ingredients

• 3 tablespoons olive oil or the oil from the sun-dried tomatoes, that`s nice and aromatic
• 1 medium onion (s), finely chopped
• 3 clove (s) garlic, finely chopped
• 0.5 tube ½ tomato paste
• 1 bottle tomatoes, passata or 2 cans peeled tomatoes or tetra pack passata
• 6 tomato (s), dried in oil, chopped
• 1 teaspoon salt
• 0.25 teaspoon ¼ pepper or more, according to taste
• 1 tablespoon herbs (pizza herbs), dried
• 1 pinch (s) sugar
• 1 bay leaf
• Chili powder

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Instructions

1. If you don`t know passata: these are tomato strains, but in my opinion the passata is thicker than the strained tomatoes from the tetrapack. If there is no passata in the house, 2 cans of peeled tomatoes can be pureed. If this is also not desired, you can of course also use the tomato puree from the tetrapack, but then a little more tomato paste should be used and the pizzaiola should be boiled down longer so that it is thick enough. However, changing the ingredients will affect the amount of pizzaiola, as a bottle of passata has a capacity of 700 ml, a tetrapack only contains 500 ml and two cans of peeled tomatoes make approx. 800 ml. However, this does not affect the taste, the herbs and spices then have to be adjusted accordingly.
2. I heat the oil in a sufficiently large saucepan and sweat the onions until they are translucent. Then I add the garlic. Then I put the tomato paste in the pot and fry it a little. In addition, the chopped, sun-dried tomatoes are added.
3. Now I fill the tomatoes (in whatever shape) into the pot and add some sugar.
4. Then I taste the sauce with the herbs and spices not too spicy and let it simmer gently at a low temperature for about 45 minutes with the lid on. Now the pizzaiola should be seasoned again as the simmer has intensified the taste.
5. I always let the pizzaiola cool down before using it. Now the sauce can be spread in portions - not too thick - on the prepared pizza dough, leaving the edge free. Then cover and bake the pizza according to your personal taste.
6. If there is any sauce left over, I cook it - if there is enough - in screw-top jars, preserve it in the freezer or use the leftovers to prepare a tomato sauce for pasta or a tomato soup the next day, there are almost no limits to the imagination.