Ingredients
1.5kg Roma Tomatoes (see alternate below)
2-3 Tablespoons Tomato Paste (see alternate below)
3 Anchovies
3 Teaspoons Crushed Garlic
1 Teaspoons Dried Basil or Italian Herbs
1 Teaspoon Black Peppercorns
1 Teaspoon Sugar
1 C up of Water
Salt to taste
3/4 Teaspoon Bi-carb Soda
Note: I have lots of dried tomatoes (from the garden) so I adjust the above recipe to include 1370grams Roma Tomatoes and 130grams dried tomatoes. I then omit the Tomato Paste.
Method
Add all of the ingredients (except the Tomato Paste, Salt and Bi-carb Soda) to a heavy pot and simmer with the lid on for 30 minutes, stirring regularly.
Simmer with lid off for 60 minutes, to reduce and deepen the flavour. Stir regularly.
Add Tomato Paste to make a richer flavour (if you’re not using dried tomatoes) in your recipe.
Adjust the spices, and add salt if needed. Simmer for another 2 minutes.
Allow to cool a little, then puree with a stick blender.
Note: If the Pizza Sauce tastes a little acidic (from the tomatoes) then stir in a 1/4 of a teaspoon of Bi-carb Soda at a time until the acidic taste has been neutralized. Keep tasting the sauce after you stir in each small amount of of Bi-carb Soda, so that you can adjust it slowly (to suit your taste). Typically this quantity will require about 3 quarters of a metric teaspoon. This is a great trick, and is better than increasing the sugar quantity to decrease the acidic taste.
Cool, and then freeze in small portions.