Improved pizza sauce

Overview

This pizza sauce is my improved version, which is more in line with my family's taste, because I use a food processor to grind it later, so I don't have to cut the ingredients too small when cutting.

Tags

• dessert
• garlic
• oil
• onions
• oregano leaves
• pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 The protagonists took a group photo. This amount of sauce can make at least two eight-inch pizzas. The homemade sauce does not add preservatives, so the lifespan is not very long. It can be guaranteed for up to one week in the refrigerated state

   

2. 2 This is the seasoning. Add salt according to your own taste. You can add more oregano leaves

   

3. 3 Dice the onion and slice the garlic

   

4. 4 Dice the tomatoes. I didn’t peel the tomatoes, so I cut them into dices. It is convenient to peel the skin when it is cooked. In fact, it is okay not to peel it, because it will be broken into pieces as soon as it is put into the food processor

   

5. 5 Heat oil in a pan, sauté onion and garlic until fragrant

   

6. 6 Add half of the oregano leaves the first time, then add the oregano leaves in two times, the taste is very layered

   

7. 7 Add diced tomatoes and stir-fry without adding water

   

8. 8 Stir constantly to prevent burning

   

9. 9 When the tomatoes are almost sautéed, add the remaining seasonings. oregano, pepper and salt

   

10. 10 Stir fry until the tomatoes turn off the heat

    

11. 11 Let it cool down a little, put on the artifact, and prepare to break it. Don’t wash the pot at this time, you will have to cook it again later

    

12. 12 Don't beat it too finely, it just looks good like this. When you eat it like this, you can chew the texture of the onions and it tastes great

    

13. 13 The purpose of returning to the pot and stir-frying is to remove excess water, which can make the sauce more fragrant and extend its shelf life

    

14. 14 Stir-fry until the color becomes darker and then turn off the heat. Be sure to stir-fry constantly when the sauce is simmering to prevent it from being stuck in the pot and it will pop out if you don't stir it. Turn off the heat when the color becomes darker. The sauce will become thicker when it cools down. So don't over-fry it.

    

15. 15 After cooling, the color becomes darker and it has a very rich aroma. It's no worse than the ones in restaurants, and the ingredients are simple.