Unlike eldest, I like tomato sauce on my pizza and I really like this one. Last summer I was just roasting tomatoes and puréeing them to put on pizza but I recently read an online conversation about making intense tomato sauce and decided to try some of the suggestions. I’m very happy with the end product and it also makes a lovely pasta/gnocchi sauce. I’m also looking forward to seeing what it’s like with summer tomatoes instead of the not great ones available right now.
Roast some cherry tomatoes in the oven for about an hour at 100C. Roast a couple of garlic cloves at the same time. When they’re done, put in a blender and add some passata, some salt and a half teaspoon of sugar. Blitz it all up together – the roast garlic gives it a tang and the sugar cuts the acid of the tomato.