Pizzaiola

This is the famous tomato sauce that enhances any pasta and that you can always have in stock: frozen or sterilized in a jar.

And you should cook it in large quantities – for example, when in the tomato season the fruits are available in abundance, in the best quality and at a reasonable price.

Peel the onion and garlic, finely dice them and sauté them in hot oil in a shallow, wide saucepan or deep frying pan, but do not let them color.

Add the tomatoes with their juice, fold in the paradeis pulp, fill up with red wine.

Add chili, rosemary, parsley sprigs and oregano. Season with salt and pepper. Now simmer this sauce without a lid on a very low flame for at least half an hour, or even longer. Repeatedly extinguish with a shot of red wine, but not more than a small glass. Because then a lot of liquid evaporates, always repeatedly pour a shot of water and stir.

The sauce should be very thick at the end, almost like a soft, spreadable paste, and should smell aromatic.

Important: This tomato sauce must be spread as thinly as possible, but evenly. If you spread it too thinly, the pizza will taste boring; if it’s too thick, the base will drown under the mixture and become mushy. And always leave a half finger’s breadth around the edge – where the dough remains uncoated, it goes up in the oven heat.

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