Ingredients
- 1.5 kg MADESA Tomato Paste, Pasteurised, from the 5 kg pail
- 3 litres cold water
- 150 ml olive oil
- 40 g fine salt (about 2 tbsp)
- 30 g sugar (2 tbsp), optional, to round off the acidity
- 20 g garlic (about 4 cloves), finely grated
- 10 g dried oregano
- 5 g dried basil
- 3 g freshly ground black pepper
Products in this recipe
Method
- 1
In an 8-litre stockpot, whisk the tomato paste with 1 litre of the water until completely smooth, then whisk in the rest of the water.
- 2
Add the salt, sugar, olive oil, garlic, oregano, basil and pepper.
- 3
Bring to a gentle simmer over a medium heat, stirring from the bottom, and cook for 10–12 minutes. Do not boil hard: the sauce should coat the back of a spoon like a thick passata. Taste and adjust the salt.
- 4
Cool the pot in a sink of iced water, stirring, so the sauce drops below 10 °C within two hours.
- 5
Portion into lidded 1–2 kg containers, label with the date and refrigerate at 0–4 °C for up to 4 days, or freeze for up to 3 months.
- 6
Use 110–120 g of cold sauce per 30 cm pizza, spread with the back of a ladle and leaving a 1.5 cm rim.
Tip: For thin Roman-style bases, add another 300 ml of water; for a deep-pan, keep it thick. The 5 kg pail gives three batches.
9 August 2026 · Italian