Pizzaiola Sauce recipe

information

Pizzaiola sauce may be served on top of beef steak, pizza, chops or fish.

ingredients

2 1/2 tb olive oil
4 oz finely chopped onions
2 1/2 ts finely chopped garlic
2 1/2 pounds Italian plum or whole-pack tomatoes, coarsely chopped, undrained
2 tb tomato puree (paste) (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
freshly ground black pepper

method

1. Heat the 2 1/2 tablespoons of olive oil in a medium sized enamelled or stainless steel saucepan and cook the finely chopped onions in it over a moderate heat, stirring frequently, for 7 to 8 minutes.

2. When the onions are soft and transparent but not brown, add the finely chopped garlic and cook for another 1 to 2 minutes, stirring constantly.

3. Then stir in the coarsely chopped tomatoes and their liquid, the tomato purie, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper.

4. Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour.

5. When finished, the sauce should be thick and fairly rough in texture.

6. Remove the bay leaf.

7. Taste and season the sauce with salt and freshly ground black pepper.

8. If you want a smooth texture, purie the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon.

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3 comments
Excellent Recipe
posted by Boo @ 01:54PM, 5/18/06
Delicious and impressive dinner recipe, best made with veal.
Brilliant
posted by Gorden L. @ 12:24PM, 6/25/07
Much better than supermarket sauce.
Good recipe, thanks!
posted by Seamonkeyman @ 01:27AM, 8/10/08
Works well with pork chops. I browned some chops in butter in a frying pan, then placed the chops in a baking pan, and covered them with the sauce. I wrapped the pan in foil, then baked for 1hr at 180C.
End result was very tender, super tasty chops. I also added about a handful of chopped black olives to this recipe, inspired by a pizzaiola sauce I once had in a restaurant. It works well, if you like black olives. :)
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more information

See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.




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