• 280g passata
• 100g halved cherry tomatoes
• 2 chopped sun blushed tomatoes
• ½ crushed garlic clove
• Knob of butter

Recipe

1. Put all of the ingredients into a small pan over a medium - high heat
2. Bring to simmer and cook until reduced
3. Blitz into a smooth paste
4. Season and taste until happy

• 3 handfuls of fresh basil
• ½ clove of garlic
• Handful of lightly toasted pine nuts
• Handful of Parmesan cheese
• Olive oil

Recipe

1. Chop the garlic and basil
2. Grate the Parmesan
3. Using a pestle and mortar, pound the garlic and season with salt
4. Add the pine nuts and pound again
5. Put into a bowl along with ½ the cheese and stir in the olive oil (only enough to bind the mixture is required)
6. Season with salt and pepper
7. Add the remaining cheese
8. Add a little more oil and mix again
9. Continue adding more cheese and oil until happy with the consistency and taste

• 300g whole plum tomatoes
• 2 peeled and finely sliced cloves of garlic
• Sea salt
• Fresh basil
• Olive oil

1. Heat 4 tablespoons of oil in a frying pan
2. Add garlic and cook until it begins to brown
3. Add the basil and tomatoes
4. Using the back of the wooden spoon, flatten and squash the tomatoes
5. Season with salt and pepper
6. Bring sauce to the boil and remove from heat
7. Strain the sauce through a sieve
8. Remove any of the garlic or basil that collects in the sieve but push through any of the tomatoes with a wooden spoon
9. Pour the sauce back into the pan, bring to the boil, turn down the heat and leave to simmer for 5 minutes
10. The sauce is now ready for spreading onto your pizza base