• 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

• 250ml chili sauce
• 250ml tomato ketchup
• 60ml barbecue sauce (alternatively use brown sauce)
• ½ clove of garlic – crushed and diced
• 3 tbsp English mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp Tabasco sauce
• 1 tbsp molasses sugar (alternatively use golden syrup or black treacle)
• 1 tbsp chlli paste (alternatively use tomato paste)
• 1 tbsp red wine vinegar

Recipe

1. Combine all of the ingredients into a suitable sized bowl
2. Whisk until thoroughly blended
3. Transfer sauce into a saucepan and simmer for 20 minutes to thicken up
4. Season with salt and pepper

• 220g spicy sausages
• 200g plum tomatoes
• 2 crushed garlic cloves
• 1 tbsp olive oil
• 1 tbsp chopped fresh oregano
• ½ tsp salt

Recipe

1. Heat oil in a large frying pan
2. Remove sausages from casings and break into smaller chunks
3. Put sausage into frying pan and cook until slightly brown
4. Mix in the garlic and oregano and leave to cook for 1 to 2 minutes
5. Add tomatoes and salt and stir
6. Leave to simmer for a minimum of 1 hour (until the liquid has evaporated and sauce has thickened)

• 14oz. plum tomatoes
• 45ml olive oil
• 1 garlic clove
• 1 tsp fresh oregano
• ½ tsp salt

1. Heat oil in a large frying pan
2. Finely chop the garlic and add to frying pan and cook for 1 to 2 minutes
3. Add tomatoes and break up into smaller pieces
4. Simmer for 15 – 20 minutes until the sauce has thickened
5. Add salt and stir

This basic sauce can be used for the majority of pizzas

• 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