[Recipe] Tomato sauce for Pizza – Low-fat – Unprocessed

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As a kitchen-unskilled 20-year-old student on junk foods, I used to rely heavily on processed pasta sauces. I didn’t know any better.

The years passed, I slowly taught my way out of kitchen illiteracy. But one thing I kept wondering though is: “How on Earth do these  processed sauces get that wonderful Italian aroma of herbs?”. So I spied on the ingredients of tomato pastes I liked and always saw rosemary, oregano, thyme in the ingredients, among other things. But every time I used these, I ended up with a tomato paste so very bitter it was borderline inedible. The mystery was on: How to get authentic strong and appetising flavours and smell of aromatic in herbs in sauces. I soon found out by accident…

“How on Earth do these darn processed sauces get that wonderful Italian aroma of herbs?”

Why was it bitter instead of tasting/smelling of wonderful herbs?

Because oil! I figured that out only after ditching oil as part of going whole-food plant-based. It was the oil that completely ruined the Mediterranean taste of thyme, rosemary and oregano. Use those generously, and cook them in a water base,  and I promise that you will finally capture the essence of those delicious Italian smells and tastes.
These herbs are also a lot more forgiving in terms of taste when you put too much provided it’s in a water base.

[Recipe] Tomato sauce for Pizza – Low-fat – Unprocessed
 
Prep time
Cook time
Total time
 
A sauce that has everything you want in a pizza base: it's thick, sweet, garlicky and tomatoey
Author:
Recipe type: low-fat, whole foods, plant nutrition, vegan, no oil, no salt, no sugar
Cuisine: Italian
Serves: 4 pizzas
Ingredients
  • 1 jar 500g of single-ingredient minimally-processed tomato paste (For NZ/OZ: Homebrand @Countdown/Woolworth contains salt at only 21mg sodium /100g), or the equivalent in home-reduced whole tomatoes (1.5 to 2kgs tomatoes gives 500 grams of reduced tomato paste)
  • 2 onions diced
  • 3~4 cloves of garlic chopped finely
  • 1 tsp rosemary (dried)
  • 1 tsp oregano (dried)
  • 1 tsp thyme (dried, rubbed)
  • Hot chilli: to taste.
  • Optional to adjust sweetness: Dates. If instead of sweet ripe tomatoes you get excuses for tomatoes, the hard unripe and sour stuff, you will need to balance out the sweetness. Maybe use up to ~50g dates blended until smooth with as little water as possible. To taste.
  • Optional to adjust sourness: Tamarind, lemon, or apple cider vinegar. If you get a very sweet batch of tomatoes, or like sourness, maybe use up to 1 tbsp single-ingredient tamarind paste (sweet and sour). To taste.
Instructions
  1. Cook all ingredients (except tomato paste and dates) on low-fire with as little water as possible.
  2. You want to keep this as thick as possible so this is the trick that I use: When the ingredients above are soft, use the cooking water (cooled) to blend dates.
  3. Pour the blended dates back in the pot, throw in the tomato paste and keep on the lowest setting with no cover for it to lose moisture and become thick.
Notes
Optional: If you have time, you can caramelise the onions + garlic first, by water-frying them (no oil) on slightly less than medium heat.

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