Salsa Pizzaiola

Ingredients for 4 servings:

• 2 onions, finely diced
• 3 garlic cloves, finely chopped or squeezed
• 600 g tomatoes, peeled, possibly diced from the can
• 3 tbsp olive oil
• 10 tbsp tomato paste
• 1 tsp oregano
• 1 tbsp fresh basil, finely chopped
• 1 bay leaf
• 2 tsp sugar
• 1 tsp salt
• 2 pinches of black pepper, ground
• 1 tsp peppercorns, green
• possibly Maggi
• 2 tbsp ajvar
• 10 basil leaves
• ½ ball/s mozzarella (buffalo mozzarella)
• Paprika powder
• Tabasco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the chopped onions in a little oil until translucent, then add the garlic for another 2 minutes. Drain the tomatoes (but reserve the juice) and chop finely again. Add the tomatoes to the pan with the onions and garlic, then add everything else one at a time and simmer gently for 1 hour, stirring frequently, until it forms a paste. Then remove the bay leaf and season to taste. As a base for pizza, you can thin the sauce with a little tomato juice; as a side dish with cooked pasta, it can remain pasty. When serving, garnish with the remaining basil leaves and small pieces of mozzarella.