Hey everyone, have you been to my blog lately? I changed my blog header recently using my lacking Photoshop skill. Haha I like the header font but not so much with the graphic. Still I think it’s presentable, right? It’s also my 5th year of blogging at Messy Witchen. Thank you for joining me in my cooking, baking and dining escapade all these years.
Now on to the topic of this post. Oh yes I attempted another Jamie Oliver’s recipe. It’s his quickest tomato sauce recipe from Jamie At Home cookbook. I started this recipe with doubt in my mind “Will this actually work? It seems so simple” and I ended up applauding this man. This tomato sauce is so simple to make and is the real deal. You can use this sauce on pizza, pasta and even meat and fish.
You’ll also need half bunch of basil and finely sliced garlic. First, cook the garlic until lightly brown in a non-stick frying pan or saucepan.
Easy Pizza Base Recipe
Add tomato and basil. Using the back of the wooden spoon and squash the tomatoes. Be careful not to splatter the sauce all over the place. Then add sugar (to reduce the acidity), salt and pepper. Once the sauce come to a boil, remove from heat and discard the garlic and basil.
Use a coarse sieve and strain the sauce. Use the back of the wooden spoon and push through as much as the tomato bits as possible. I don’t have a coarse sieve therefore many large pieces of tomatoes are left behind. Not wanting to waste food I put some of the tomatoes bits back into the sauce. Haha
Now pour the sauce into the pan back and let it boil. Then dial down the heat and let it simmer for about 5-10 minutes until it reaches the consistency you prefer. That’s it. 🙂
Pizza Without Yeast In 20 Minutes: Learning From Jamie Oliver
7. Pour the sauce back into the pan, bring to a boil and then let it simmer for 5-10 minutes for a more concentrated flavor. Once it reaches the consistency you prefer, the sauce is ready to be used.
8. You can store the sauce in a clean jar in the fridge for about a week or freeze it if you plan to use it much later.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy PolicyLearn to make authentic Neapolitan pizza dough easily at home with Jamie Oliver's fool-proof recipe, as seen on his Channel 4 series, Jamie Cooks Italy.
Jamie Oliver's Portobello Mushrooms Stuffed With Taleggio In Fresh Tomato And Basil Sauce
Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it's really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.
Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).
Preheat the oven to full whack (240C) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it's free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the door to retain heat. Wait 7 or 8 minutes and it'll be golden, crisp and ready to eat.
Jamie Oliver's Sausage Pappardelle
The Neopolitans don't mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves.
Spoon over tomato sauce (see recipe above), then top with ricotta cheese mashed with fresh marjoram leaves and finely grated Parmesan or pecorino cheese and lemon zest. Add baby courgettes tossed in olive oil and lemon juice, drizzle with a little more olive oil and bake.
Toss red and black grapes, fresh rosemary leaves and very finely sliced red onion in olive oil, then scatter over your pizza base with pine nuts, finely grated pecorino cheese, torn mozzarella cheese and a tiny drizzle of runny honey. Drizzle with a little olive oil and bake.
Cherry Tomato Pasta Sauce Jamie Oliver
Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n'duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.
Spoon tomato sauce (see recipe above) over your pizza base, then top with small blanched broccoli florets fried with garlic, fresh chilli, black olives (destoned) and sausagemeat. Tear over some provolone cheese, drizzle with a little olive oil, and bake.
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
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