Updated: Jun 30
Preparation and Cooking Time: 45 min.
4 Tomatoes Medium Size Chopped
400 grams Can Chopped Tomatoes
1 Onion Medium Size Finely Chopped
1½ tbsp Ginger Paste
2 tbsp Oil
½ tsp Ajwain Seeds (Ajmo)
1½ tsp Dried Mix Herbs
1½ tsp Dried Oregano
¾ tsp Taj Laving Masala Powder
1 tsp Red Chilli Powder
¾ tsp Black Pepper
¾ tsp Turmeric Powder
1½ tsp Jaggery (Gōr)
Salt to taste
Blend both the tomatoes into a fine puree in the blender and set aside.
Heat the oil in a pan, add the ajwain seeds, add the onions, and cook until brown.
Add the ginger paste, ½ tsp dried mix herbs, ½ tsp dried oregano and taj laving masala and sauté for a minute.
Now pour the tomato puree in and add the rest of the dried mix herbs, dried oregano, red chilli powder, turmeric powder, black pepper, jaggery and salt.
Stir well, bring the mixture to a boil, then simmer gently for 20 minutes, occasionally stirring till the sauce is thick.
Your pizza sauce is ready.
Keeps well in the fridge for two weeks or stored in an airtight container in the freezer.