The recipe below makes 500ml and is an ideal topping for a pizza base.
Recipe by Gilly Robinson, Malton Cookery School, for Blacker Hall Farm Shop
- 2 tbsps Olive or Rapeseed Oil
- 4 Garlic Cloves, peeled and sliced
- Leaves from 1 bunch of Basil
- 3 x 400g tins Whole Plum Tomatoes
- Salt and Pepper
Heat the oil and soften the garlic for 2 minutes; then add the tomatoes and squash them with a spoon. Season and bring to the boil for 5 minutes.
Strain into a bowl and push the pulp through as hard as you can. Remember to keep taking the pulp off the underside of the sieve.
Return to the pan and simmer for 5 minutes. Then cool and top the pizzas!