MASTER CHEF
®
12˝ TABLETOP GAS PIZZA OVEN
21
METHOD
1. In a bowl, crush the tomatoes by hand.
2. Add olive oil to a pot and heat at med-low temperature for 10-15 seconds.
3. Add the minced garlic to simmering olive oil. Continue to stir until fragrant.
4. Add the oregano, tomatoes, and pepper flakes (for more heat).
5. Simmer for 5-7 minutes and remove from heat.
6. Chop the basil and add to the sauce with desired amount of salt.
7. Stir and place into a fridge to cool.
• 1 x 794g (28 ounce) can of San
Marzano tomatoes or other high-
quality brand tomatoes, or use 2
pounds of sun-ripened rosa plum
tomatoes
• 30 mL extra virgin olive oil
• 3-4 cloves minced garlic
• 22 mL of dried oregano
• 2.5 mL or more to taste of sea
salt or coarse salt
• 4 fresh leaves of basil
• A pinch of red pepper flakes for
heat (optional)
PIZZA SAUCE
YIELD: 1 Litre
INGREDIENTS:
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PIZZA SAUCE
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