Learning Objective
You will learn how to make a raw tomato sauce to top your sourdough pizzas with.
Estimated time: 5 mins.
Please note
This recipe has been made available for the public, but as it is part of our curriculum not all the links to the lessons are available to read. This does not impact the ability to make this sauce, but I hope it gives you a flavour of how the recipes are lessons in themselves for BALM protocol.
When pizzas were first being baked in Naples, the bases would have been leavened with wild yeasts, bringing all their wonderful flavour to the dish. Over time, baker’s yeast has replaced sourdough in many recipes, but for a truly authentic pizza, I think you need to go back to the original.
A sourdough pizza base and a rich tomato pizza sauce combine to create a classic and truly delicious pizza. This sauce is sweet with just a touch of a sour tang. Make sure you use a good-quality passata when you make this – it gives the sauce a lovely thick consistency. This easy tomato pizza sauce recipe is Adam Pagor’s version.
There is a really interesting study on lycopene, which is found in tomatoes, discussing the increase in positive gut microbes – Bifidobacterium adolescentis and Bifidobacterium longum. Click here to read it.
Ingredients
- 140g tomato puree
- 400g passata
- 2 good pinches sea salt
- 2 tablespoons basil-infused olive oil
- 1 tablespoon good-quality balsamic vinegar
- black pepper, to taste
- pinch of coconut sugar, or a drizzle of maple syrup or honey – anything to break through the acidity a bit and take the sharpness away
Just stir all the ingredients together – it’s as simple as that.
This will make enough for about 8 pizzas. Any excess pizza sauce can be stored in the fridge for a week, or frozen and defrosted when needed.
Learning Outcome
You will know how to make a tomato pizza sauce and understand the benefits of tomatoes for your gut microbiome.
