When I was a student many many years ago I used to get together with a bunch of friends for beer and homemade pizza on a Friday night. It did not take us long to realise that it cost us less (and therefore we had more to spend on beer) if we made our own bases and also from reading the labels that pizza sauce in a jar has the primary ingredient of water! If you must use a jar then use a jar of pasta sauce - most supermarkets sell their own nowadays, but it is really easy (and cheap) to make you own and it can be used for pizza topping, pasta sauces and even freezes well.
Homemade pasta/pizza sauce - serves 4
1 onion finely, chopped
oil
1 carton value passata
1-2 tsp mixed herbs
1-2 cloves garlic
2 -3 tbsp water
Fry the onion in the oil (in the case of my £15 per person a week menu then margarine) until soft. Add the crushed garlic and fry for 1 minute more (do not be tempted to add the garlic at the beginning as it is liable to burn and be bitter).
Add the mixed herbs and the passata. Use the water (just a splash really) to get the last dregs out of the carton - after all you paid for it!
Bring to the boil - that's it ready to use - if you overdid it with the water then simmer for a few minutes to reduce down.
How to use
Pizza topping
Stir in meatballs and serve with pasta
Stir in mince and veggies and serve with pasta as spag bol
Stir in mince and veggies and serve with mashed potato on top for cottage/shepherds pie
Stir in mince and veggies and use to make lasagne
Stir into pasta and top with breadcrumbs and cheese to make pasta bake
Cooked rice, veggies and leftover meat if you have any - add cajun spices or chilli powder
Stir in beans/lentils for veggie version of spag bol.
Water down with stock and use as a base for minestrone soup or as a soup in it's own right.
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