Homemade Onion-Garlic Free Pizza Sauce Recipe

This recipe guides you through making a delicious, homemade pizza sauce completely free of onions and garlic. Perfect for those with dietary restrictions or simply seeking a unique flavor profile, this recipe utilizes the vibrant color and mild heat of Kashmir red chilies to create a rich and flavorful base. The process emphasizes using high-quality, fresh ingredients and meticulous attention to detail – from carefully blanching tomatoes to achieve a smooth texture, to gently sautéing spices to unlock their full aroma. The result is a sauce that is both simple to make and remarkably delicious.This onion-garlic-free pizza sauce is incredibly versatile. Beyond its perfect application on pizzas, it lends itself beautifully to pasta dishes, adding a depth of flavor that elevates any meal. The step-by-step instructions ensure even novice cooks can achieve a professional-quality sauce, rich in color and bursting with authentic flavors. Enjoy the ease and satisfaction of creating a truly special sauce from scratch, knowing exactly what delicious ingredients went into its creation.

Pros And Cons

Read more: 5 Best Pizza Stones for Enhancing Your Green Egg Magic

Preparing the Chilies

Start by soaking 25-30 grams of dried Kashmir red chilies in hot water for about 30 minutes. This step softens the chilies, making them easier to blend later. The soaking process also helps to infuse the water with chili flavor, contributing to a richer sauce.

The type of chili you use significantly impacts the final flavor profile of the sauce. Kashmir red chilies are known for their vibrant color and relatively mild heat, making them a great choice for this recipe. Adjust the quantity based on your desired spice level.

Blanching and Peeling Tomatoes

Next, blanch approximately 750 grams of ripe, red tomatoes in boiling water for a few minutes. This process loosens the skins, making them easy to remove. The color of your tomatoes directly affects the final color of the sauce, so choose bright red tomatoes for best results.

After blanching, immediately transfer the tomatoes to a bowl of ice water to stop the cooking process and make peeling even simpler. Removing the skins creates a smoother, more refined sauce texture.

Blending and Sautéing

Roughly chop the peeled tomatoes into small pieces. Combine the chopped tomatoes and the soaked chilies in a blender. Ensure both are completely cool before blending to prevent scalding. Blend until you achieve a coarse puree; avoid over-blending for a better texture.

In a pan, sauté 1 tablespoon each of oregano and red chili flakes in 2 tablespoons of oil (olive or sunflower) over low heat for about 30 seconds. Be cautious of store-bought oregano and chili flakes as some may contain onion and garlic powder; look for pure options or contact the supplier mentioned in the video description.

Simmering and Finishing

Add the tomato-chili puree to the pan with the sautéed spices. Cook the sauce over low heat for 5 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to slightly thicken.

Season with salt and 1 teaspoon of sugar, to balance the acidity. Continue cooking for another 7-8 minutes, until the sauce reaches the desired consistency. Stir in fresh basil leaves at the end for added flavor and aroma.

Conclusion

This recipe provides a delicious and easy-to-make onion and garlic-free pizza sauce, perfect for those with dietary restrictions or preferences. The sauce is versatile, suitable not only for pizzas but also for pasta dishes.

The recipe emphasizes the importance of using high-quality ingredients and carefully controlling the cooking process to achieve the desired flavor and texture. The resulting sauce is rich, flavorful, and can be stored in the refrigerator for up to a week.