Home-Made Pizza Sauce

Rebeka Bergin Rebeka Bergin

    Heat the Olive Oil on a medium heat and then sauté the Garlic for about a minute (do not let it turn brown). Then add the Passata, Tomato Purée, Dried Oregano, and Sea Salt and Black Pepper. Turn down the heat and simmer for 3 minutes, then remove it from the heat. Use what you need, then store the rest in an air-tight container and refrigerate for up 2 days.

Article ID,18233589817,Servings,4,Paper Link,https://paper.dropbox.com/doc/Homemade-Pizza-Sauce--AaCIUrKi9PlHWbZUS~I4uoUOAg-JhnQL2lb2rCVf3gFp21f8
Day,Lunch,Dinner
Calories,41,Macros
Fat,2g,15
Protein,1g,4
Carbohydrates,6g,22
Allergens,Soy-Free,Egg-Free,Nut-Free,Seafood-Free
Suitability,Fat-Loss,Vegetarian,Vegan,Keto

Ingredient,Amount,Style
Passata,1 Cup
Tomato Purée,½ Teaspoon
Olive Oil,½ Tablespoon
Garlic,1 Clove,minced
Dried Oregano,½ Teaspoon
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.