Start with 1.5 kg of tomatoes. Bring to a boil.
Meanwhile, dry roast a spoonful of mustard with some peppercorns and a sprig of mace. Keep a couple of star anise handy.
Chop some onions. Add a couple of spoons of oil to a frying pan. Put in the star anise. Add the chopped onions. Mix in the ground spices. Cook until the onions turn brown. Set aside.
Time to prepare a bouquet garni that will infuse its aroma and taste into the sauce. Take some cinnamon, allspice, black pepper, cloves and nutmeg.
Tie up the spices in the bouquet.
Pulp the boiled tomatoes in a mixer. Remove skins. Add to the sauteed onions. Put in the bouquet garni and simmer. Add salt and sugar to taste, and two spoons of white vinegar.
Cook on medium heat for 40 minutes until the sauce begins to have glazed appearance.
Now for the pizza! Get the veggies ready - onions, chilli, tomato and basil: all home grown!
We favor Buitoni fina for the base and Galbani mozzarela. Slap on the sauce and pile up the veggies.
Slap into the oven, 205 degrees C, for 10 minutes.
Mmmm...Ab ayega mazza!
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