Pizza sauce

Prepare the tomatoes (1 kg): make cross-shaped cuts on them, place them in a deep container, and pour boiling water over them. Leave for 3-4 minutes.

While the tomatoes are steeping, chop the onion (100 g) into small pieces for easier grinding, and remove the seeds from the bell pepper (130 g) and also chop it.

After the tomatoes have steeped, drain the boiling water and pour cold water over them for a minute to make it easier to remove the skin.

Remove the “bottoms” from the tomatoes, then chop all the prepared vegetables using a meat grinder, food processor, or blender.

Transfer the resulting mixture to a wide pot.

Add a tablespoon of salt and 2 tablespoons of erythritol to the pot. Pour in 30 g of olive oil. Mix well to dissolve the salt and sugar.

Bring the mixture to a boil, then simmer over medium heat, stirring, for about 45 minutes. Our goal is to reduce the tomato mixture to almost half of its original volume.

Stir occasionally to prevent the mixture from burning.

When the sauce becomes thicker, gather it from the edges of the pot with a spatula.

While the sauce is cooking, crush the garlic (20 g) using a press or grater.

When the sauce thickens, add the remaining spices:

• prepared garlic;
• hot pepper (1 piece);
• ground black pepper (to taste);
• sweet paprika (1 tsp);
• Italian herbs (2 tsp);
• apple cider vinegar 4-6% (15 ml).

Stir and continue to simmer on low heat for another 20-30 minutes.

While the sauce is hot, it may seem thin, but it will thicken as it cools.