Tomato Sauce with Gastrique

If you’re trying to step up your pizza game, look no further! With this rich tomato sauce, all the flavours will be intensified and joined together to create a perfect dish right on your plate. But don’t stop there – it will be perfect for a variety of different dishes so make a big batch straight away. What’s the secret sauce you might ask? Gastrique! The lovely balance of sweet and sour enhances the taste of the tomatoes, making it one of the best you’ll ever try. And need we really repeat ourselves? Nothing beats homemade! So let’s roll up our sleeves and get cooking.


1 medium onion, chopped

1 garlic clove, crushed

2 tablespoons olive oil

1 x 400g tin chopped tomatoes

55mls/2 fl oz red or white wine vinegar (or cider vinegar)

2 teaspoons sugar

1 tablespoon basil or thyme, chopped

ENTCS Recipe for Tomato Sauce with Gastrique


  1. Put the oil in a saucepan, heat gently and add the onion. Stir well and keep over a low heat. Cover with a lid and cook very gently until the onion is soft, which will take about 20 minutes. Check every now and again that the onion isn’t burning.
  2. Add the garlic and cook for 1 minute.
  3. Add the tomatoes, bring to the boil and simmer, covered for 30 minutes. (if you are making this for a pizza topping take the lid off so it can reduce by about 1/3rd.
  4. Meanwhile put the vinegar and sugar in a small saucepan and dissolve the sugar. Allow the vinegar to boil and turn to caramel. Pour the tomato sauce on top and mix well. Season with salt and pepper and add the herbs.

Note: the sauce can be liquidised and sieved for a smooth sauce or left chunky. Add the herbs after sieving.

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