Ingredients20 vine tomatoes2 red peppers1⁄2 cucumber (peeled and deseeded)1/3 A10 tin of whole peeled Italian tomatoes1⁄2 red chilli (deseeded and chopped)150ml ketchup400ml tomato juice10 large basil leavesMethod1 - Squeeze the vine tomatoes so all the seeds are released.2 - Discard the seeds and place tomatoes into a large bowl.3 - Add all the other ingredients and leave to marinate for 3-4 hours.4 - Once marinated put the mixture into a blender. Blend until a liquid then pass through a sieve into a clean bowl.
Ingredients595 grams plain flour530 grams water3⁄4 tsp dried yeasts1 Tbsp Flaky salt70g extra virgin olive oilMethod1 - Place all ingredients except for the olive oil into the bowl of a planetary mixer with the hook attachment, mix on high speed for 3 minutes.2 - Pour the olive oil into a mixing bowl and add the dough, cover and set aside to prove3 - After two hours transfer the dough to a line 30x20cm tin and bake at 220 °c for 16 minutes or until golden brown and cooked through.