Pizza sauce

PREPARATION

1. Light the charcoal in the Big Green Egg and after 10-12 minutes place the red onion directly between the glowing charcoal. Close the lid of the EGG and allow the onion to roast for about 20 minutes. During roasting, turn the onion a few times with the Grill Tong.
2. Remove the onion from the EGG. Place the Stainless Steel Grid and heat the Big Green Egg to about 160 °C. In the meantime cut the tomatoes in half and brush the cut surface with 1 tbsp of olive oil. Place the tomatoes cut side down on the grid, close the lid and grill the tomatoes for about 20-25 minutes, until they have caramelised to a nice golden brown colour. At the same time, place the garlic cloves on the grid and roast these until soft. While waiting for this, remove the blackened skin from the onion and cut the onion in half.
3. Place the grilled tomatoes and half of the onion in a blender and squeeze the garlic cloves over it (use the other half of the onion for the pizza Calzone). Add the basil leaves and remaining olive oil. Purée the vegetables and season to taste with salt and pepper. With the pizza base and basic sauce we can make endless variations by topping or filling the pizzas with different ingredients.