This makes a great pizza sauce if you like mushrooms – saves the hassle later of putting the mushrooms on yes, but also puts the flavour in every mouthful!
Re-hydrate 100g of dried shitake mushrooms ready to add to the sauce. To do this leave for an hour after pouring over boiling water, then pour out and allow to drain properly.
In a saucepan cook: 2 tins of chopped tomatoes, 4 garlic cloves, 2 chefs pinches of salt, 2 chefs pinches of sugar. Cook covered on highish for around 10 minutes then remove the lid, reduce the heat and let the sauce thicken somewhat to a desired pizza base consistency.
Pour the sauce into the now hydrated mushrooms and use a stick blender to make the passata.