Pizza crusts deserve a decent dipping sauce, and a little non-alcoholic amber ale can make a familiar tomato and garlic recipe more interesting. This is intentionally simple: a handful of cupboard ingredients, a short simmer and a sauce suitable for pizza, focaccia or breadsticks.
Serves / makes: Approximately 250ml
Preparation: 5 minutes
Cooking: 15–20 minutes
Recommended NA beer: NA amber ale or mild stout
Ingredients
- 200g tomato passata
- 100ml non-alcoholic amber ale
- 15g tomato purée
- 2 garlic cloves, crushed
- 15ml olive oil
- 5g caster sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried chilli flakes (optional)
- Salt and freshly ground black pepper, to taste
Method
- Heat the olive oil gently in a small saucepan.
- Add the garlic and cook for about 30 seconds without allowing it to burn.
- Stir in the tomato purée and cook for a further minute.
- Pour in the amber ale and stir, then add the passata, caster sugar, oregano and optional chilli flakes.
- Season lightly with salt and black pepper.
- Bring to a gentle simmer and cook uncovered for approximately 15–20 minutes until slightly reduced, stirring occasionally.
- Taste and adjust the seasoning, adding a little more sugar if the tomatoes are especially sharp.
- Serve warm alongside pizza, garlic bread, breadsticks or onion rings.
Why Use This NA Beer?
Amber ale can add gentle malt notes to tomato and garlic. A small amount of mild stout creates a darker alternative, although the balance may need adjusting to avoid excess bitterness.
Tips and Variations
If you prefer a completely smooth sauce, blend briefly once it has cooled a little. Use a low-bitterness beer and avoid reducing it aggressively.
