This makes a chunky pizza sauce; if you prefer a smoother consistency, you can puree the sauce in a food processor with one tablespoon water.
1/4 cup finely chopped onion
1 garlic clove, minced
1/4 cup white wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can crushed tomatoes, undrained
1 tablespoon chopped fresh basil
1/2 teaspoon balsamic vinegar
How to Make It
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add garlic to pan; sauté 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat; stir in basil and vinegar. Cool.
Note: Nutritional analysis is for 1 1/3 cups Basic Pizza Sauce.
Spicy Pizza Sauce Variation: Add 1/2 teaspoon crushed red pepper with the oregano and black pepper; omit basil. Yield: 1 1/3 cups.
(Totals are for 1 1/3 cups Spicy Pizza Sauce.) CALORIES 206 (2% from fat); FAT 4g (sat 1g, mono 1g, poly 2g); PROTEIN 6g; CARB 6g; FIBER 3g; CHOL 0mg; IRON 3mg; SODIUM 953mg; CALC 199mg
Make-ahead tip: Prepare the sauce a day or two ahead and refrigerate it, or make a double batch and freeze the extra for up to one month.
This pizza sauce is one I will be using over and over again! - Along with the basic pizza dough recipe.
We followed the recipe, adding more wine, salt and some of the herbs according to taste. It turned out beyond delicious! We doubled this recipe and have some sauce leftover. We're making it again, for the family this time, tomorrow night! It's seriously that good!
I will keep this as my one and only pizza sauce recipe. Despite using canned tomatoes, it has a fresh, light taste. The balsamic vinegar gives it just the right amount of richness. You may be tempted to add salt -- don't! Once your toppings are added, the sauce serves as a wonderful contrast.
I made the spicy version of this recipe to go with the Whole Wheat Pizza Dough (June 2000), and it was outstanding! A regular sauce (I tried the pizza sauce made from the Basic Marinara recipe) tends to get lost on the whole wheat dough, and this spicy sauce was perfect. I doubled the recipe and after putting sauce on the two pizzas for tonight, I still have 1.5 cups of sauce to freeze.
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