ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basic Pizza Sauce

Yield 1 1/3 cups
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.

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 203
  • caloriesfromfat 1 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 9.6 g
  • carbohydrate 42.2 g
  • fiber 10.1 g
  • cholesterol 0.0 mg
  • iron 7.3 mg
  • sodium 953 mg
  • calcium 201 mg

How to Make It

  1. 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.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  2. Note: Nutritional analysis is for 1 1/3 cups Basic Pizza Sauce.

  3. Spicy Pizza Sauce Variation: Add 1/2 teaspoon crushed red pepper with the oregano and black pepper; omit basil. Yield: 1 1/3 cups.

  4. (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

  5.  

  6. 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.