Basic Pizza Sauce

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.

This recipe goes with Pepperoni Pizza

Yield: 1 1/3 cups
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 1%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 9.6g
  • Carbohydrate: 42.2g
  • Fiber: 10.1g
  • Cholesterol: 0.0mg
  • Iron: 7.3mg
  • Sodium: 953mg
  • Calcium: 201mg

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

Preparation

  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.
  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 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 9.6g; CARB 42.6g; FIBER 10.3g; CHOL 0mg; IRON 7.3mg; 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.
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