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
Cooking Light SEPTEMBER 2006
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 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
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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