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. 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 recipe goes with Basil and Three-Cheese Thin-Crust 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, crushed red pepper, black pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat; stir in vinegar. Cool.
Note: Nutritional analysis is for 1 1/3 cups Spicy Pizza Sauce.
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