Rating: 4.5 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light September 2006

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Read the full recipe after the video.

Recipe Summary test

Yield:
1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

203 calories; calories from fat 1%; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 9.6g; carbohydrates 42.2g; fiber 10.1g; iron 7.3mg; sodium 953mg; calcium 201mg.
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