This makes a chunky 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.

Kathryn Conrad
Recipe by Oxmoor House August 2011

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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 1/4 cup finely chopped onion to pan; sauté 3 minutes or until tender. Add 1 minced garlic clove to pan; sauté 30 seconds. Stir in 1/4 cup white wine; cook 30 seconds. Add 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1/2 teaspoon cruched red pepper, 1/8 teaspoon freshly ground black pepper, and 1 (5-ounce) can undrained crushed tomatoes. Reduce heat, and simmer 20 minutes or until thick. Remove from heat; stir in 1/2 teaspoon balsamic vinegar. Cool.

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  • Nutritional analysis is for 1 1/3 cups Spicy Pizza Sauce.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

206 calories; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 9.6g; carbohydrates 42.6g; fiber 10.3g; iron 7.3mg; sodium 953mg; calcium 199mg.
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