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.
Very good and easy to make. Definitely spicy though! Next time I'll halve the red pepper, b/c both my husband and I thought it was a bit overpowering.
The only thing that I found lacking from this recipe was salt. I had to add about half a teaspoon to make it a little less bland. It could be that I used fresh tomatoes instead of canned. I used 4 roma tomatoes, blended 3 and chopped 1. Also, I didn't have any white wine handy so I just added water. Im not a big fan of chunks, so I may blend all of the tomatoes next time. Overall it was a good recipe!
