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.
1/4 cup finely chopped onion
1 garlic clove, minced
1/4 cup white wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can crushed tomatoes, undrained
1/2 teaspoon balsamic vinegar
How to Make It
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.
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!
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