Simple Tomato Sauce

Ingredients

1 small onion (4 ounces), cut in 1-inch pieces
4 garlic cloves
¾ teaspoon dried oregano
1 teaspoon extra virgin olive oil
1 can (28 ounces) plum tomatoes, with juices
2 sprigs fresh basil (10-12 large leaves)
3 tablespoons dry white wine or vermouth
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ to ¾ teaspoon crushed red pepper flakes, (optional, to taste, for a spicier sauce)

Instructions

Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times. Heat the oil over medium heat in a 2¾-quart saucepan; add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Bring to the boil, then reduce the heat to low, cover loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping. The sauce freezes well.

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