This sauce is quick and easy, and can be cooked down into a tasty pizza sauce in no time.
Makes about 2½ cups (Tomato Sauce); 2 cups (Pizza Sauce)
1 tablespoon olive oil
4 garlic cloves, peeled
¾ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons dry white wine
1 can (28 ounce) whole plum tomatoes, with juices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons granulated sugar
¼ teaspoon red pepper flakes (optional, to taste, for a spicier sauce)
Nutritional information per serving (1/4 cup)
Calories 38 (33% from fat) • carb. 5g • pro. 0g • fat 1g
- sat. fat 0g • chol. 0mg • sod. 286mg • calc. 17mg • fiber 1g
Nutritional information per serving (2 tablespoons)
Calories 24 (33% from fat) • carb. 3g • pro. 0g • fat 1g
- sat. fat 0g • chol. 0mg • sod. 179mg • calc. 11mg • fiber 0g
Active Time: 15 to 20 minutes
Inactive Time: 30 to 60 minutes
- Put the olive oil into a large saucepan set over medium-low heat.
- While oil is heating, insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic through the feed tube to chop. Process until finely chopped.
- When the oil is hot, add the garlic, basil and oregano to the pan. Sauté until the garlic is fragrant, about 1 minute. Add the wine to the pan and increase heat to medium; cook until completely evaporated, about 3 to 4 minutes.
- While the wine is cooking, put the tomatoes into the work bowl and pulse to chop, about 6 to 8 times. Add to the pan with the salt and pepper.
- Bring sauce to a boil and then reduce the heat to low.
Stir in sugar (start with 1 tablespoon – add more if needed) and partially cover the pan loosely and simmer for about 30 minutes, until slightly reduced. If pizza sauce is the goal, allow to simmer for an additional 30 minutes.
- Once the desired consistency has been achieved, stir in the optional red pepper flakes. Taste and adjust seasoning as desired.