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BASICS
SIMPLE TOMATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 4 cups tomato sauce for pasta; 2½ cups tomato
sauce for pizza
Approximate preparation time: 10 to 15 minutes,
plus 1 hour cooking (cook an additional 40 minutes to
make the reduced pizza sauce)
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
onion and pulse to chop, about 10 times. Put the olive
oil into a 6-quart saucepan over medium heat. When
the oil shimmers across the pan, add the onion. With
the processor running, drop the garlic through the feed
tube to chop. Add the garlic and oregano to the pan.
Cook until onion is softened and the garlic is fragrant.
While the onion mixture is cooking, add the tomatoes to
the work bowl and pulse to chop. Add the tomatoes to
the pan with the basil, wine and salt. Bring to a boil and
then reduce the heat to low; cover the pan 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 optional red pepper flakes. Taste and adjust
seasoning accordingly.
If you would like a sauce for pizza, continue to simmer,
uncovered, for 40 additional minutes to reduce, stirring
now and then. Transfer the reduced sauce to a bowl to
cool before using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup):
Calories 46 (22% from fat)
|
pro. 2g
|
carb. 6g
|
fat 1g
|
sat. fat 0g
|
chol. 0mg
|
sod. 457mg
|
calc. 91mg
|
fiber 1g
Nutritional information per serving (½ cup):
reduced for pizza sauce
Calories 74 (22% from fat)
|
pro. 3g
|
carb. 10g
|
fat 2g
|
sat. fat 0g
|
chol. 0mg
|
sod. 732mg
|
calc. 91mg
|
fiber 2g
1 med i u m on ion (about
4 ounc es), cut into
1-inch p i ec e s
1½ tabl esp oon s ex tra virGin
oliv e oi l
6 Garlic clove s
1 teas poo n dried oreGano
1 c an (35 ounc es) plum
toma toe s, w i t h juices
2 spriGs f r e sh basil (10 t o 12
larGe l e a v e s )
¼ cup dry w h i te w i ne
½ teas poo n kos her sal t
¼ teaspoon f r es h l y Ground
bla ck p e p pe r
½ t o 1 teasp oon red p e p pe r flakes
(opti ona l, t o t a s te , fo r a
s p i ci e r sauc e)