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12
BASICS
½ TABLESPOON OLIVE OIL
4 GARLIC CLOVES, PEELED
1 SMALL ONION, PEELED AND
CUT INTO 1-INCH PIECES
¾ TEASPOON DRIED OREGANO
1 CAN (28 OUNCES) WHOLE
PLUM TOMATOES, WITH JUICES
¼ CUP DRY WHITE WINE
½
TEASPOON KOSHER SALT
2 SPRIGS FRESH BASIL (10 TO 12
LARGE LEAVES)
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ TO ¾ TEASPOON RED PEPPER FLAKES
(OPTIONAL, TO TASTE, FOR A
SPICIER SAUCE)
Makes about 4 cups
1. Put the olive oil into a large saucepan set over
medium heat.
2. While oil is heating, insert the chopping blade into
the work bowl of the food processor. With the
machine running, drop the garlic through the feed
tube to chop. Turn unit off, scrape down the sides of
the bowl and add the onion. Pulse to chop, about 10
times.
3. When the oil is hot add the garlic, onion and oregano
to the pan. Sauté until onion is softened and the
garlic is fragrant.
4. While the onion mixture is cooking, add the tomatoes
to the work bowl and pulse to chop. Add the
tomatoes, wine and salt to the pan with the basil.
Bring to a boil and then reduce the heat to low.
Cover the pan loosely and simmer for about 1 hour.
Turn off the heat and let the sauce cool in the pan for
10 minutes. Stir in the black pepper and optional
red pepper akes. 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.
Nutritional information per serving (¼ cup):
Calories 22 (20% from fat)
|
carb. 3g
|
pro. 1g
|
fat 0g
sat. fat 0g
|
chol. 0mg
|
sod. 191mg
|
calc. 13mg
|
ber 1g
This sauce comes together in no time but tastes like it has been simmering
all day long. When reduced, it makes a tasty topping for homemade pizzas.
SIMPLE TOMATO SAUCE