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Sauces & Dressings
Simple Tomato Sauce
A simple marinara sauce for pasta,
or when reduced, a tasty topping for homemade pizzas.
Makes 3 cups tomato sauce for pasta / 1-3/4 cups tomato sauce for pizza
Preparation: 5-10 minutes plus 1 hour cooking and cooling time
(add an additional 40-50 minutes to make the reduced pizza sauce)
1 small onion (4 ounces),
cut in 1-inch pieces
4 cloves garlic, peeled
3/4 teaspoon dried oregano
1 teaspoon extra virgin olive oil
1 can (28 ounce) plum tomatoes,
with juices
2 sprigs fresh basil (10-12 large
leaves)
3 tablespoons dry white wine or
vermouth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black
pepper
1/4 -3/4 teaspoon crushed red pepper flakes
(optional, to taste, for a spicier
sauce)
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 2-3/4-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 a boil,
then reduce the heat to low, cover loosely and simmer for 45 to 50 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, stir-
ring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza top-
ping. The sauce freezes well.
Nutritional analysis per half cup tomato sauce:
Calories 47 (20% from fat) • carbo. 6g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g
Nutritional analysis per quarter cup reduced for pizza sauce:
Calories 40 (20% from fat) • carbo. 6g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 50