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Ingredients
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1 tablespoon olive oil
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½ cup chopped onion (large chunks)
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5 cloves garlic, halved
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salt and ground black pepper to taste
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1 (28 ounce) can tomato puree
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1 ½ cups red wine
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⅛ cup chopped fresh basil
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⅛ cup chopped fresh oregano
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1 tablespoon butter
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1 tablespoon white sugar
Directions
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Heat oil in a skillet over medium heat; stir in onion and garlic. Season with salt and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
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Add tomato puree, red wine, basil, and oregano. Increase heat a touch and bring to a simmer. Cook until sauce reaches desired consistency, 1 1/2 to 2 hours. Stir in butter and sugar; simmer for 10 more minutes. Remove from heat, allow to cool, and refrigerate 8 hours to overnight.
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For a smooth sauce, remove onion and garlic pieces before spreading sauce on pizza crust. For a chunky sauce, use as is.
Nutrition Facts (per serving)
42 | Calories |
1g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 22 | |
Calories 42 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Sodium 154mg | 7% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 1g | 1% |
Vitamin C 5mg | 5% |
Calcium 12mg | 1% |
Iron 1mg | 4% |
Potassium 187mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.