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Sauces & Dressings
or when reduced, a tasty topping for homemade pizzas.
Makes 3 cups tomato sauce for pasta / 1¾ 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, cut into 1-inch pieces
4
garlic cloves
¾
teaspoon dried oregano
1
teaspoon extra virgin olive oil
1
can (28 ounces) plum tomatoes,
with juices
10–12 fresh basil leaves
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 2¾-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 tomatoes with their juices, basil, 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,
stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza
topping. The sauce freezes well.
Nutritional information per half-cup tomato sauce:
Calories 47 (20% from fat) • carb. 6g • pro. 2g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g
Nutritional information per quarter-cup reduced for pizza sauce:
Calories 40 (20% from fat) • carb. 6g • pro. 2g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g
Simple Tomato Sauce
A simple marinara sauce for pasta,
50
3
tablespoons dry white wine
or vermouth
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
¼–¾ teaspoon crushed red pepper flakes
(optional, for a spicier sauce)
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