Ingredients
22
22 servings
- •1 tablespoon olive oil
- •0.5 cup chopped onion (large chunks)
- •5 cloves garlic, halved
- •salt and ground black pepper to taste
- •1 (28 ounce) can tomato puree
- •1.5 cups red wine
- •0.125 cup chopped fresh basil
- •0.125 cup chopped fresh oregano
- •1 tablespoon butter
- •1 tablespoon white sugar
Instructions
- 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.
- 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.
- For a smooth sauce, remove onion and garlic pieces before spreading sauce on pizza crust. For a chunky sauce, use as is.
Nutritional Facts
Per 22 servings
- Calories: 42
- Carbohydrate: 5g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 3g
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