Thick, fragrant and intense! Try this as base for a classic Margherita pizza. It is also excellent on Eggplant, Chicken or Veal Parmesan. Passata is sold in most supermarkets. It should have no nasty additives.
1 tbsp (15 mL) extra virgin olive oil
1 large clove garlic, minced
¼ cup (60 mL) dry red wine
2 cups (500 mL) passata (strained tomatoes)
1/2 tsp (2 mL) kosher salt
Freshly ground pepper to taste
1/4 tsp (1 mL) dried oregano leaves
1/4 cup (60 mL) packed shredded basil leaves
Heat oil in medium pan on medium heat until shimmery. Stir in garlic, 10 seconds. Add wine. Cook, stirring occasionally, until partly evaporated, about 2 minutes. Stir in passata, then salt, pepper and oregano. Turn heat to medium-low and simmer 10 minutes, stirring often, until thickened and reduced to about 1-1/2 cups (375 mL).
Remove from heat. Stir in basil.
Makes about 1-1/2 cups (375 mL).
Credit: Susan Sampson
Tested in Imperial