Thick + fragrant + intense = great pizza sauce. Try this sassy sauce as a base for a classic margherita pizza, or any
homemade pizza you crave.
1 tbsp (15 mL) extra virgin olive oil
1 large clove garlic, minced
1/4 cup (60 mL) dry red wine
2 cups (500 mL) passata
1/2 tsp (2 mL) or more kosher salt
Freshly ground black pepper to taste
1/4 tsp (1 mL) dried oregano
1/4 cup (60 mL) shredded basil leaves
In medium pan, heat oil on medium until shimmery. Stir in garlic 10 seconds. Add wine. Cook, stirring occasionally, 2 minutes, or until partly evaporated. Stir in passata. Add salt, pepper and oregano. When mixture comes to boil, reduce heat to medium-low. Simmer, stirring often, 10 minutes, or until reduced to 1-1/2 cups (375 mL).
Remove from heat. Stir in basil.
Makes 1-1/2 cups (375 mL).
P is for Passata: Puréed, strained tomatoes are known as passata. Most supermarkets sell passata, in bottles or cartons. Passata should have no nasty additives. Do not confuse passata for canned tomato sauce.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL