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Ingredients

1 tablespoon olive oil ½ cup chopped onion (large chunks) 5 cloves garlic, halved salt and ground black pepper to taste 1 (28 ounce) can tomato puree 1 ½ cups red wine ⅛ cup chopped fresh basil ⅛ cup chopped fresh oregano 1 tablespoon butter 1 tablespoon white sugar

Nutrition Info

42.2 calories carbohydrate: 4.8 g cholesterol: 1.4 mg fat: 1.2 g fiber: 0.8 g protein: 0.7 g saturatedFat: 0.4 g servingSize: - sodium: 153.9 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

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.

5 1/2 cups

Pizza sauce made the right way, with time and wine! Sauce can be packaged and frozen in servings, and used as a dipping sauce.