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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This pizza sauce recipe came from a recipe in the Pasadena Weekly entitled Mock DiFara's Pizza Pie. Ingredients:
3 tablespoons extra virgin olive oil |
1 small yellow onion, finely diced |
1 stalk celery, finely diced |
1 medium carrot, finely diced |
5 garlic cloves, finely minced |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 cup fresh italian parsley, chopped |
1/2 cup fresh oregano leaves, chopped |
1/2 cup fresh basil leaf, chopped |
1 (28 ounce) can whole italian plum tomatoes |
1/2 cup red wine |
1 tablespoon tomato paste |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
Directions:
1. Heat oil in a large skillet over medium heat. Add onion, celery and carrot, and cook, stirring occasionally, until tender and translucent, about 10 minutes. Add garlic and herbs and cook another 2 to 3 minutes, until tender.
2. Add tomatoes, wine, tomato paste, salt and pepper. Bring to a boil, then reduce heat to low, cover and cook 20 to 30 minutes, stirring occasionally and crushing tomatoes with a spoon. Thicken sauce by returning to a boil and stirring for the last 5 minutes, allowing excess liquid to be reduced. Serve as is, or pass through a food mill or blender for a smoother sauce.
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