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- Preparing Time: 10 hours and 5 minutes
- Total Time: -
- Served Person: 22
- 1 tablespoon white sugar
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and ground black pepper to taste
- 1 1/2 cups red wine
- 1 (28 ounce) can tomato puree
- 1/2 cup chopped onion (large chunks)
- 5 cloves garlic, halved
- 1/8 cup chopped fresh basil
- 1/8 cup chopped fresh oregano
- Carbohydrate 4.8
- Cholesterol 1
- Fat 1.2
- Protein 0.7
- Sodium 154
- Calories 42 calories;
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.
