- 2 Tbs Minced fresh basil (optional)
- 1 Tbs Dried basil
- 1/2 tsp Dried Oregano
- 1/4 Cup Dry white wine (good drinkable stuff)
- 1/4 Cup Minced onion
- 1 tsp Minced garlic
- 1 Tbs Olive oil (use the good stuff)
- 1 1/2 Cup Chopped, crushed plum tomatoes
- 2 Tbs Tomato paste
Steep dried herbs in wine for at least 15 minutes.
Over medium heat, saute onion and garlic in the olive oil until onions are translucent, stirring frequently. Add tomatoes and paste, then herbs and wine. Cover and simmer for 20 minutes. Remove from heat and puree in a blender until smooth. Return to pan and simmer without cover until sauce thickens.
For a sweeter sauce, use sweet white wine and add 1 teaspoon sugar. The recipe can be multiplied and the extra canned in pint jars for later use. It can be made up the day before.
I followed this recipe almost exactly, except that I only had canned tomatoes and cooking wine (since 1/4 cup of good white wine means wasting an awful lot) and came out with a sauce that I was very, very pleased with. It was enough for two pizzas.