Pizzaiola Classico
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can tomato (s), peeled
- 2 shallot (s)
- 2 garlic
- 2 tablespoon tomato paste
- 5 tablespoon olive oil
- 2 teaspoons oregano
- 2 teaspoons herbs from Tuscany
- 250 ml red wine, dry
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- First, peel the two shallots together with the garlic cloves and chop them very finely. The smaller, the better the pizza sauce will be later. Then heat the olive oil and sauté the shallots and garlic briefly. Don`t let it turn brown.
- Add the can with the peeled tomatoes together with the juice and stir in the tomato paste. Pour the red wine. Add the spices, salt, sugar and pepper.
- The pizza sauce should be reduced to a medium heat for about 1 hour.
- The sauce is ready when it is a thick, soft, spreadable mass. The sauce can also be made in bulk and frozen.
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