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| This sauce recipe will make just enough sauce for the dough recipe. If you like extra sauce on your pie you will need to increase the amounts. |
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| Ingredients: |
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| 2 Tbs |
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Minced fresh basil (optional) |
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| 1 Tbs |
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Dried basil |
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| 1/2 tsp |
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Dried Oregano |
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| 1/4 cup |
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Dry white wine (good drinkable stuff) |
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| 1/4 cup |
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Minced onion |
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| 1 tsp |
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Minced garlic |
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| 1 Tbs |
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Olive oil (use the good stuff) |
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| 1 1/2 cup |
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Chopped, crushed plum tomatoes |
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| 2 Tbs |
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Tomato paste |
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| Preparation Directions: |
| 1 |
Steep dried herbs in wine for at least 15 minutes. |
| Cooking Directions: |
| 1 |
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. |
| Special Instructions:: |
| 1 |
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. |
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| Servings: 1 |
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| Recipe Source |
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Author: Spin Source: Adapted from a recipe by the California Culinary Academy
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