Prep 5 mins
Cook 10 mins
I am not a big fan of red sauce and I usually enjoy white pizza over pizza with red sauce.... until this recipe. I was actually tasting it off the spoon and enjoying it! This recipe makes enough for 2 store bought pizza crusts. Hope you like it too! Buon appetito!
- 29.58 ml olive oil
- 3 garlic cloves, minced
- 170.09 g canned tomato paste
- 78.07 ml water
- 78.07 ml tomato sauce
- 9.85 ml sugar
- 14.79 ml basil pesto (I used Digiorno)
- 44.37 ml grated parmesan cheese
- 29.58 ml red wine
- 7.39 ml pine nuts, smashed (optional)
- In a medium saucepan, sauté garlic in oil until it just starts to turn golden.
- Add remaining ingredients.
- Simmer for 10 minutes over medium low heat.
Good but found it too sweet
This was so very good. I reduced the sugar to 1/2 tsp brown sugar (dietary restrictions) and by mistake I forgot to add the water. After the sauce had simmered for 10 minutes I added 2 TBSP water, and I think the consistency was just perfect for our pizzas. Because of the positive reviews, I doubled the recipe and now I have a supply in the freezer for the next pizza night...I am so glad I did!
I knew when I read the recipe that this would be good, but, boy was that an under-rated assessment! This is one of those recipes where the "whole" is FAR better than the "parts". It is sweet, tangy, savory and thick. Made as exactly written (including the pine nuts), and it needed nothing else! Homemade pizza night was a hit, in no small part due to this sauce.