Pizzaiola sauce may be served on top of beef steak, pizza, chops or fish.
- 2 1/2 tb olive oil
- 4 oz finely chopped onions
- 2 1/2 ts finely chopped garlic
- 2 1/2 pounds Italian plum or whole-pack tomatoes coarsely chopped, undrained
- 2 tb tomato puree paste (level)
- 2 1/2 ts dried oregano crumbled
- 2 1/2 ts fresh basil finely cut
- 1 bay leaf
- 2 ts sugar scant
- freshly ground black pepper
- Heat the 2 1/2 tablespoons of olive oil in a medium sized enamelled or stainless steel saucepan and cook the finely chopped onions in it over a moderate heat, stirring frequently, for 7 to 8 minutes.
- When the onions are soft and transparent but not brown, add the finely chopped garlic and cook for another 1 to 2 minutes, stirring constantly.
- Then stir in the coarsely chopped tomatoes and their liquid, the tomato purie, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper.
- Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour.
- When finished, the sauce should be thick and fairly rough in texture.
- Remove the bay leaf.
- Taste and season the sauce with salt and freshly ground black pepper.
- If you want a smooth texture, purie the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon.
Calories: 781 kcal
Carbohydrates: 109 g
Protein: 21 g
Saturated Fat: 5 g
Sodium: 1513 mg
Potassium: 3704 mg
Fiber: 25 g
Sugar: 65 g
Vitamin A: 2917 IU
Vitamin C: 119 mg
Calcium: 480 mg
Iron: 17 mg