Salsa Pizzaiola Recipe

Ingredients

• olive oil . . . . . . . . . . . . . . . . . . . 2tablespoons
• large onion, finely chopped. . . . . . . . . . . . 1
• cloves garlic, finely chopped. . . . . . . . . . . .2 to 4
• canned Italian tomatoes, not drained. . . . . . 4cups
• tomato paste. . . . . . . . . . . . . . . . . . . . . .¼cup
• dried oregano. . . . . . . . . . . . . . . . . . . . . 1 tablespoon
• chopped fresh or 1 teaspoon dried basil. . . . .1 tablespoon
• bay leaf. . . . . . . . . . . . . . . . . . . . . . . . . .1
• granulated sugar. . . . . . . . . . . . . . . . . . . .1teaspoon
• Salt and freshly-ground pepper, to taste.

How to make Salsa Pizzaiola

1. Heat the olive oil in a large pot over moderate heat.
2. Cook the onions until tender but not brown, about 5 minutes, stirring frequently.
3. Add the garlic and cook for 1 minute.
4. Add the tomatoes with their liquid along with the remaining ingredients.
5. Bring to a boil, then reduce the heat to very low and simmer uncovered for 1 hour, stirring occasionally and breaking the tomatoes into small pieces with a wooden spoon.
6. The sauce should be thick and smooth, and may be pressed through a strainer or processed in a food processor to the desired consistency if necessary.