Pizzaiola Sauce

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Pizzaiola Sauce

 

4 tablespoons virgin olive oil

4 large garlic cloves, crushed or pressed

2 pounds ripe tomatoes, peeled, seeded, and chopped or 2 cans peeled

tomatoes, strained, and quartered

salt to taste

black pepper, freshly ground, to taste

1/2 cup dry white wine

3 sprigs fresh oregano, chopped or 3 teaspoons dried crushed oregano

 

Heat the oil in a medium saucepan and saute the garlic until light gold.

Add the tomatoes, season with a pinch of salt and pepper, then stir in

the wine and oregano.

Lower heat and simmer until the tomatoes are soft, but not pulped, 8

to 10 minutes for fresh tomatoes, 5 minutes for canned ones, stirring

occasionally.

Put aside until ready to use.