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LOCATION: Recipes >> Pizza >> Sauce 05

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Salsa Pizzaiola
Yield: 114 pint

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 (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
2 1/2 ts salt
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. Note: This sauce may be served on top of beef steak,
pizza, chops or fish, or with meat balls.


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