Thanks to Pizza & Pasta Magic–either the Herbal or Hot & Sweet blend will work beautifully in this recipe–you can whip up a fresh sauce in hardly any time at all.
Makes about 1 quart, or enough for 4 small pizzas
1 tablespoon butter
1½ tablespoons olive oil
1 cup chopped onions
2 tablespoons tomato paste
1 tablespoon minced garlic
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Herbal Pizza & Pasta Magic™ OR Hot & Sweet Pizza & Pasta Magic™
½ cup light red wine (we used Cabernet Sauvignon), in all
1 (15½-ounce) can chopped tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon finely diced onions
1 tablespoon + 1 teaspoon light brown sugar
How To Prepare
Melt the butter in the olive oil in a 1-quart saucepan over high heat. When the mixture begins to sizzle add the chopped onions and cook, stirring frequently, until the onions are golden brown, about 7 minutes. Add the tomato paste, garlic, and Pizza and Pasta Magic™. Stir and cook over high heat, stirring occasionally to prevent sticking, until the tomato paste becomes dark red-brown, about 4 minutes. Add ¼ cup wine, stir and scrape up any crust that forms, then cook until the wine evaporates and the sauce is thick, pasty, and slightly oily looking. Add the remaining wine and stir until the mixture is thick and smooth, about 2 minutes. Add the chopped tomatoes, tomato sauce, finely diced onions, and brown sugar. Reduce the heat to medium-low and cook until the sauce is thick and bubbly, about 15 minutes.