PIZZAIOLA SAUCE

Pizzaiola Sauce image

Number Of Ingredients 6

2 cloves large garlic, very finely chopped
1/4 cup olive oil
pinch of crushed red pepper
1 (28-ounce) can imported Italian peeled tomato with their juice, chopped
1 teaspoon dried oregano, crumbled
salt

Steps:

1 In a large skillet, cook the garlic in the oil over medium heat until golden, about 2 minutes. Stir in the crushed red pepper. 2 Add the tomatoes, oregano, and salt to taste. Bring the sauce to a simmer. Cook, stirring occasionally, 20 minutes or until the sauce is thickened. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves