Page 7 - ClubLife Weekly 093022

CHEF'S CORNER

H O M E M A D E P I Z Z A S A U C E

Ingredients

*yields 1 quart

1 - 28oz can Whole Peeled Tomato
1 Tablespoons Olive Oil

1 Tablespoons Butter
3 Cloves Garlic, micro planed
1 Teaspoons Dried Oregano
1 Pinch Crushed Red Pepper
2 Basil Sprigs
1 Small Yellow Onion, peeled and
halved
1 Teaspoon Sugar
Salt to taste

Directions

Notes

1. Process tomatoes and their juice in a food processor until puréed, or
purée with an immersion blender or food mill. Purée should not be
completely smooth, but should have no chunks larger than 1/16th of
an inch.
2. Set tomatoes aside.
3. Combine oil and butter in a saucepan and heat over medium-low
heat until butter is melted.
4. Add garlic, oregano, pepper flakes, and large pinch salt and cook,
stirring frequently, until fragrant but not browned, about 3 minutes.
5. Add tomatoes, onion halves, basil sprigs, and sugar.
6. Bring to a simmer, reduce heat to lowest setting (bubbles should
barely be breaking the surface), and cook, stirring occasionally, until
reduced by half, about 1 hour.
7. Discard onions and basil stems.
8. Season to taste with salt.
9. Allow to cool and store
Executive Chef

Harold Ramos