Joyce Goldstein

Pizzaiola Sauce

Preparation info
  • Makes about

    1½

    cup
    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is an all-purpose sauce not only for pizza (hence the name) and pasta but for steaks, lamb chops, veal scalop pine, and grilled fish too. Because garlic and oregano vary from batch to batch, it would be wise to add them gradually to the sauce rather than trusting the written word.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons (or more to taste) minced
  • 2 teaspoon

Method

Heat the olive oil in a medium sauté pan or skillet over medium heat. Add the garlic and oregano and cook about 2 minutes. Stir in the tomato sauce and simmer 5 minutes. Season to taste with salt and pepper.