We’ve been on a pizza kick at our house. Seems as though Wednesdays have become the official “Pizza Day.”
Cue elation from my oldest.
However, my youngest would want you all to know that each and everyday should be forever known as Pasta with butter and cheese day. I’m guessing some of you may relate.
There have been several variations to Pizza Day:
- Order from Dominoes
- Carry-out from Little Caesars
- Making my own pizza dough and using ready-made sauce
- Using ready-made pizza dough from Trader Joes and making my own sauce
Making my own dough and saucenope, hasn’t hapenned yet
Some of you may already wondering why so many pizza options even have to exist; simply remove options 3 and 4 and call it a day. However, in the spirit of posting recipes last night we utilized option #4.
Most of these items you can pull from your well-stocked pantry.
Chopping the onion.
Sprinkling sugar over the chopped onions in the skillet.
Add red wine to the onions.
Bringing the heat up to high after adding the red wine.
Letting the pizza sauce thicken before removing from the heat.
1 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 tsp sugar
1/4 cup red wine
1/2 tsp dried thyme
1 tsp dried basil
1/4 tsp fennel seeds, crushed slightly
1 28-ounce can plum tomatoes in puree
Kosher salt and freshly ground black pepper, to taste
Heat a 10-inch skillet over medium heat. Add the onions and sprinkled with the sugar. Reduce heat to medum-low and cook about 10 minutes until translucent and just turning slightly golden. Ad garlic and cook 1 minute more stirring constantly. Add the wine and raise the heat to high and cook until wine has disolved and onions have taken on the color of the wine. Lower the heat again to medium-low and add the tomatoes, herbs and fennel seeds. Cook uncovered until sauce has thickened considerably (about 20 minutes). Season sauce to taste with salt and black pepper.
Working in batches, puree the sauce by pulsing in the bowl of your food processor. This will remove any “chunks” of tomato or bits of onion. Return sauce to pan and heat through again over medium-low heat. Taste and adjust seasonings if necessary.