Pizzaiola Sauce


  1. For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, about 4-5 minutes.
  2. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
    Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the ground tomatoes and simmer for 5 minutes more.
  3. Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.


  • 2 tsp Peak Fresh Produce® Basil, chopped
  • 1 bay leaves, dry
  • 1 cup wine, dry white
  • 1 1/2 cup Roma® Tomato(es), Ground
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • 2 tsp Peak Fresh Produce® Oregano, chopped
  • 4 tsp Peak Fresh Produce® Parsley, Fresh, flat-leaf, minced
  • 1 Roma® Pepperoncini, chopped
  • 1 Peak Fresh Produce® Onion(s), Yellow, medium, diced