Pizza sauce with red wine

Ingredients for 1 servings:

• 720 ml tomatoes, pureed
• 300 ml red wine, dry
• 3 tbsp olive oil
• 5 cloves garlic
• 1 large onion(s)
• ½ stalk(s) leek
• 3 tbsp tomato paste
• 3 tbsp sugar, maybe more, depending on taste
• 4 tbsp oregano, dried
• 2 tbsp basil, dried
• 1 tbsp thyme, dried
• 1 bay leaf
• 1 tsp honey, to taste
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 15 minutes

strong, spicy, Italian, for approx. 8 round pizzas

Finely dice the garlic and onions and fry in olive oil over medium heat. Also finely dice the leeks. When the onions and garlic are translucent, add the leeks and sauté briefly. Add the oregano, thyme, and basil and sauté briefly, then add the tomato paste and sauté briefly. Sprinkle in the sugar and wait until it begins to caramelize. Deglaze with the passata. Add the red wine and bring everything to a boil briefly, stirring frequently to prevent burning. Stir in the honey and add the bay leaf. Season with salt and pepper. Reduce the heat to low and simmer for 3-4 hours, stirring frequently to prevent burning. At the end of the cooking time, season again with salt, pepper, honey, sugar, and tomato paste, if desired; let cool. This quantity is easily enough for at least 8 round pizzas. I like to freeze the sauce in portions so I always have some on hand for the next pizza round.