New York Style Pizza Sauce

We’re no strangers to making home-made Pizza and Calzones, and this sauce is so easy and tasty, it’ll make you swear off jarred pizza sauces forever.
Print Pin
Course: Stove Top
Cuisine: Italian
Keyword: pizza


  • 1 (28-ounce) can whole peeled tomatoes
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 4 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes
  • kosher salt
  • 2 (6-inch) sprigs fresh basil with leaves attached
  • 1 medium red onion, chopped
  • 1 tsp sugar


  • First, process the canned tomatoes. You can use a food mill, or food processor, it’s up to you.  The above photo shows the food mill approach. This results in a nicely pureed pan of tomato sauce.
  • Microplane the garlic so you end up wioth a nice fine paste with tiny easily desolvable (is that a word) 2 Tbsp of garlic.
  • Put the butter and olive oil in a medium sauce pan and cook on medium heat until the butter has melted.
  • Dump in the garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently until fragrant, but not browned. 2 – 3 minutes.
  • Add in the pureed tomatoes, basil sprigs, and chopped onions. I know the original recipe calls for onion halves that are removed later, but hey, I was planning on putting onions on the pie anyway, so I chopped them up and added them to the sauce.  Whatever floats your boat.
  • Bring the sauce to a simmer, then continue to cook on low until it has reduced by half.That’s it for the sauce.  You can put it in a fridge or freezer safe container and save it for later (up to 2 weeks in the fridge), or use it immediately.