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
- 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.