I made this a few weeks ago (as I said, I’m behind on posting!), but this is a keeper of a recipe — really easy AND it tastes exactly like New York Pizza sauce.
I should know — I’m a New Yorker! Well done Serious Eats!
- 1 28-oz can of whole peeled tomatoes
- 1 Tb unsalted butter
- 1 Tb extra virgin olive oil
- 2 garlic cloves, granted using a microplane grater
- 1 tsp dried oregano
- a pinch of red pepper flakes
- 2 six-inch springs of basil, with leaves attached
- 1 medium yellow onion, peeled and halved
- 1 tsp sugar
- In a blender or food processor, pulse tomatoes a few times so that they’re still chunky, but definitely no longer whole (about 1/16 of an inch the recipe says… I say, use your eyes).
- In a medium sauce pan combine butter and oil over medium heat.
- Once butter has melted, add oregano, garlic, red pepper flakes and a large pinch of salt. Stir and cook for about 3 minutes until fragrant but not browned.
- Add tomatoes, basil, sugar, and onion.
- Bring to a simmer and then reduce heat to lowest setting, allowing sauce to cook for an additional hour, until the liquid has reduced about half.
- Add salt taste, and allow to cool before you store it (it should keep for two weeks covered in the fridge).
- Of course, I made pizza. New dough recipe coming soon.