New York-Style Pizza Sauce
Perfect sauce for King Arthur Crispy Chessy Pan Pizza
Equipment
- Food mill, food processor, or hand blender
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium cloves garlic grated on microplane grater (about 2 teaspoons)
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- Kosher salt to taste
- 2 6-inch sprigs fresh basil with leaves attached
- 1 medium yellow onion peeled and split in half
- 1 teaspoon sugar
Instructions
- Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
- Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour.
- Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.
Notes
The sauce makes enough for 2 12 inch pizzas so you will have plenty. Keep the onion, don't discard it. This sauce would probably work over some pasta too, with that onion!