New York Style Pizza Sauce


Serious Eats is one of our go to sites for finding interesting recipes online.  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. First of all, though, the photo below is not only the ingredients for pizza sauce, but ingredients for my favorite pizza (sausage, pepperoni, onions, and peppers) as well.

So, let’s get started!

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Use These…
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • pinch red pepper flakes
  • Kosher salt
  • 2 (6-inch) sprigs fresh basil with leaves attached
  • 1/2 medium red onion, chopped
  • 1 teaspoon sugar
Do This…

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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.

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Microplane the garlic so you end up wioth a nice fine paste with tiny easily desolvable (is that a word) 2 Tbsp of garlic.

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Put the butter and olive oil in a medium sauce pan and cook on medium heat until the butter has melted.

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Dump in the garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently until fragrant, but not browned. 2 – 3 minutes.

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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.

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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.

New York Style Pizza Sauce

Use These…
  • 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
  • 2 (6-inch) sprigs fresh basil with leaves attached
  • 1 medium yellow onion, peeled and split in half
  • 1 teaspoon sugar
IMG_20160715_202800-01
Do This…
  1. First, process the canned tomatoes. You can use a food mill, or food processor, it’s up to you. 
  2. Microplane the garlic so you end up with a nice fine paste with tiny easily desolvable (is that a word) 2 Tbsp of garlic.
  3. Put the butter and olive oil in a medium sauce pan and cook on medium heat until the butter has melted.
  4. Dump in the garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently until fragrant, but not browned. 2 – 3 minutes.
  5. 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.
  6. Bring the sauce to a simmer, then continue to cook on low until it has reduced by half.
  7. 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.

One Comment on “New York Style Pizza Sauce

  1. Pingback: Skillet Pizza | Food for the Common Man

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