New York-Style Pizza Sauce Recipe

Name: New York-Style Pizza Sauce Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American, Italian, European, Mediterranean
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 1 tablespoon (15ml) extra-virgin olive oil; 1 tablespoon (15ml) unsalted butter; 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons); 1 teaspoon dried oregano; Pinch red pepper flakes; Kosher salt; 1 medium yellow onion, peeled and split in half; 2 (6-inch) sprigs fresh basil with leaves attached; 1 teaspoon sugar; Food mill, food processor, or immersion blender

2 steps

Prep:15minCook:2h

Updated at: Thu, 17 Aug 2023 07:01:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115.6 kcal (6%)

Total Fat6.4 g (9%)

Carbs12.2 g (5%)

Sugars7.4 g (8%)

Protein2.2 g (4%)

Sodium391.5 mg (20%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 28 ouncecan whole peeled tomatoes

15mlextra-virgin olive oil

15mlunsalted butter

2 clovesgarlic

medium, grated on microplane grater

1 teaspoondried oregano

red pepper flakes

kosher salt

1yellow onion

medium, peeled and split in half

2 sprigsfresh basil

6-inch, with leaves attached

1 teaspoonsugar

food mill

food processor, or immersion blender

Instructions

Step 1

Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

Step 2

Combine oil and butter 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, onion halves, basil sprigs, 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 half, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

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