NEW YORK PIZZA SAUCE

This sauce is cooked and very lightly sweetened with sugar, similar to what a number of New York pizzerias use. It should be moderately thick when cooled; it’s an easy adaptation of the FWSY Sauce, which is already flavored with oregano, garlic, and chile flakes.

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Step 1

FWSY

Step 2

Put the olive oil, garlic, salt, oregano, and chile flakes in a blender. Add just a spoonful of tomatoes and blend briefly until the garlic and oil have emulsified. Then add the rest of the tomatoes and blend very quickly, with brief pulses only, until all the ingredients are combined. Overblending releases water from the tomato pulp and makes the sauce too thin.

Step 3

NEW YORK SAUCE proces:

Step 4

In a saucepan over medium-high heat, combine the sauce and the sugar and simmer for 15 to 20 minutes, stirring occasionally, until the sauce is only moderately reduced, still quite spreadable, and the sweetness and tomato flavors are lightly concentrated.

Step 5

2 Set the sauce aside to cool, then pour it into a sealable container. I use a quart-sized deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.

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