A rich and flavorful pizza sauce perfect for New York-style pizzas, made with tomatoes, garlic, onion, and fresh herbs.
80 minutes
A rich and flavorful pizza sauce perfect for New York-style pizzas, made with tomatoes, garlic, onion, and fresh herbs.
Whole Peeled Tomatoes, canned
0 oz
Extra Virgin Olive Oil, none
tablespoons
Unsalted Butter, none
tablespoons
Garlic, grated
cloves
Dried Oregano, none
teaspoons
Red Pepper Flakes, none
pinches
Kosher Salt, none
pinches
Yellow Onion, peeled and split in half
each
Fresh Basil Sprigs, with leaves attached
sprigs
Sugar, none
teaspoons
1. Purée the Tomatoes
Purée the tomatoes and their juice using a food mill, food processor, or immersion blender until mostly smooth with tiny bits remaining, no larger than 1/16th of an inch.
2. Heat the Oil and Butter
Heat the extra-virgin olive oil and unsalted butter over medium-low heat in a medium saucepan until the butter has completely melted.
3. Cook the Aromatics
Add the grated garlic, dried oregano, red pepper flakes, and a large pinch of kosher salt. Cook, stirring frequently, until fragrant but not browned, about 3 minutes.
4. Simmer the Sauce
Add the puréed tomatoes to the saucepan along with the halved onion, basil sprigs, and sugar. Bring to a simmer, then reduce heat to the lowest setting. Cook gently until the sauce has reduced by half, about 1 hour.
5. Final Seasoning
Discard the onion halves and basil stems. Taste the sauce and season with kosher salt to your preference.
Sauté a soffritto of vegetables, add ground meat, and simmer with the core sauce for a hearty Bolognese.
More garlic, fresh basil, and red pepper flakes turn pizza sauce into a versatile marinara.
Create a creamy, tangy Vodka sauce with vodka, heavy cream, and optional red pepper flakes.
Add anchovies, capers, olives, and red chili to create a Puttanesca sauce with salty and spicy flavors.
Include rendered pancetta or guanciale, onion, and Pecorino Romano cheese for a rich Amatriciana sauce.
Use canned San Marzano tomatoes or the best quality plum tomatoes for a sweeter, less acidic sauce with a smooth consistency.
Always taste the finished sauce and adjust the seasoning as necessary, using your palate as the ultimate guide.
Incorporate a good quality extra-virgin olive oil for a fruity, rich taste that enhances the authentic flavor of the sauce.
Ensure the sauce is thick enough to cling to the dough but not so thick that it becomes paste-like. Adjust as needed to prevent a soggy or heavy pizza.
This method prevents bitterness from broken seeds and allows for a chunky consistency, characteristic of New York-style sauce.
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