Friday, March 25, 2011

New York Style Pizza Sauce (Adapted from Serious Eats)

I adapted the recipe below from the Serious Eats New York Style Pizza Sauce recipe.

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, chopped
1 teaspoon dried oregano
Kosher salt
1 medium yellow onion, peeled and split in half
1 teaspoon sugar*


Blend tomatoes in a blender until slightly chunky.  Set aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, 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. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

* I did not need the sugar in my sauce as the tomatoes were not that acidic but some tomatoes may need it.

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