NYish Pizza Sauce
From fewls 3 years ago
- 2 hours to make
- Serves 8
It's hard to find a tasty pizza in South Central Texas, if you come from NY. Not that Texas pizza is bad, it is just not like ones found in NY. Maybe it's the water...yeah...uh, no. So the sauce recipe is as close to NY pizza as I can remember, and it tastes great, even if it is just me saying so. Read more My husband is from Montana, and he only had NY pizza once, so when he tells me that the sauce is good, I cannot use that the same as from a NYer. The Dough is another thing and the first batch was not what I remembered. So back to the drawing board. Once I have a good dough recipe, I will post it separately. See less
Ingredients
- Sauce shopping list
- 1 28oz. can whole, peeled Cento San Marzano canned tomatoes shopping list
- 2 T. Extra Virgin Olive Oil shopping list
- 1 T. butter shopping list
- 2 large Garlic clove minced or grated on a microplane shopping list
- 3 T. Red wine vinegar shopping list
- 1 tsp. Dried oregano shopping list
- 2 6 inch sprigs of fresh basil with leaves shopping list
- 1 pinch Pepper flakes shopping list
- 1/2 tsp Kosher Salt shopping list
- 1/2 tsp. Pepper shopping list
How to make it
- Start the sauce one (1) day ahead.
- SAUCE
- Puree tomatoes with juice in a food processor or with a hand blender until semi smooth
- Heat olive oil and butter over medium to low heat until the butter melts
- Add garlic and a pinch of salt, heat for 3 minutes but do not brown
- Add herbs, sugar, pepper flakes, medium onion and pureed tomatoes
- Cook over medium heat, stirring occasionally until just beginning to bubble
- Reduce heat to lowest setting, bubbles should just barely break the surface
- Cook, stirring occasionally until reduced by half about one hour
- Cool completely and refrigerate overnight
- Sauce will last in an airtight container for up to 2 weeks
- This sauce freezes well up to 2 months
People Who Like This Dish 1
- clbacon Birmingham, AL
- fewls Helotes, TX
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