Nothing like starting off your new years with a yummy, homemade pizza sauce recipe! A whole lot less sugar than the jarred/ canned stuff, and cheaper if you have a basil plant! You can find a no-cook version in my previous post, but I like that this one uses tomatoes instead of canned tomato sauce because less sodium, sugar, and preservatives! It’s easy and can be stored in your fridge for up to two weeks to be added to homemade pizza of any style (cauliflower crust, store bought, zucchini boats, etc.)
NY Style Pizza Sauce
- 1 (28-ounce) can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium cloves garlic (about 2 teaspoons)
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- Kosher salt
- 2 (6-inch) sprigs fresh basil with leaves attached
- 1 medium yellow onion, peeled and split in half
- 1 teaspoon sugar
Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender (I used my hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
Combine butter and oil 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, basil sprigs, 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. 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.