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New York Pizza Sauce

From the nice people at Serious Eats plus incorporating some suggestions from the comments


  • 1 (800g) can whole peeled tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • Pinch red pepper flakes
  • salt
  • 1 tablespoon tomato puree
  • 2 anchovies
  • 2 (6-inch) sprigs fresh basil with leaves attached
  • 1 medium yellow onion, peeled and split in half


  1. Pulse the tomatoes in a food processor (or hand blender) until pureed, small chunks in the sauce are fine
  2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted
  3. Add garlic, oregano, pepper flakes, anchovies, and large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes
  4. Add tomatoes, basil sprigs, onion halves and tomato puree.
  5. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, this should take about 1 hour.
  6. Discard onions and basil stems. Season to taste with salt.
  7. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.