New York Pizza Sauce

🥘 Ingredients

• Kosher salt
  1 large pinch
• butter
  1 tbsp
• dried oregano
  1 tsp
• extra-virgin olive oil
  1 tbsp
• fresh basil sprigs with leaves attached
  2 6-inch
• garlic (grated)
  2 medium cloves
• red pepper flakes
  1 pinch
• sugar
  1 tsp
• whole peeled tomatoes
  1 28-ounce can
• yellow onion (peeled and split)
  1 medium

🍳 Cookware

• food mill
• food processor
• hand blender
• saucepan
• refrigerator

1. 1

   Process whole peeled tomatoes through a food mill .

   whole peeled tomatoes: 1 28-ounce can
2. 2

   Pulse in a food processor until pureed, or puree with a hand blender .
3. 3

   The puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch.
4. 4

   Set the tomatoes aside.
5. 5

   Combine butter and extra-virgin olive oil in a saucepan and heat over medium-low heat until butter is melted.

   butter: 1 tbsp, extra-virgin olive oil: 1 tbsp
6. 6

   Add garlic (grated) ( ⏱️ timer teaspoons), dried oregano , red pepper flakes , and Kosher salt and cook, stirring frequently, until fragrant but not browned.

   garlic (grated): 2 medium cloves, dried oregano: 1 tsp, red pepper flakes: 1 pinch, Kosher salt: 1 large pinch
7. 7

   Cook for ⏱️ 3 minutes .
8. 8

   Add the tomatoes, fresh basil sprigs with leaves attached , yellow onion (peeled and split) , and sugar .

   fresh basil sprigs with leaves attached: 2 6-inch, yellow onion (peeled and split): 1 medium, sugar: 1 tsp
9. 9

   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.
10. 10

    Cook for ⏱️ 1 hour .
11. 11

    Discard the onions and basil stems.
12. 12

    Season to taste with salt.
13. 13

    Allow to cool and store in a covered container in the refrigerator for up to ⏱️ 2 weeks .