Pizza Sauce
Ingredients
- 28 ounces whole peeled tomatoes canned, with their juice
- 1 tablespoon extra-virgin 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
- Kosher salt
- 1 medium yellow onion peeled and split in half
- 2 6-inch sprigs fresh basil with leaves attached
- 1 teaspoon sugar
Instructions
- Process tomatoes and their juice through food mill. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.
- Combine oil and butter 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, onion halves, basil sprigs, 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 half, 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.