This pizza sauce recipe is based on the great recipe at Serious Eats.
Step 1: Collect Up Your Stuff
- 1 (28-ounce) can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium cloves garlic (see below)
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- Kosher salt
- 1/2 teaspoon dried basil
- 1 medium yellow onion, peeled and quartered
- 1 teaspoon sugar
For the garlic:
Put tomatoes and their juice into the food processor and pulse until pureed, about 6-10 pulses. The puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
Combine butter and olive oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, red pepper flakes, and large pinch kosher salt and cook, stirring frequently, until fragrant but not browned, about 1 1/2 minutes.
Add tomatoes, onion quarters, and sugar. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until reduced by 1/2, about 1 hour.
Discard onions. Season to taste with kosher salt. Allow to cool and store in covered container in the fridge for up to 2 weeks.