New York-Style Pizza Sauce Recipe
Daily Value: 2%
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||6µg||2%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Want to know the secret to New York-style pizza? It's all in the sauce. This recipe makes it easy to replicate.
- One 14 1/2-ounce can diced tomatoes, with juice
- One 6-ounce can tomato paste
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh basil leaves
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sugar
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoons Kosher salt
In a medium bowl, combine the diced tomatoes, including the juice from the can, the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Whisk together so the tomatoes become soft and everything is well incorporated. Taste and add more salt, if desired.
Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
Recipe DetailsServings: 10
Notes and Substitutions:
Tony Gemignani is a 9 Time World Pizza Champion and owner of Tony's Coal-Fired Pizza, Tony's Napoletana, and Pizza Rock.