New York-Style Pizza Sauce Recipe
Yield: 1 Quart (Enough for 4–6 Pizzas)
Ingredients:
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1 can (28 oz) canned crushed tomatoes (Jesse's Note: I really like to use Cento crushed tomatoes, which are widely available).
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2 tbsp tomato paste
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1 tbsp olive oil (extra virgin preferred)
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4–5 fresh basil leaves, torn (or ½ tsp dried)
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1 tsp dried oregano
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1 tsp salt (adjust to taste)
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½ tsp sugar (optional)
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½ tsp garlic powder (or 1 garlic clove, minced)
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¼ tsp onion powder (optional)
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¼ tsp black pepper (optional)
Instructions:
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In a bowl, combine tomatoes with tomato paste, olive oil, basil, oregano, salt, and optional spices.
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Taste and adjust salt or sugar to balance acidity.
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Cover and refrigerate for at least 1–2 hours (or overnight) to allow flavors to develop.
Storage Tips:
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Refrigerator: Store up to 5 days in an airtight container.
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Freezer: Store up to 3 months in sealed containers or zip-top bags.