If you’re on a quest to find the secret to that zesty, tangy, and utterly delicious New York-Style pizza sauce you adore, you’ve come to the right place. Here’s my recipe I have been tweaking for years!
The Essence of New York-Style Pizza Sauce
What sets New York-Style pizza sauce apart? It’s all about simplicity and quality. This sauce isn’t masked by a heap of herbs or sugar. No, it’s the tomato that’s the star of the show here. We’re talking about crushed tomatoes that are so fresh, you’d think they’ve just been plucked from the vine.
Ingredients You’ll Need
- Freshly crushed tomatoes – the foundation of authenticity
- A dash of sea salt – to enhance the natural flavors
- A sprinkle of oregano and basil – because, tradition
- Minced garlic – for that kick of pizzazz
- A pinch of red pepper flakes – if you’re feeling spicy
- A touch of olive oil – for a smooth operator finish
Let’s Get Saucy!
Creating your own New York-Style pizza sauce is as easy as pie (pun intended). Simply combine your crushed tomatoes with a pinch of salt and your chosen herbs. Let it simmer on a low heat, allowing the flavors to marry and intensify. Remember, patience is a virtue, and good sauce takes time.
Pro Tips for the Perfect Sauce
Want to know the secrets to a sauce that’s got pizzazz? Here are a few pro tips:
- Use San Marzano tomatoes for a truly authentic taste
- Don’t overcook – a quick simmer is all you need
- Taste as you go – your palate is the best tool
- Keep it slightly chunky – texture is everything
Ready to Top That Pie?
Now that you’ve got the scoop on crafting the perfect New York-Style pizza sauce, it’s time to spread it on your dough and top it with your favorite ingredients. Whether it’s a classic cheese or a fully-loaded pizza, your sauce is the foundation of a forking good meal!
So, grab that apron, rally your taste buds, and let’s make some pizza magic. Here’s to creating forking good recipes at your fingertips and joining our table, where every meal is a celebration!
Ingredients:
- 28-ounce can whole peeled Italian tomatoes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic, micro-grated
- 1 teaspoon each: oregano, basil
- ½ teaspoon onion powder
- 1 pinch red pepper flakes
- 1 pinch each: fennel seed, caraway seed, ground
- 1 pinch each (optional): nutmeg, ground cloves, allspice
- 1 tablespoon brown sugar (white sugar will suffice)
- 2 bay leaves
- Salt
To cook or not to cook: While some New York sauces are left uncooked, I prefer a slightly thicker consistency. The goal here is to reduce moisture, concentrate flavors without overcooking, and enhance the marriage of seasonings with a bit of heat. Opt for a large pot or a wide, deep-sided skillet to maximize surface area.
Process:
- Process tomatoes and juice in a blender or food processor until puréed. Strain seeds if you prefer a smoother texture.
- Grate garlic, crush fennel and caraway, and measure out the dry herbs.
- Gently heat butter and olive oil until the butter is melted but not sizzling. Briefly sauté the garlic (about 15 seconds).
- Add the dry herbs and spices, stirring for a few seconds until thoroughly moistened.
- Incorporate the tomato purée, brown sugar, bay leaves, and a pinch of salt. Bring to a simmer, then reduce heat to the lowest setting (bubbles should barely break the surface).
- Cook uncovered for approximately 45 minutes, stirring occasionally. Adjust seasoning to taste, leaning towards slightly under-salted. Remove bay leaves.
- Allow the sauce to cool. For optimal flavor, refrigerate overnight. Bring the sauce to room temperature before spreading on pizza to avoid a gummy dough texture.
- Use within 2 weeks or freeze.
This recipe yields enough for at least three 16-inch pizzas or two pizzas with extra sauce for dipping crusts. Enjoy the taste of NY, in your Florida home!
