New York Style Pizza Sauce

• Vegetarian
• Gluten free

• Produce

  • 2 six-inch sprigs Basil with leaves attached, fresh
  • 2 medium cloves Garlic
  • 1 tsp Oregano, dried
  • 1 28 oz. Can Tomatoes, whole
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 Kosher salt
  • 1 pinch Red pepper flakes
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter, unsalted

Found on bestrecipesevar.com

Directions

• Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
• Combine butter and oil 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, basil sprigs, onion halves, 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 1/2, about 1 hour. Season to taste with salt.
• Now this is what I do after its finished cooking.. Remove stems of basil, I pull the leaves off the stems and add them back to the sauce, then I blend the sauce in a blender with 1 half of the onion that was cooked in the sauce.
• Allow to cool and store in covered container in the refrigerator for up to 2 weeks.