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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Adapted from a recipe for New York style pizza sauce. Enough for 2 12-inch pizzas. I use one and freeze the other. Ingredients:
1 (28 ounce) can tomatoes, whole or 1 (28 ounce) can diced tomatoes |
1 tablespoon extra-virgin olive oil |
1 tablespoon unsalted butter |
2 garlic cloves, sliced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 pinch red pepper flakes |
kosher salt |
1 teaspoon sugar |
1 medium yellow onion, peeled and cut in half |
olive oil |
Directions:
1. Brush onion with oil and place cut side down on a nonstick foil lined baking sheet. Roast at 450F for 20 minutes, then flip over, brush with a little more oil, then roast until the onion pops and looks caramelized and ruffled like a rose.
2. Pulse tomatoes in a food processor until they resemble chunky salsa.
3. Place all ingredients in a saucepan and simmer over low heat until reduced by half, about an hour.
4. Puree sauce in food processor (in batches if necessary) and cool before using, or reduce further by simmering until it is your desired consistency.
5. Freeze any unused portions for use later.
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