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New York-Style Pizza Sauce

New York-Style Pizza Sauce


1 can (14.5 ounces) diced tomatoes in juice (see KITCHEN NOTE)
1 can (6 ounces) tomato paste
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1 1/2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 teaspoon minced garlic
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt

Cooking Instructions

Store-bought "pizza sauce" tends to be over-sweetened, gummy, and lacking the flavor hit of fresh herbs. Take a few minutes and make your own sauce for pizza-this one takes less than 10 minutes to come together. The good taste of imported Italian tomatoes, fruity extra-virgin olive oil, a hint of garlic, and the herbal aroma of fresh basil makes this sauce the perfect and proper base for the New York pizzas in this chapter.

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. 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 2 months. Bring to room temperature before using.

Makes about 2 1/2 cups.

One brand of chopped tomatoes that is a favorite of ours is Pomi tomatoes, made in Italy by Parmalat. This brand of tomatoes comes in a 26.5-ounce box, which keeps the tomatoes very fresh tasting and prevents them from picking up a canned flavor. Look for them in well-stocked supermarkets or in specialty stores carrying Italian foodstuffs.

Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005).

If you would like to purchase this book, please visit Chronicle Books.

Equipment List

Measuring Spoons
Mixing Bowls
Can Opener
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