NYC Style Pizza Sauce (pre-cooked)
AuthorDomenicCategoryPizza IngedientsDifficultyBeginnerEmpty can of tomatoes into a large mixing bowl.
Add 2 teaspoons of extra virgin olive oil.
Add salt to tomatoes in the bowl.
Using a potato masher, or your bare hands, crush up the tomatoes in the bowl. Not to the point where it becomes like a liquid, just to the point where it's smooth with some larger chunks of tomato mixed in.
Store the uncooked sauce in a jar in the fridge until you're ready to use it.
When you're ready to use the sauce, take 2-3 ladles full (per 12" pizza) from the jar and heat it in a saucepan on low heat.
Crush 1 pinch of dried oregano (per pizza) between your fingers and add it to the saucepan.
Using a pepper grinder, grind 2-3 cracks of fresh pepper (per pizza) into the saucepan.
Stir the sauce occasionally until it starts to bubble gently and take it off the heat. Don't let it get to the point of boiling or it will thicken and lose some of its tomato flavor and wind up tasting like spaghetti sauce.
Ingredients
Directions
Empty can of tomatoes into a large mixing bowl.
Add 2 teaspoons of extra virgin olive oil.
Add salt to tomatoes in the bowl.
Using a potato masher, or your bare hands, crush up the tomatoes in the bowl. Not to the point where it becomes like a liquid, just to the point where it's smooth with some larger chunks of tomato mixed in.
Store the uncooked sauce in a jar in the fridge until you're ready to use it.
When you're ready to use the sauce, take 2-3 ladles full (per 12" pizza) from the jar and heat it in a saucepan on low heat.
Crush 1 pinch of dried oregano (per pizza) between your fingers and add it to the saucepan.
Using a pepper grinder, grind 2-3 cracks of fresh pepper (per pizza) into the saucepan.
Stir the sauce occasionally until it starts to bubble gently and take it off the heat. Don't let it get to the point of boiling or it will thicken and lose some of its tomato flavor and wind up tasting like spaghetti sauce.
