Cooked New York-style Sauce

Restaurant-Caliber Pizza from a Home Oven

Kneading Conference, July 25, 2013, Skowhegan, Maine

Andrew Janjigian, Associate Editor, Cook’s Illustrated Magazine


Cooked New York-style Sauce

Yield: sauce for 4 12″ pies, or 2 18″ x 13″ sheet pan pies.

1 28-ounce can unsalted whole peeled plum tomatoes

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 medium garlic clove

1 teaspoon dried oregano

pinch red pepper flakes

1 oil-cured anchovy, rinsed and mashed with fork (optional)

2 teaspoons sugar

Kosher salt

1 medium onion, peeled and split in half

2 six-inch sprigs fresh basil with leaves attached

1. Place tomatoes and their juice in the bowl of a food processor, blender, or hand blender and pulse until coarse but uniform, 5-10 seconds. Set aside.

2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, anchovy paste (if using) 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, and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Remove basil sprigs and onion halves. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.