New York-Style Pizza Sauce

🥘 Ingredients

• basil
  2 sprigs
• butter
  1 Tbsp
• garlic
  2 cloves
• olive oil
  1 Tbsp
• oregano
  1 tsp
• pepper flakes
  1 pinch
• salt
  1 large pinch
• sugar
  1 tsp
• tomatoes
  1 28-oz can
• yellow onion
  1 medium

🍳 Cookware

• food mill
• food processor
• medium saucepan

1. 1

   Process tomatoes and their juice through food mill , pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

   tomatoes: 1 28-oz can
2. 2

   Combine olive oil and butter 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 .

   olive oil: 1 Tbsp, butter: 1 Tbsp, garlic: 2 cloves, oregano: 1 tsp, pepper flakes: 1 pinch, salt: 1 large pinch
3. 3

   Add tomatoes, yellow onion halves, basil sprigs, and sugar .

   yellow onion: 1 medium, basil: 2 sprigs, sugar: 1 tsp
4. 4

   Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about ⏱️ 1 hour . Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.