NY-style Pizza Sauce (cooked)

🥘 Ingredients

• whole peeled tomatoes 28 oz
• extra-virgin olive oil 1 tbsp
• unsalted butter 1 tbsp
• garlic cloves 2 medium
• dried oregano 1 tsp
• red pepper flakes 1 pinch
• kosher salt
• yellow onion 1 medium
• fresh basil sprigs 2
• sugar 1 tsp

1. 1

   Process whole peeled tomatoes through a food mill, pulse in a food processor until puréed, or purée with an immersion blender. The purée should have no chunks larger than 1/16 inch but should not be completely smooth. Set aside.
2. 2

   Combine extra-virgin olive oil and unsalted butter in a medium saucepan and heat over medium-low until the butter melts. Add garlic cloves , dried oregano , red pepper flakes , and a large pinch of kosher salt . Cook, stirring frequently, until fragrant but not browned, 3 minutes .
3. 3

   Add the puréed tomatoes, yellow onion , fresh basil sprigs , and sugar . Bring to a simmer, then reduce heat to the lowest setting (bubbles should barely break the surface). Cook, stirring occasionally, until reduced by half, about 1 hour .
4. 4

   Discard onion halves and basil stems. Season to taste with more kosher salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.