NY Style Pizza Sauce

Serves 2-4

• 1 (800g) can whole peeled tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 medium cloves garlic
• 4 cloves garlic, chopped
• 1 teaspoon dried oregano
• Pinch red pepper flakes
• Kosher salt
• 2 six-inch sprigs fresh basil with leaves attached
• 1 medium yellow onion, peeled and split in half
• 1 teaspoon sugar

1. Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no large chunks. Set tomatoes aside.
2. Combine butter and oil in medium pan 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.
3. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt.
4. Allow to cool and store in covered container in the refrigerator for up to 2 weeks. Enjoy!

Recipe Source