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Sauces & Stuff

Deep-Dish Pizza Sauce

With a hearty red sauce this good, you’ll be glad there’s a little extra. For deep-dish pizza you want to avoid too much moisture. That’s why it’s essential to cook this sauce down — to eliminate excess liquid. You can also make the sauce ahead and freeze it. How nice is that?!

Makes

2 cups

Total Time

about 1¼ hours

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Ingredients

PULSE:

MELT:

STIR IN:

Instructions

Pulse tomatoes in a food processor until nearly smooth but still a little chunky, 10–12 pulses.

Melt butter with oil in a saucepan over medium heat. Add onion and juices; cook until liquid evaporates and onion begins to brown, 78 minutes.

Stir in tomato paste, garlic, and oregano; cook until fragrant, about 1 minute. Add processed tomatoes and sugar; heat to a simmer and cook until reduced to 2 cups, about 1 hour. Off heat, stir in basil; season sauce with salt and pepper flakes. Let sauce cool before using.

Nutritional Facts

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