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
Print Recipe
Print It Now
Share Recipe
Ingredients
PULSE:
MELT:
STIR IN:
Test Kitchen Approved
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, 7–8minutes.
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 245
% Daily Value*
Total Fat 14g 21%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 669mg 27%
% Daily Value*
Carbs 26g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
