This slow-simmered New York style pizza sauce was one of the first sauces I developed for Thursday Night Pizza. Because it is cooked down on the stove for 1 to 2 hours, it has a denser, smoother texture and deeper, richer flavor than my no-cook sauce, and it holds up especially well to heavier toppings like sausage, peppers, and onions.
When you're craving a pizza with rich tomato flavor at its base (like the ones you get at pizzerias in NYC), set a pot on the stove, mince up half an onion, and start cooking the sauce while the dough rises. To save time, make the sauce in a large dutch oven instead of a saucepan; the wider surface area will cook it down faster. If you can't find good-tasting crushed tomatoes like Jersey Fresh (a.k.a. Sclafani/Fattoria Fresca), use a 28-ounce can of whole peeled tomatoes, and crush them by hand or with an immersion blender.
Slow-Simmered Pizza Sauce
- Medium saucepan
- Wooden spoon
- 2 tablespoons extra-virgin olive oil
- ½ small yellow (sweet) onion minced
- 1 (28-ounce) can crushed tomatoes preferably Jersey Fresh (Sclafani) brand
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- Heat the oil in a medium saucepan over medium-high heat and sauté the onion until it is very soft and translucent, 5 to 7 minutes. Stir in the tomatoes and vinegar and season with salt and pepper. Bring the mixture to a bubble, then reduce the heat to medium-low and simmer the sauce, uncovered, for at least 1 hour and up to 2 hours, until it has reached your desired consistency.
- Remove the pan from the heat and let the sauce cool to room temperature before spreading on your pizza dough.
- If you have any leftover sauce, transfer it to an airtight container and store it in the refrigerator for up to a week or in the freezer for up to 6 months.
Don't have time for slow-simmered New York style pizza sauce? Check out my no-cook marinara sauce, which takes less than 10 minutes to make!
Looking for other sauce recipes? Here are a few of my all-time faves: