Slow-Simmered Pizza Sauce
This cooked-down pizza sauce is deeply flavored and the perfect base for any combination of toppings.
Makes: 2 cups
- 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 heat and sauté the onion until it is soft and translucent, 3 to 5 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. The sauce will keep in the refrigerator for up to a week or in the freezer for up to 6 months.
Time-saving tip: To save time, make the sauce in a large Dutch oven instead of a saucepan; the wider surface area will cook it down faster.
Ingredient tip: If you can't find good-tasting crushed tomatoes like Jersey Fresh (a.k.a. Sclafani/Fattoria Fresca), Pomi, or Bianco DiNapoli, use a 28-ounce can of whole peeled tomatoes, and crush them by hand or with an immersion blender.