We all went on a tear looking for the best pizza shop around.
I never found one like the pizza shops I had in Philadelphia, and the New Yorkers I know here all said the same as me.
Applying our own stubborn knowledge, we found a recipe that surpassed the best here, and some of the best up there. Crusts can be fiddly and cheese mixes are personal, I use 2-3 parts low moisture Mozarella to 1 part Parmesan.
Once tweaked to your personal tastes, this sauce I would put up against any sauce in any pizza parlor that is in business.
- 10 ounces of Tomato Passata - Pureed Strained Roma Tomatoes will do in a pinch.
- 1/2 large onion - Depending on how sweet, reduce the amount to about 1/4 onion to taste.
- 26 ounce Can of San Marzano Tomatoes
- 2 tablespoons chopped garlic
- Olive oil
Ingredients for Spice Mix:
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Into saucepan add 2 tablespoons olive oil and tomato passata.
Into Cuisinart, Food Mill, Blender or Similar add onion, garlic, and tomatoes only from Can of San Marzano tomatoes while reserving the liquid.
Puree until very smooth.
Take leftover sauce from San Marzano Tomatoes and empty into saucepan
Empty Cuisinart into saucepan.
Bring all ingredients in saucepan to slow boil.
Turn down to simmer.
Add Spice Mix to saucepan
Reduce until you have enough for 2 pizzas or so.
Your sauce should be fairly thick. It will take a long time to go to get about 14 ounces of sauce.
The longer you reduce this or any cooked sauce, the better it will taste!
Mom would leave a pot of sauce on all weekend.
Trust in Mom!