New York-Style Pizza Sauce

Instructions

1. 1

   Process tomatoes and their juice through a food mill, pulse in a food processor until puréed, or purée with an immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

2. 2

   Combine oil and butter in a medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.

3. 3

   Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour.

4. 4

   Discard onions and basil stems. Season to taste with salt.

5. 5

   Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.