From DN Recipes by David Nagy · Food & Beverage

Chef John's Pizza Sauce

Published

 

Ingredients
  • 2 tablespoons olive oil
  • 2 anchovy fillets
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh oregano leaves
  • 1 (28 ounce) can whole peeled tomatoes (preferably San Marzano), crushed
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon white sugar
  • 1 pinch freshly ground black pepper
  • salt to taste
  • 1 pinch baking soda

Directions
  1. Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
  2. Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.