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Notes:
- note
- note
Equipment that I used:
- equipment
- equipment
recipe block here
Sauce for Detroit-Style Pizza
Ingredients
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 2 tsp dried oregano
- 1 tsp granulated garlic powder
- 1 tsp granulated onion powder
- 1 tbsp sugar
- Kosher salt to taste ((perhaps 1/4 tsp))
Instructions
Mis en Place
- Empty 1 (28-ounce) can of whole peeled San Marzano tomatoes the tomatoes into a food processor.
- Quickly pulse 4 times to break down the flesh of the tomatoes without making a completely smooth puree. See note.
- Peel 3 cloves of garlic, and mince into a small bowl.
- Add 1/2 tsp of red pepper flakes to the bowl with the garlic.
- Add 2 teaspoons of dried oregano to the bowl with the garlic.
- Place 1 teaspoon of granulated garlic powder into another small bowl.
- Add 1 teaspoon of granulated onion powder
- 1 tablespoon (about 15g) sugar
- Kosher salt, to taste (perhaps 1/4 tsp)
Preparation
- Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until shimmering.
- Add minced garlic, oregano, and pepper flakes and cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes and stir to combine.
- Add the garlic powder, onion powder, and sugar, and stir to combine.
- Allow the sauce to come to a simmer, and then reduce the heat to low.
- Cook until reduced to about 3 cups (about 30 minutes).
- Stir 1/4 tsp of Kosher salt into the sauce, taste, and add additional salt or red pepper flakes if necessary.