New York-Style Pizza Sauce

Pizza sauce spread on dough

Jason Loucas / Getty Images

Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
135 Calories
10g Fat
12g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 135
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 21%
Cholesterol 15mg 5%
Sodium 91mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 2g
Vitamin C 29mg 145%
Calcium 38mg 3%
Iron 1mg 5%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for the perfect sauce to top your homemade pizzas with? Look no further than this delicious recipe for a classic, New York-style pizza sauce, which was developed by Chef J. Kenji López-Alt. While Neapolitan-style pizza dictates the use of simply pureed, uncooked tomatoes, New York and other pizza styles utilize a cooked sauce of tomatoes and spices and—gasp—sugar. And, the best part is, this recipe makes more than enough for one pie so you can refrigerate or freeze the leftovers for another day.

This sauce tastes great atop basic pizza dough. Feel free to add any additional toppings you like, from basic mozzarella to the more creative Spanish chorizo and serrano ham pizza. This sauce also makes a great dipping sauce for​ homemade garlic knots.


  • 1 (28-ounce) can whole peeled tomatoes

  • 2 tablespoons unsalted butter

  • 1 tablespoon extra-virgin olive oil

  • 2 cloves garlic, finely minced

  • 1 1/2 teaspoons oregano

  • 1/8 teaspoon red pepper flakes

  • 1/4 teaspoon kosher salt, or to taste

  • 1 medium yellow onion, cut in half

  • 1 teaspoon sugar

Steps to Make It

  1. Gather the ingredients.

  2. Push tomatoes and their juices through a food mill or pulse in a food processor until pulverized into a chunky puree. Set aside.

  3. In a medium saucepan over medium-low heat, combine 2 tablespoons of butter and 1 tablespoon of olive oil, until butter is melted. Add 2 cloves of garlic, 1 1/2 teaspoons of oregano, 1/8 teaspoon of red pepper flakes, and 1/4 teaspoon salt and cook, stirring, for about 3 minutes.

  4. Add tomatoes, onion, and 1 teaspoon of sugar. Bring to a simmer, reduce heat to the lowest setting and cook, stirring occasionally, for about 1 hour. Add more salt if necessary. Remove and discard onion.

  5. Let cool and store unused portion in a container in the refrigerator for up to two weeks, or pour into zip-top bags and freeze.

New York-Style Pizza

New York–style pizza is generally large, hand-tossed and thin-crusted, often sold in wide slices to go. The crust is crisp along its edge but soft enough beneath its toppings so that you can fold it in half to eat. This style evolved from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. Across the Northeast and elsewhere in the U.S., however, different variations exist.

Most often, New York–style pizza is hand-tossed, then covered in a light layer of tomato sauce and dry, grated, full-fat mozzarella cheese with additional toppings on top of the cheese. Pies are typically around 18 inches across and usually cut into eight slices. The crust of New York–style pizza is typically made from high-gluten bread flour. Typical condiments include dried oregano, dried basil, grated Parmesan cheese, garlic powder, and dried red chile pepper flakes.