Easy NY Style Pizza Sauce

• 28 oz Canned crushed tomatoes (Jesse's Note: I really like to use Cento crushed tomatoes, which are widely available).
• 6 oz Tomato paste to thicken (if needed)
• 1 tbsp Olive oil (extra virgin preferred)
• 4-5 count Fresh basil leaves, torn (or ½ tsp dried)
• 1 tsp Dried oregano
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Sugar (optional)
• 0.5 tsp Garlic powder (or 1 garlic clove, minced)
• 0.25 tsp Onion powder (optional)
• 0.25 tsp Black pepper (optional)

1

Step 1

In a bowl, combine tomatoes with tomato paste, olive oil, basil, oregano, salt, and optional spices.

2

Step 2

Taste and adjust salt or sugar to balance acidity.

3

Step 3

Cover and refrigerate for at least 1–2 hours (or overnight) to allow flavors to develop.

Refrigerator: Store up to 5 days in an airtight container. Freezer: Store up to 3 months in sealed containers or zip-top bags.

Author

Jesse Pricer

Restaurateur & Founder

Jesse Pricer is the founder of Festa Pizza Co. and the driving force behind the brand's mission: to make home-crafted pizza accessible, social, and genuinely fun. After years of hosting backyard pizza nights, and owning nearly every oven on the market along the way, Jesse set out to build something better: an oven engineered to enable a beginner to make an edible pizza on their first try, and a seasoned pizza chef to push the limits. Every detail of the oven was determined by Jesse with a purpose. "Making pizza outdoors is a completely different discipline than making it in an indoor restaurant kitchen," Jesse says. "Every detail, from the dual-burner system to the oven's geometry, had to be designed with that in mind." Jesse's mission is to restore and strengthen relationships built around the family table. Outside of the world of pizza, Jesse is an entrepreneur, angel investor, and seasoned investment professional with nearly 30 years in the industry. He has been married to his wife, Brandi, for almost 30 years and has three adult children and one grandchild.

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