Sauce recipe

New York–New Jersey sauce

The same slice-shop sauce with the pantry shortened to one small can of paste and half the seasoning. Blend the whole can smooth; no separate hand-crushed portion.

TomatoUncookedMakes 990 gNew York

Make the sauce

1 can makes about 990 g

1can

Crush the tomatoes by hand in their juice, then put them in a deep container with the tomato paste, oregano, salt and oil and blend smooth with an immersion blender. Refrigerate up to 3 days. Let it come to room temperature before spreading it on the dough.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Tomato pasteOne small (6 oz) can

1 small can170 g

Dried oregano

½ tsp1 g

Fine sea salt

½ tsp3 g

Extra-virgin olive oil

1½ tbsp22 g

Used on

Also swaps onto these in place of their own sauce

NY Plain (cheese)→NY Pepperoni (cup-and-char)→NY Sausage & Peppers→NY Mushroom & Onion→NY Supreme→NY Meatball & Ricotta→

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

Open dough calculator →