By the Gracious Vegan
What makes a sauce “New York-style” is the fact that it’s relatively heavily seasoned and it’s cooked. It is different from Neapolitan-style, which is an uncooked sauce, usually consisting of tomatoes and garlic only. For this version, I eliminated the oil (and some recipes use butter too). It certainly doesn’t lack flavor or substance without the oil. It more than holds its own with tasty toppings and cheeses.
Makes about 2.5 cups, enough for 4-5 medium pies
Combine the ingredients in a large saucepan (not a Dutch oven – too big). Bring to a boil, then reduce heat to lowest setting, and cook, uncovered, stirring occasionally, until reduced by half, about 1 hour.
1 (28-ounce) can crushed tomatoes
2 medium cloves garlic, grated or minced
1.5 teaspoons dried oregano
1/2 teaspoon salt
A pinch red pepper flakes
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
Once the cooking is done, discard onions and basil stems. Allow to cool. It lasts up to two weeks in a covered container in the refrigerator or for several months in the freezer.
Timing: hands-on time 10 minutes; total time, 1 hour 15 minutes
Nutrition: Whole-food unprocessed; WFPBNO