No-Oil New York-Style Pizza Sauce

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. It certainly doesn’t lack flavor or substance—I don’t miss the oil. It more than holds its own when you add tasty toppings and cheeses. See my post Vegan Pizza Like You Wouldn’t Believe for many ideas on pizza crusts, sauces, toppings, and cooking tips.

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.

• One (28-ounce) can peeled tomatoes, processed with their juice in a food processor until you have very small chunks, not completely smooth (or one 28-ounce can crushed tomatoes, but the texture is not quite as good)

• 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

Gluten-free