Chau,
I would love to see how you make that sauce sometimes.I am not very good at making sauces yet,and still searching,but always willing to try others recipes all the time.
Michael,
I cannot find the paper for the exact ingredients but here is what I remember I used.
1- 28 ounce can of Tomato Puree
1-tsp salt(you add or adjust to your taste,start with even less salt if you are not sure how much to use...it can make or break the sauce easily)
1-tsp sugar(you add or adjust to your taste,do the same as above)
1-tsp Garlic powder
1-TBS Oregano
Adding Oil is optional.
1-28 ounce can of whole peeled tomatoes(not needed but I use it)
I crushed the whole peeled tomatoes by hand in a bowl,then I put in a strainer and run water over them until they are clear.Then I put the tomato pieces into the puree and mix.
That brings a better tomato bite and taste to the puree.This makes a very simple,easy NY style sauce,and it gets sweeter when cooked on the pizza.It is not perfect though,but works well for me at times.
I could save time and use crushed tomatoes instead,but I prefer the puree way of doing so.
You can add 1/2 Tbs of Olive Oil or Corn Oil to the mix.Some call for 1 TBS of Oil but I think that might be too much for the 28 ounce cans I use.
Using fresh oregano and fresh basil would make the sauce taste alot better as well.Those are hard to find in my town.
Also,using fresh garlic and browning them in oil for a few will taste better than the powder I use.Sometimes I feel lazy and would just rather mix the ingredients and be done with it and not have to cook anything else.
Thats pretty much it..if you make a great sauce with any of these methods,let us know.Would love to try different ideas.
