Curious. What's your favorite sauce recipe for NY style pizza?
i use sclafani as craig mentioned for ny pizza.
and when i mean cooked, i don't mean hours and hours, but for 20 minutes or so. it takes the rawness out and rounds out the tomato flavor. however i find overcooking tomatoes degrades the flavor.
the sauce i use for ny pizza basically goes olive oil till smoking, and then canned crushed tomato, do not stir for 5 minutes (this is important) and will be bubbling intensely and carmelizes the bottom tomatoes.
lower heat, then add something called ajinimoto, which is basically MSG or if want to avoid that, anchovy filets, grated parmigiano reggiano, both as natural glutamates, squeeze of fresh lemon, honey or brown sugar, salt, pepper, both dried greek and fresh oregano, dried basil, about 3x more oregano than basil, halved roasted onion, to be discarded after, and hot pepper extract or crushed red pepper. and finally a bit of unsalted italian butter. you shouldn't identify butter flavor, it just rounds the flavors. i don't use exact measurements.
cool, and refrigerate overnight. the flavors come together better next day and even better after 2 days.