This is the closest thing you’ll get to that “dipping sauce” most good NYC style pizza shops give you in a cup; it’s deceptively simple.Love, Jimi
- 1 can 28 oz (800 grams) whole peeled tomatoes
- If you can, use heirloom tomatoes, it brings this up to whole other level. Concassé, no skin or seeds.
- 5 tablespoons (70 grams) unsalted butter
- 1 medium-sized yellow onion, peeled and halved
- Salt to taste
- 1 clove Thin-sliced garlic (optional)
- Put the tomatoes, onion and butter in a heavy saucepan over medium heat.
- Bring the sauce to a simmer then lower the heat to keep a low simmer.
- Add garlic now if using. I would do no more than one clove sliced, not minced.
- Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
- After 30 minutes, or until droplets of fat float on top of the sauce. Remove from heat and discard the onion.
- Correct with salt to taste. Tomatoes can take a lot of it, right up to the point that they can’t.
- Run an immersion blender through it if you want it really smooth.
- Serve (each time) with a bit of fresh lemon zest just enough for the portion, you don’t want to store or cook the zest by reheating the sauce with the zest mixed-in.
- Fresh tomatoes are key here, this is all about highlighting the quality and seasonality of the tomato.
- Heirlooms: Yellow is light and sweet, red, brown and purple are heavier and meaty.
- Fresh basil ala minute of service optional.
- Garlic gets stronger the smaller you make it. Thick slices are mild, Microplaned pieces start clearing out your sinuses.
- I’ll just eat this on some toasted baguette with a hunk of fresh mozzarella or peppered ricotta cheese. Keep it simple.