Carroll Street Simmered Tomato Reduction
Lucali's signature slow-simmered, sweet-savory cooked tomato sauce steeped with garlic, Extra Virgin Olive Oil, yellow onion halves, and whole basil. Used on top of pizza cheese and as the calzone dipping side.
Ingredients
- San Marzano Whole Peeled Tomatoes (Milled or Hand-Crushed)1 can (28 oz / 800g)
- Extra Virgin Olive Oil60g (1/4 cup)
- Fresh Garlic Cloves4 cloves (peeled and lightly smashed)
- Yellow Onion1 medium (halved)
- Fresh Basil Sprigs3 whole sprigs
- Fine Sea Salt4g (about 3/4 tsp)
- Granulated Sugar2g (1/2 tsp)
- Dried Oregano1g (1/2 tsp)
- Red Pepper Flakes0.5g (1/8 tsp)
Preparation
- In a heavy saucepan over medium-low heat, gently warm 60ml Extra Virgin Olive Oil with 4 crushed whole garlic cloves until fragrant and soft (do not brown).
- Add 800g canned whole Italian plum tomatoes with their juices, crushing them against the side of the pot with a wooden spoon.
- Add 1 halved yellow onion into the sauce to steep its natural sweetness into the tomatoes as it cooks.
- Add 4g fine sea salt, 2g granulated sugar, and 0.5g red pepper flakes. Crush 1g dried oregano between your palms directly into the pot.
- Simmer uncovered on low heat for 45 to 50 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Submerge 3 fresh whole basil stems into the sauce during the final 10 minutes of cooking.
- Remove and discard the yellow onion halves, garlic cloves, and basil stems before saucing pizza dough skins.