This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta.
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Unlike Neapolitan pies, which generally use a simple, uncooked sauce of fresh or canned tomatoes and salt, New York by-the-slice pies use a more heavily seasoned cooked sauce. The key to great NY-style sauce is the balance between sweetness, acidity, heat, with a definite herbal backbone and a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during the de rigeur fold-and-carry.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 37 | ||
Calories from Fat: 29 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 165.4mg | 6 % | |
Potassium 34.1mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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