Fresh No-Cook Pizza Sauce
Equipment
- Measuring cups
- Measuring spoons
- Mixing Bowl, Medium
- Whisk
Ingredients
- 200 g Crushed Tomatoes canned
- 1 tablespoon Tomato Paste
- 1½ teaspoons Extra-Virgin Olive Oil
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper freshly ground
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Granulated Sugar
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Red Pepper Flakes
Instructions
- Add the crushed tomatoes and tomato paste to a medium mixing bowl.
- Whisk until the tomato paste is completely incorporated.
- Pour in the extra-virgin olive oil.
- Add the dried oregano, dried basil, garlic powder, kosher salt, black pepper, sugar, and red pepper flakes.
- Whisk until the sauce is smooth and evenly combined.
- Taste and adjust the seasoning when necessary.
- Cover the mixing bowl.
- Let the sauce rest for 10 minutes so the herbs can soften and the flavours can blend.
- Stir the sauce again before use.
- Spread the sauce directly over prepared pizza dough.
Notes & Wine Advice
Serving Suggestions
Spread the sauce thinly over pizza dough before adding mozzarella, vegetables, herbs, or cooked meat. It also works as a cold dip for breadsticks and our Golden Garlic Butter Knots. One batch provides enough sauce for four individual pizzas or one large pizza.Recipe Notes
Choose good-quality crushed tomatoes with a naturally thick consistency. Watery tomatoes can make pizza dough soggy. Resting the sauce for 10 minutes allows the dried herbs to soften and distribute their flavour throughout the tomatoes.Variations
Add finely chopped fresh basil for a brighter herbal flavour. Increase the red pepper flakes for more heat or leave out some for a milder result. Smoked paprika, onion powder, grated garlic, or a small splash of balsamic vinegar can provide additional depth.Storage and Freezing
Refrigerate the sauce in an airtight container for up to four days. Stir it thoroughly before use. Freeze individual portions for up to three months and thaw them overnight in the refrigerator. Drain off excess liquid if the thawed sauce has separated.Wine Advice
A light-bodied Pinot Noir complements the fresh tomato flavour without overpowering it. A medium-bodied Chianti is an excellent choice when the finished pizza includes mozzarella, mushrooms, herbs, or cured meat.Nutrition values
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About No-Cook Pizza Sauce
No-cook pizza sauce is a quick mixture of crushed tomatoes, concentrated tomato paste, olive oil, garlic, and dried Italian herbs. Because the sauce is not heated separately, it retains a brighter and fresher tomato flavour. The sauce cooks directly on the pizza while the crust and toppings bake.
This recipe has been recalculated from eight portions to four. It makes approximately one cup, which is enough for four individual pizzas or one large family pizza. Preparation takes only five minutes, followed by a short resting period that allows the herbs and seasoning to blend.
Why Fresh Pizza Sauce Works
Fresh pizza sauce works particularly well when the tomatoes are naturally thick and flavourful. Crushed tomatoes form the main base, while tomato paste concentrates the flavour and reduces excess moisture. Olive oil rounds out the acidity and helps distribute the herbs and spices.
The sauce does not need separate cooking because it heats on the pizza in a hot oven. This saves time and preserves more of the tomatoes’ fresh character. It also makes the recipe convenient for quick dinners, family pizza nights, and last-minute meals.
Balancing Flavour and Consistency
A small amount of sugar softens the natural acidity of canned tomatoes without making the finished sauce sweet. Oregano and basil provide traditional Italian aromas, while garlic powder distributes evenly without leaving raw pieces. Red pepper flakes contribute gentle warmth.
Consistency is as important as flavour. A watery sauce can soak into pizza dough before the crust has time to set. If the crushed tomatoes contain a large quantity of liquid, drain off some of it before measuring. The finished mixture should spread easily but remain in place.
Using the Sauce on Homemade Pizza
Allow approximately ¼ cup of sauce for each individual pizza. Spread it thinly and leave a narrow border uncovered around the edge. More sauce does not necessarily create a better pizza; an excessive amount can make the centre heavy and difficult to bake.
Pair it with our Whole Wheat Pizza Dough for a hearty base or use the Sicilian Pizza Dough for a thick sheet-pan crust. The sauce is also suitable for our gluten-free Parmesan Zucchini Pizza Crust.
Cooked and Uncooked Sauce Compared
An uncooked sauce tastes brighter and usually requires less preparation. It is an excellent choice for pizzas baked quickly at a high temperature. A cooked sauce has a deeper, sweeter, and more concentrated flavour because some of the moisture evaporates during simmering.
When you prefer a richer sauce, try our Rustic Italian Pizza Sauce. Both versions can be used with the same toppings, so the choice depends primarily on the desired flavour and available preparation time.
More Ways to Use It
This sauce can also be used on flatbreads, pizza rolls, toasted sandwiches, and savoury pastries. Serve it as a dip for breadsticks, garlic bread, or baked mozzarella. Browse the pizza recipes, sauce collection, and Italian recipes for more serving ideas.
Fresh basil, chopped parsley, smoked paprika, onion powder, or grated garlic can be used to customise the flavour. Add fresh herbs shortly before using the sauce so their colour and aroma remain vibrant.
Safe Storage
Transfer leftover sauce to an airtight container and refrigerate it for up to four days. Use a clean spoon each time and return the container to the refrigerator promptly. Freeze smaller portions when longer storage is required.
Thaw frozen sauce overnight in the refrigerator and stir it thoroughly before use. Follow current FDA safe food-handling guidance when refrigerating, freezing, thawing, and serving homemade sauces.
With its bright tomato flavour, Italian herbs, and five-minute preparation, no-cook pizza sauce is a practical homemade alternative to bottled pizza sauce.