Fresh No-Cook Pizza Sauce
Fresh No-Cook Pizza Sauce combines crushed tomatoes, tomato paste, olive oil, garlic, and Italian herbs. It is ready in minutes and delivers a bright tomato flavour without using the stovetop.
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
Calories: 50 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0 g | Sodium: 280 mg | Sugar: 4 g