No-Cook Tomato (Pizza) Sauce
This No-Cook Tomato (Pizza) Sauce has just the right balance of sweetness, acidity and heat and a thick texture that won't compromise the structure of your pizza crusts. Using high-quality canned tomatoes, we skip the stovetop and let the natural flavours shine. Simple yet bold, balanced and ready in 5 minutes!
Ingredients
- 800 ml (28 oz can) crushed or undrained peeled whole tomatoes*
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove finely chopped or minced
- 1 ½ teaspoons kosher or fine sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes
Instructions
- Add all sauce ingredients directly to the can of tomatoes (or a medium-sized mixing bowl) and stir thoroughly. Taste and add a little more salt as desired.
Notes
*Tomatoes: If using canned whole tomatoes, I recommend either crushing them by hand or with an immersion blender before using. You can also add all the ingredients to a food processor and pulse 2 or 3 times. Do not over-mix, or the sauce will become watery and lose the slightly chunky texture that comes to mind when we think of traditional pizza sauces.
Storage: Store leftover sauce in a sealable jar or airtight container in the refrigerator for up to a week or freeze in airtight containers for up to 3 months. If freezing, always leave space at the top because the sauce will expand once frozen. Freeze sauce in 1-cup portions (enough to make 2 to 3 standard 12-inch pizzas). Thaw in the refrigerator overnight and give it a good stir before using.