No-Cook Tomato Sauce
This 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 if you wish. Transfer to a sealable storage jar and keep in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw overnight in the fridge before using.
Notes
If using 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 overmix, or the sauce will become watery and lose the slightly chunky texture that comes to mind when we think of traditional pizza sauces.