No-Cook Pizza Sauce

Yields 3-1/4 cups.

To learn more, read:
One Great Pizza Dough That Makes Calzones & Stromboli, Too
by Peter Reinhart
from Fine Cooking
Issue 92
Last Edit Date: 3/6/2013 4:45:14 PM

Use this sauce for on pizza, in calzones, or as a dipping sauce for stromboli. If using for stromboli, make at least 1 day ahead so that the flavors can meld, but don’t add garlic, as the raw garlic flavor will be too strong.

more about:

28-oz. can crushed or ground tomatoes
2 Tbs. red-wine vinegar or lemon juice
Kosher salt or table salt and freshly ground black pepper

Optional Ingredients:

1 tsp. dried (or 1 Tbs. finely chopped fresh) oregano, basil, marjoram, thyme, or parsley
3 to 5 cloves garlic, minced or pressed

Whisk the tomatoes, vinegar or lemon juice, and any optional ingredients together in a bowl. Add just enough water to thin the sauce so that it is easy to spread. Use thinner sauce for pizza and thicker sauce for stromboli and calzones. Season with salt and pepper.

Make Ahead Tips

The sauce can be refrigerated for a week or frozen for up to six months.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 20; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 5; Polyunsaturated Fat (g): 0; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

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by prauch, 5/28/2009Excellent. Simple. Much easier and just as appropriate than the 2-hour sauce I made in the past.

by jjill, 2/9/2009Excellent sauce. It is rare when the simplest recipe is also the best!

by TrendyDolFan, 4/6/2008This actually works! It takes two seconds and don't we always have a can of tomatoes in the house!

by scottmmm, 4/3/2008Great recipe. I ended up simmering it cooking it for about 10 minutes because I want the garlic cooked. Then I added fresh marjoram as it came off the heat. Delicious and simple.