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No-Cook Pizza Sauce

Scott Phillips

Yield: Yields 3-1/4 cups.

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.


  • 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

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 20
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 170
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (5 reviews)

  • user-5478731 | 08/17/2016

    Very good and super easy. I added a little of each spice and salt and pepper to taste, then heated it for 10-15 minutes at a simmer per another review and it turned out great to use as a dipping sauce for the Fine Cooking Stromboli recipe. Another success from Fine Cooking. Thanks

  • prauch | 05/28/2009

    Excellent. Simple. Much easier and just as appropriate than the 2-hour sauce I made in the past.

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