No-Cook Tomato Pizza Sauce
A fresh, uncooked tomato sauce that develops flavor right on the pizza. Perfect for thin crusts and classic cheese toppings.
- Time
- 10 min
- Serving
- 75 kcal
- Ingredients
- ≈ $0.60
- Protein
- 1 g
Ingredients
- 1 Canned tomatoespack 400 g ≈ $1.30 100 g
- 2 Olive oil 5 ml
- 3 Garlic≈ $10.00 per kg 2 g
- 4 Salt 1 g
- 5 Dried oregano 1 g
- 6 Fresh basilpack 30 g ≈ $2.50 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Dump tomatoes into a bowl and mash by hand into a chunky sauce.
Add olive oil, grated garlic3, salt, oregano, and finely chopped basil.
Mix well and let sit for 5 minutes to meld the flavors.
Spread thinly over the dough before baking—don’t let excess liquid pool on the crust.
Tips
- Why it works
- Don't cook the tomatoes, to keep their freshness and bright flavor. The heat of the pizza will bring the sauce to the right consistency.
- Substitutions
- Use sunflower oil (5 g) instead of olive oil, but the flavor will be less rich. Use dried basil (0.5 g) instead of fresh.
- Common mistakes
- If the sauce is too watery when spread, the dough will turn soggy. Apply only a thin layer and don't overdo the tomatoes.
- Storing and reheating
- Keep in the fridge for 2 days. Don't heat it before using, just spread it on a cold base.
- Serve with
- Serve on a thin baked pizza or as a sauce for vegetable slices on sandwiches.
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