No-Cook Pizza Sauce
By America's Test KitchenPublished on November 7, 2017
Yield
Makes 2 cups
Ingredients
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved1 tablespoon extra-virgin olive oil 1 teaspoon red wine vinegar 2 garlic cloves, minced1 teaspoon dried oregano
Instructions
- Process tomatoes with oil, vinegar, garlic, and oregano in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add tomato juice until sauce measures 2 cups. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)
Yield
Makes 2 cupsIngredients
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
Ingredients
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
Ingredients
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
Why This Recipe Works
While it is convenient to use ready-made pizza sauce, we think it is almost as easy, and a lot tastier, to make your own. In this recipe, the richness of some extra-virgin olive oil and acidity of red wine vinegar dress up canned tomatoes to make for a simple pizza sauce.
Instructions
- Process tomatoes with oil, vinegar, garlic, and oregano in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add tomato juice until sauce measures 2 cups. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)
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