Fresh Uncooked Tomato Sauce
A bright, no-cook pizza sauce that retains a fresh tomato character. Experience level: 2½ out of 10. Makes enough for four to five 12-inch pizzas.
Ingredients
| One 28-ounce can | Whole peeled tomatoes | |
| 1 teaspoon | 5 ml | Fine salt, plus more if needed |
| 1 tablespoon | 15 ml | Olive oil |
| ½ teaspoon | 2.5 ml | Dried oregano, optional |
| Small pinch | Crushed red pepper, optional |
Instructions
- Pour the tomatoes into a bowl. Crush them by hand or pulse them briefly in a blender or food processor. Do not puree them until completely smooth unless that texture is preferred.
- If the mixture appears watery, drain it for 10 to 15 minutes.
- Stir in the salt, olive oil, and optional oregano and crushed red pepper.
- Taste the sauce. It should be bright, lightly seasoned, and unmistakably tomato-forward.
- Refrigerate it for at least 30 minutes if time permits so the seasoning can distribute evenly.
Use approximately ¼ to ⅓ cup on a 12-inch pizza. This sauce is especially good for cheese pizza, Margherita-inspired pizza, vegetable pizza, and pizzas made with fresh basil. It also suits higher-temperature baking because it retains a fresh tomato character. Store covered in the refrigerator for up to four days or freeze in pizza-sized portions.