Recipes

Homemade Pizza Sauce (easy, no-cook!)

I think this is probably the easiest pizza sauce I have ever made.  And one of the tastiest! Now, ideally, I’d love to have fresh basil and oregano to use, and yes, I have made the kind that takes some long cooking times, which was always very tasty! Unfortunately, staying “safer at home” in these unsure times really does mean that. So, I do.  Everything I used I found right in my pantry and herb cabinet. I just used dried herbs and added some balsamic vinegar to balance out the flavors and give it a great depth of flavor. You can also add a pinch or two of red pepper flakes for a little heat if you like.  Best part is, there is NO COOKING involved! You can use it immediately for your pizza or pop it in the freezer for later use. Either way the taste is wonderful and perfect.

This recipe makes quite a bit sauce so I’ve found that I can freeze this into perfect serving portions and take out whenever needed. Just ladle it into a muffin tin and place in freezer for about 30 min (or until solid). Then place into large freezer bag for storing up to 3 months. (This is my own perfect portion for my pizzas, you make your serving size to your liking!) Use it for pizza, bread sticks (Recipe can be found on this site), or serve over meatball sandwiches, ravioli, or for whatever your heart desires. Enjoy!

Easy Homemade Pizza Sauce (no-cook)

Print Recipe
Serves: 10-12 Cooking Time: 15 min

Ingredients

  • 6-8 cloves garlic
  • 1 (28 ounce) can whole, diced or crushed tomatoes
  • 4 tablespoons olive oil
  • 2 teaspoon balsamic vinegar, plus more to taste
  • 2 teaspoon sugar
  • 2 teaspoon salt, more to taste
  • Freshly ground black pepper
  • 1 tsp dried herbs, such as Italian Blend or Herbs de Provence
  • 1 tsp dried or ground oregano

Instructions

1

Place whole garlic cloves into a food processor (or blender) and chop to fine bits.

2

Add all the other ingredients and purée to desired consistency. Taste and add more salt, pepper or balsamic vinegar as needed. Use immediately or freeze for later.

3

To freeze, ladle into muffin tin. Place tin in freezer for about 30 minutes or until frozen

4

Use sharp knife to release each portion from tin. Place in freezer bag and label.

Notes

Any canned whole or crushed tomato will work, but I do have to say that I like using San Marzano tomatoes whenever possible. Their flavor is just another level up, but they can be hard to come by in my rural little town so I use regular ones as well, which is just fine!

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