No-Cook Pizza Sauce
You may notice the only herb listed is oregano. That is because oregano is the quintessential pizza herb and for this sauce, I prefer oregano to stand on its own. Try it once with only oregano and see if you agree. If not, add basil, marjoram, or Italian seasoning next time.
Ingredients
- 1 7-ounce jar or 6-ounce can organic tomato paste, not sauce
- 3-4 cloves fresh garlic, crushed or very finely minced
- 1 teaspoon to 1 tablespoon dried oregano*-- I like lots
- 1 teaspoon to 1 Tablespoon organic coconut sugar --sucanut or brown sugar (depending on how sweet your tomato paste is)
- 1 teaspoon sea salt
- Fresh ground black pepper to taste
- 1-2 Tablespoons extra virgin olive oil or even a little more if you have really great olive oil — click here for where I get real olive oil, because did you know that the stuff in the store is often cut with cheaper heart-killer vegetable oils?!
- Cold or room temperature water to thin to desired consistency
Instructions
- Combine everything in a medium size bowl except the water. Taste the sauce and adjust seasonings, garlic, and sugar. (Don't worry if the sauce appears too “oily” at this point–it all comes together and the olive oil and garlic work together as a flavor team!) When the flavor knocks your socks off, begin adding water a little at a time, stirring, until the consistency is what you want. I generally will add between 1/4 and 1/2 cup water. This sauce has a concentrated flavor and I think keeping it a little on the thick side helps contribute to that.
Notes
Here's another recipe option for no-cook pizza sauce that we all love as well. It's *sorta* homemade, but not really because it starts with some stuff from the store. This makes a lot but it keeps well in the fridge or the freezer.
This makes 4 cups which is enough for 8 pans of the cast iron crispy pizza crust recipe here. It's a lot of sauce, so cut it back accordingly! Although you could always freeze for later and use it for a fast pizza-on-bun dinner some night when you're short on time. :)
Just whip all of these up in your blender, super easy:
- 2 cups of your favorite pasta sauce from the store.
- 14.5 ounce can of diced or stewed tomatoes, with juice drained out, I use organic. (Or I sometimes just add a big handful of fresh cherry tomatoes in season instead and it kicks it up another notch!)
- 2 Tablespoons olive oil or avocado oil (or some of each)
- 4 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1.5 teaspoon garlic powder (you could also use 2-3 cloves of fresh minced garlic)
- 1.5 teaspoon onion powder
- 6 ounce tomato paste, again I use organic
- 1-2 Tablespoons Balsamic vinegar
- 1 Tablespoon organic cane sugar or palm/coconut sugar