No Cook Pizza Sauce
A good pizza sauce is the secret to great pizza. Make a large batch and freeze in smaller portions so you always have it on hand whenever a pizza emergency strikes!
What You’ll Need
1 28 oz. can of whole peeled san marzano tomatoes or 1 26oz. box of strained tomato puree
3-4 teaspoons sugar, more to taste
3-4 teaspoons salt, more to taste
1 Tablespoon olive oil
⅓ cup fresh basil leaves, torn
How to Make It
If using whole peeled tomatoes, use an immersion blender to puree the tomatoes right in the can before proceeding to the next step. Alternatively, you can transfer the tomatoes to a regular blender.
Place pureed tomatoes into a medium bowl and stir in salt and sugar, 1 teaspoon at a time, tasting as you go, until it is neither too sweet nor too sour.
Once seasoned to your liking, add 1 Tablespoon of olive oil and torn basil leaves. Stir gently until oil is fully incorporated.
If using right away, let sit on the counter for 20-30 minutes so the basil can infuse into the sauce.
If freezing, portion into 3-4 quart-sized storage bags and lay flat to freeze. Thaw overnight in the fridge before using.
This sauce is thin, so a very thin layer is all you need on your pizzas to avoid the dreaded soggy bottom!
