UNCOOKED PIZZA SAUCE RECIPES

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NICK STELLINO'S NO-COOK PIZZA SAUCE RECIPE - FOOD.COM



Nick Stellino's No-Cook Pizza Sauce Recipe - Food.com image

It doesn't get any easier than this. This is Nick's basic pizza sauce and the base for Pizza Margherita. Use the best quality tomato sauce and paste available. Normally I like to make this kind of thing starting with fresh tomatoes, but of course, it has to be summer and you have to get your hands on the tomatoes. I promise, you can't get this flavor from hot house tomatoes. Freeze what you don't need or use it to start spaghetti sauce.

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 1/2 cups pizza sauce

Number Of Ingredients 6

1 cup tomato sauce
1/2 cup tomato paste
1/4 teaspoon garlic salt
1/4 teaspoon oregano
3/4 tablespoon dried basil
1 teaspoon sugar

Steps:

  • Place all ingredients in food processor and pulse 10 times.

Nutrition Facts : Calories 126, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1547, CarbohydrateContent 29, FiberContent 6.5, SugarContent 20.4, ProteinContent 6.3

NO-COOK PIZZA SAUCE RECIPE | MARTHA STEWART



No-Cook Pizza Sauce Recipe | Martha Stewart image

Simplicity is king in this make-ahead, fresh-tasting pizza sauce. Just four ingredients go into the food processor: garlic, canned tomatoes, olive oil, and salt. Use this recipe in our Classic Margherita Pizza or Skillet Pizza Diavola.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Total Time 25 minutes

Prep Time 5 minutes

Yield Makes 2 cups

Number Of Ingredients 4

1 clove garlic, peeled
1 can (28 ounces) whole peeled tomatoes in juice
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • Pulse garlic in a food processor until finely chopped. Thoroughly drain tomatoes in a mesh sieve; discard juices. Transfer to processor, add oil and 3/4 teaspoon salt, and pulse until tomatoes break down into a slightly chunky sauce, 12 to 15 times. Sauce can be refrigerated in an airtight container up to 5 days, or frozen up to 3 months.

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