This no cook pizza sauce could not be simpler. No need to faff around reducing a sauce over gentle heat for an hour, only one is bowl required, and the leftovers freeze beautifully for future pizzas.
So here’s the jist:
Bung the ingredients in a bowl, and blend with your hand blender till smooth.
Et voilà! Did I not say simple?
I generally use about 3 tablespoons of this no cook pizza sauce per 12 inch pizza. I freeze the leftovers in individual portions, in small containers, for future reference. If you don’t have wee freezer containers, put a few spoonfuls of the sauce on a piece of plastic wrap, and twist it closed at the top. The no cook pizza sauce is thick enough to not ooze all over. Store the parcels in a freezer bag.
Since we’re going all homemade on the pizza front, check out my tried and tested recipe for crispy-chewy, bubbly pizza dough with added gluten flour…
- 2 x 400g cans chopped tomatoes, drained
- 100g tomato paste
- 2 cloves garlic, chopped
- 2 tsp olive oil
- 2 tsp dried oregano or 1.5 Tbsp fresh
- 1 tsp sugar
- 1/2 tsp tamari
- pinch cayenne pepper
- salt and black pepper
- Combine all the ingredients in a bowl and blend with a hand blender till smooth.
Tamari is a smooth-tasting wheat-free soy sauce. Substitute regular soy sauce if you like.
This sauce keeps in the fridge for 4-5 days.