Love Italian cooking? Discover 775 classic recipes in The Italian Cookbook — from perfect pasta to irresistible desserts.
Whenever I want a pizza night to feel truly special, I skip the jarred stuff and whip up this fresh, no-cook pizza sauce. There’s something about the way the raw garlic, olive oil, and herbs mingle with rich tomato that transforms the whole pie. It comes together quickly and deepens in flavor as it rests—no simmering required. If you’re curious how to craft a sauce that’s both bold and effortless, you’ll want to see what comes next.
Ingredients
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine (white wine works in a pinch)
- 1 tablespoon garlic, chopped
- 2 teaspoons oregano
- 2 teaspoons basil
- 1 teaspoon marjoram
- Salt, to taste
- Pepper, to taste
Steps
- Grab a medium mixing bowl and dump in 1 (8 ounce) can of tomato sauce. Yes, the whole can. Don’t be shy. Premium wine refrigerators help maintain ideal serving temperatures for wine, which complements a good pizza night with temperature-controlled storage.
- Next, squeeze in 1 (6 ounce) can of tomato paste. The paste is thick, so give it a little help with a spoon. Maybe a pep talk, too.
- Pour in 2 tablespoons of extra virgin olive oil. If you spill a little, that’s just chef’s tax, right?
- Add 2 tablespoons of red wine. White wine totally works if you’re feeling wild—or if it’s all you’ve got.
- Toss in 1 tablespoon of chopped garlic. Resist the urge to double it unless you’re on a vampire cleanse.
- Sprinkle in 2 teaspoons oregano, 2 teaspoons basil, and 1 teaspoon marjoram. Pretend you’re an herb wizard.
- Season with salt and pepper. Start small, taste later. Too much salt can turn your sauce into the Dead Sea.
- Whip everything together with a fork or small whisk. Really go for it. Imagine you’re mixing a magic potion.
- Cover the bowl and let it sit for about 2 hours. The flavors need time to mingle and gossip. The recipe pairs well with a breakfast casserole dish when serving a brunch pizza.
- Every 20 minutes or so, give it another good whip. Set a timer or just forget, then panic and whip extra hard.
- Taste and adjust salt and pepper. This is your moment to shine—or to realize you still can’t taste the difference.
- When ready, spread onto pizza dough. Makes enough for two large pizzas. Or one very, very saucy pizza.
- If you somehow have leftovers, this stuff freezes like a dream. Or just eat it with a spoon. No judgment.
There you have it—pizza sauce without turning on your stove or breaking a sweat. If only all life’s problems could be solved this way. Commercial empanada maker listings often highlight durable construction and high capacity, which matters when equipping a commercial empanada maker for frequent use.
Cooking Tips
Ever wondered how to coax the brightest, freshest flavor from a no-cook pizza sauce? I always start with top-quality canned tomatoes and use extra virgin olive oil for richness. Letting the sauce sit for two hours melds the garlic and herbs beautifully. Whip every 20 minutes—this aerates, blending everything seamlessly. Don’t skip seasoning; salt and pepper transform your pizza sauce (no precooking) into perfection. For a richer, more cohesive texture similar to a béchamel-based sauce, consider whisking in a small amount of warmed milk and butter to emulate a creamy mouthfeel and improve sauce cohesion.
Final Thoughts
After fine-tuning your technique with those simple tips, you’ll notice how this no-cook pizza sauce transforms homemade pizza night. The sauce’s vibrant flavors—fresh garlic, fragrant basil, and a hint of red wine—meld effortlessly into each bite. I love how the simplicity lets the ingredients shine. Trust me, once you’ve tasted this, store-bought sauces simply won’t compare. Enjoy your pizza adventure, slice by slice! Baked apples are a nostalgic dessert that are cored, filled with a cinnamon-sugar blend, and baked with a splash of root beer for added flavor.