Description
A quick, vibrant, and deeply flavorful pizza sauce made from whole peeled tomatoes, garlic, and herbs—perfect for homemade pizzas, calzones, or flatbreads. Naturally vegan, gluten-free, and easily customizable.
Ingredients
– 1 (28-ounce) can whole peeled tomatoes
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon red wine vinegar (or apple cider vinegar)
– 1 large garlic clove, minced
– 1 teaspoon table salt (or to taste)
– 1 teaspoon granulated sugar (optional, adjust to tomato sweetness)
– 1 teaspoon dried oregano
– ¼ teaspoon freshly ground black pepper
Instructions
- Drain the canned tomatoes in a fine-mesh strainer, discarding the liquid.
- Place drained tomatoes into a blender.
- Add olive oil, red wine vinegar, minced garlic, salt, sugar, oregano, and black pepper.
- Blend on high speed for 30 seconds, or until completely smooth.
- For best flavor, let sauce rest 15–20 minutes before using.
- Use immediately on pizza, or store in an airtight container.
Notes
– No cooking required this is a no-cook, fresh-style sauce.
– For smoother texture: Blend longer or strain through a fine-mesh sieve.
– Low-sodium: Use no-salt-added tomatoes and reduce or omit added salt.
– Sugar-free: Omit sugar; add a pinch of baking soda if tomatoes are too acidic.
– Freezing tip: Freeze in ice cube trays or small jars for up to 3 months.
– Fresh tomatoes? Possible, but must be peeled, seeded, and drained canned are more consistent.
- Prep Time: 5 minutes (+ 15–20 min resting)
- Cook Time: 0 minutes
- Category: Sauce / Condiment
- Method: No-Cook / Blending
- Cuisine: Italian / American
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: ~20
- Sugar: 2g
- Sodium: 230mg (varies with salt/tomatoes—use no-salt-added to reduce)
- Fat: 1g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg