All, Recipes, Vegetarian
No-Cook Tomato Sauce
This fresh, flavorful sauce only takes five minutes to make: it’ll cook right on your pizzas, in the oven.
Plus, leftover juices from draining the tomatoes have countless uses: add them to your next batch of soup or Bloody Mary.
How to Make It
Ingredients
- 1 garlic clove, peeled
- 14 oz (398 mL) can whole peeled tomatoes, drained
- 1 tbsp olive oil
- ½ tsp kosher salt
Instructions
- Fit a food processor with the blade attachment. With the processor on, add garlic through chute to finely mince.
- Add tomatoes, oil and salt, then pulse until smooth. Transfer sauce to an airtight container and refrigerate until ready to use, up to 5 days ahead.
How to Store It
Leftover sauce will keep well refrigerated up to 5 days or frozen in ⅓-cup portions.
Kitchen Tip
This easy sauce recipe doubles and triples well.
Prepare sauce while the oven preheats.
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