For me the tomato sauce on a pizza can be a make or break ingredient. No matter how much effort you go into with the toppings it can all be for nought if you don’t get this bit right. There are a lot of pizza recipes around that suggest that passata or crushed tomatoes on their own will taste good. Trust me, they won’t. They’re far too sharp and the acidity will be all too apparent at the end. The same goes for shop bought sauces – which are often packed with sugar and other nasties. Making your own at home doesn’t need to be hard work though, as evidenced here by my “No-Cook” Pizza Sauce.
I grant you that it is little more than passata with a few spices and flavorings added, but it makes all the difference. Oregano is pretty much essential for me – it’s the taste of pizza from my childhood. There’s sweetness from a dash of honey and a savoury hit of onion and garlic powders. Mix them all together and leave them in the fridge overnight for a thick, tasty sauce. No need to cook. Minimal washing up. And, best of all, perfect pizza sauce.
No-Cook Pizza Sauce
- 350 g Passata Rustica or Tinned Chopped Tomatoes
- 2 tsp Olive Oil
- 1 tsp Dried Oregano
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Honey or a pinch of sugar
- 1 pinch Sea Salt to taste
- 1 pinch Freshly Ground Black Pepper to taste
- Put the Passata Rustica (or Tinned Tomatoes) into a bowl and crush any large chunks with the back of a fork. You want the sauce to be smooth, whilst still retaining some texture.
- Add in the remaining ingredients and mix until combined. Put into an airtight container and store in the fridge overnight to allow the flavours to develop. (Though, if you’re in a rush then you can use it straight away).
|Estimated Values per Serving|
|of which Saturates||0||g|
|of which Sugars||4||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|