This no-cook pizza sauce recipe is very easy and you can whip it up in no time. It uses very few ingredients most of which you normally have on hand.
The fresh basil and garlic adds that extra punch to the no-cook sauce so don't skip them. This delicious sauce, like most Italian sauces, tastes better if you let the flavors meld a few hours before using.That is if you can wait
Why you'll love this recipe
Italian cooking is very basic. Most of the time they don't use a lot of ingredients but what they do use packs a lot of flavor.
We noticed that the ordinary pizzas that the Italians serve in Italy are quite different than the elaborate ones they serve here in the States. If you plan on going there and asking for a loaded pizza -- forget it. It's not there.
Italian style pizza
In Naples, there are two pizzas:
- Pizza Marinara
- Pizza Margherita
The Marinara Pizza combines tomatoes, oregano, olive oil, and garlic . . . that's it! No cheese!
The Margherita Pizza uses tomatoes, olive oil, fresh mozzarella di bufala ( which is water buffalo milk mozzarella), and fresh basil leaves put on the pizza before baking so that the leaves darken slightly from the heat of the oven.
We had seafood pizza (clams, shrimp, mussels) in Venice and it had a very simple base of tomato and basil. It was delicious in its simplicity. All Our Way sauce duplicates this simple flavor.
The All Our Way no-cook pizza sauce recipe can be made in two versions and I've included the change. It is quite simple - instead of the regular tomatoes, you use Ro-Tel. My Honey likes his flavors HOT!
The no-cook pizza topping recipe is also very good as a dipping sauce served with focaccia, calzones, pasta, or anything else you might come up with.
And if you're looking for the perfect pizza crust to slather with your pizza sauce, this one is the BEST pizza crust recipe we've found for our favorite toppings.
Easy No-Cook Pizza Sauce with Fresh Basil
- 7 tablespoons water
- 2 tablespoons chopped fresh basil
- 1 ½ tablespoons extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 ½ teaspoons minced garlic
- 14.5 oz can petite-cut tomatoes with juice or 1 ½ cans Ro-Tel tomatoes (10 ounce) cans with juice
- 6 oz. can tomato paste
- Combine all ingredients in a medium bowl; stir with a whisk or for a thinner texture mix with a blender. It is best if you let the flavors meld before using although you can use it right away.
- Store in refrigerator.
- Although this is quick and easy it is an excellent sauce. Not only can you use it on your pizza it is also delicious as a dipping sauce for grissini ( bread sticks), calzones, or anything else you can think of. If you are fond of hot stuff - as is my hubby- you'll especially like the Ro-Tel version.
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