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Easy No Cook Pizza Sauce Recipe

Recipe by Pedro M. A. Neves

This vibrant, fresh Italian pizza sauce comes together in minutes without any cooking required. Made from ripe tomatoes, garlic, and aromatic herbs, it delivers authentic Mediterranean flavor with minimal effort. Perfect for spreading on dough, dipping, or topping focaccia and bruschetta.

Ingredients

• 800 g (28 oz) canned San Marzano tomatoes, drained
• 3 cloves garlic, minced
• 45 ml (3 tablespoons) extra virgin olive oil
• 15 ml (1 tablespoon) red wine vinegar
• 10 g (2 teaspoons) dried oregano
• 5 g (1 teaspoon) dried basil
• 2.5 ml (½ teaspoon) sea salt
• 1.25 ml (¼ teaspoon) black pepper
• 2.5 ml (½ teaspoon) sugar (optional, to balance acidity)

Instructions

1. Drain the canned tomatoes thoroughly in a fine-mesh sieve, pressing gently to remove excess liquid. Reserve the drained tomatoes in a medium bowl.

2. Mince the garlic cloves finely using a sharp knife or microplane, creating small, uniform pieces.

3. Add the minced garlic to the drained tomatoes along with the extra virgin olive oil and red wine vinegar.

4. Sprinkle the dried oregano, dried basil, sea salt, black pepper, and sugar (if using) over the mixture.

5. Stir all ingredients together thoroughly with a wooden spoon or whisk until well combined, about 1 minute.

6. Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar according to preference.

7. Let the sauce rest at room temperature for 15-30 minutes to allow flavors to meld and develop.

8. Transfer to a glass jar or container. Use immediately or refrigerate for up to 5 days.

Substitutions

• Substitute fresh basil and oregano (15 g each, finely chopped) for dried herbs to intensify flavor
• Use 400 ml (14 oz) tomato passata instead of canned tomatoes for a smoother texture
• Replace red wine vinegar with white wine vinegar or fresh lemon juice for brighter acidity
• Omit sugar entirely for a more tangy sauce, or add a pinch of baking soda to neutralize acidity

Tips

• For deeper flavor, prepare the sauce several hours ahead or overnight; the flavors develop and intensify as it rests
• Use high-quality extra virgin olive oil and San Marzano tomatoes for authentic Italian taste; they make a noticeable difference
• Crush dried herbs between your fingers before adding to release their oils and maximize flavor impact
• If the sauce tastes too acidic, add a tiny pinch of baking soda (it will fizz slightly) or a drop more olive oil

In Italy, simple no-cook tomato sauces are traditional in southern regions, particularly in Campania and Sicily, where fresh tomatoes and quality olive oil are celebrated for their natural flavors rather than masked by cooking. This approach honors the Italian philosophy of letting premium ingredients speak for themselves.

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