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No-Cook Pizza Sauce
Total 2 hours and 10 minutes (includes infusing time)
Active 10 mins
Makes 3 cups
TIP: San Marzano tomatoes are available in most grocery stores. Canned are better than fresh tomatoes for this recipe.
    • One 28-ounce can whole San Marzano tomatoes (see Cook’s Note)
    • 3 sprigs oregano
    • 2 sprigs basil
    • 1/4 red onion
    • 1/4 cup olive oil
    • 1 teaspoon kosher salt
    1. In a medium bowl, crush the tomatoes using your hands. Remove and discard any hard bits that you may come across. Stir in the oregano sprigs, basil sprigs, red onion, olive oil, and salt. Allow the mixture to sit at room temperature for 2 hours or refrigerate for up to 3 days. Remove and discard the herb sprigs and onion before using.

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