Recipe: Super Quick 3-Ingredient Pizza Sauce

Recipe: Super Quick 3-Ingredient Pizza Sauce

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Sheela Fiorenzo
Mar 14, 2018
(Image credit: Joe Lingeman)

This recipe came out of my desire for a pizza sauce that's nearly as easy as buying a bottle of the pre-made stuff but tastes a hundred times better. It's bright, fresh, and comes together in seconds. The secret is a couple of pantry ingredients and one item that absolutely deserves a spot in your pantry.

(Image credit: Joe Lingeman)

Strained Tomatoes Are the Secret to the Quickest, Best Pizza Sauce Ever

Look past the jars of pre-made tomato sauce at the grocery store and reach for strained tomatoes instead. Strained tomatoes are similar to tomato purée, but the difference is with purée the seeds and skin are usually blended right in, while with strained tomatoes the seeds and skin are strained from the tomato pulp before processing. This makes for a smoother, superior product that's sweet and packed with fresh tomato flavor.

Since strained tomatoes are so high-quality, they doesn't need much to make it usable. Just a bit of garlic and a splash of red wine vinegar give it the flavor and balance it needs to become the ultimate pizza sauce.

My favorite brand of strained tomatoes is Pomi, which is sold in cartons. I've found it in most grocery stores, but if you have trouble finding it (or any strained tomatoes, for that matter) you can use tomato purée.

On Fridays, when my husband and I are both tired, a bit cranky from the week, and always eager to get our pizza ritual underway, we usually stir up a quick cocktail, ready our pizza dough and toppings, and whip up this quick sauce while the oven preheats.

Super Quick 3-Ingredient Pizza Sauce

Makes about 3 cups

  • 24 to 28 ounces

    good-quality strained tomatoes or tomato purée (such as Pomi, 3 to 3 1/2 cups)

  • 2 cloves

    garlic, minced

  • 2 teaspoons

    red wine vinegar

  • 1/2 teaspoon

    kosher salt

  • Pinch

    red pepper flakes (optional)

Combine all the ingredients in a medium bowl.

Recipe Notes

Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Freezing: To freeze, spoon any unused sauce into muffin tins. Freeze until solid, then pop the frozen cubes out of the mold and transfer to a freezer container. Freeze for up to 3 months. Thaw overnight before using on pizza, or microwave the cubes in 30-second bursts until they melt into a sauce.

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