Sarah Phillips' No-Cook Zesty Tomato Sauce

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SARAH PHILLIPS' NO-COOK ZESTY TOMATO SAUCE by Sarah Phillips © 2007 Sarah Phillips;
Makes 1, 12-inch thick pizza or 16-inch thin pizza; about 1 1/8 cups

Food styling and photos by Kelly CA © Sarah Phillips

Chicago Metallic BakeWare Company, makers of the best baking pans, asked me to come up with a topping recipe for ready made dough to print on their pizza pan label. The recipe is so popular in my house that I decided to share it with you paired with a homemade crust.

There's nothing worse than soggy pizza from tomato sauce that's too runny. To reduce the amount of water in sauce, it has to be cooked for hours. I solved this problem by creating a sauce that is thick and eay-to-make, requiring no cooking. This recipe can be made a day or two ahead and stored in the refrigerator or made right before you need it in the recipe. The fun part about my recipe is that you can flavor it any way you desire!

Used with the:

Napoletana Pizza,
Grilled Pizza - Three Variations

Gluten-Free Thick Crust Pizza

Gluten-Free Thin Crust Pizza
Skillet Pizzas Tutorial

6 ounces (2/3 cup) tomato paste
1/4 cup water
1 tablespoon olive oil
1 teaspoon dried oregano
1 tablespoon each dried basil and parsley flakes
2 teaspoons balsamic vinegar or lemon juice
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper or to taste

1. In a medium size bowl combine tomato paste and water.

2. Add in olive oil, oregano, basil and parsley flakes, vinegar, salt and pepper. Stir well to combine. Set aside while doing the next steps or store, covered in the refrigerator for a day or two.

Extra sauce can be frozen in an airtight container for a month or more.