BEST PIZZA SAUCE RECIPE (NO COOK, AUTHENTIC ITALIAN STYLE)
The best and easiest Italian pizza sauce recipe.
Provided by Christina Conte
Categories Dressings, Sauces, Syrups & Toppings
Time 5m
Number Of Ingredients 6
Steps:
- Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
- Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)
Nutrition Facts : Calories 167 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 453 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
NO COOK PIZZA SAUCE
I got this recipe from an on-line group I belonged to. This is the easiest and freshest tasting pizza sauce ever. If your feeling cheesey use the 1/2 cup, not so much, use the 1/4. Awesome on grilled pizza topped with fresh basil and mozzarella. Enjoy! (cooking time is actualy the set-up)
Provided by RepoGuysWife
Categories Sauces
Time 1h5m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- Whisk all ingredients together.
- Allow flavors to blend for 1 hour before using.
NO COOK PIZZA AND PASTA SAUCE
This is a very easy to make and delicious pizza and pasta sauce and because it is a no cook sauce prep time is minimal. I use this on everything from pizza to lasagna. Enjoy
Provided by fallenleafs
Categories Sauces
Time 1h10m
Yield 7-8 serving(s)
Number Of Ingredients 9
Steps:
- Put all the ingredients in a large bowl and whisk them together.
- Let this sit at room temperature for one hour for the flavors to blend together.
- Refrigerate when finished or make a larger batch and freeze it for another time.
Nutrition Facts : Calories 66.5, Fat 2.6, SaturatedFat 0.5, Cholesterol 1, Sodium 398.8, Carbohydrate 10.6, Fiber 2.5, Sugar 6.3, Protein 2.1
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