No- Cook Pizza Sauce
Here’s a real time-saver. Put everything in the blender or food pro cessor and you’ve got pizza sauce in minutes. The basic fl avors are pumped up with fresh basil leaves because the tomatoes never break down into their aromatic fullness as they would over the heat.
- One 14- ounce can reduced- sodium diced tomatoes
- One 6- ounce can reduced- sodium tomato paste
- 2 tablespoons olive oil
- 4 teaspoons minced oregano leaves or 2 teaspoons dried oregano
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 8 basil leaves
- 1 garlic clove, minced
Instructions:
Place the diced tomatoes, tomato paste, olive oil, oregano, sugar, salt, basil leaves, and garlic in a large blender or a food pro cessor. Blend or pro cess until smooth, scraping down the inside of the canister or the bowl as necessary. Store, covered, in a plastic container in the refrigerator for up to 3 days, or freeze any extra in 1⁄2- cup plastic containers or zip- closed plastic bags for up to 3 months.