Pizza Sauce From Scratch
This no-cook pizza sauce comes together in a single bowl from a can of tomato paste, olive oil, garlic and dried herbs. Because nothing is simmered, you control the garlic, the herbs and the thickness, and you can pick a paste with no additives. A pinch of anise or fennel adds a faint sweetness. Letting it rest overnight in the fridge lets the flavors settle together.
Instructions
Put the tomato paste, water and olive oil in a bowl or a quart mason jar. Use the smaller amount of water for a thick sauce and the larger amount for a thinner one.
Add the minced garlic, the dried basil and oregano, and the pinch of anise or fennel. Mix thoroughly, or close the jar and shake it, until no streaks of paste remain.
Season with kosher salt and ground black pepper, tasting as you go until the sauce suits you.
For the best flavor, refrigerate the sauce overnight. If you are short on time, let it rest for a while before spreading it on your pizza. No cooking is needed at any point.
Make it personal.
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