Name: No-Cook Pizza Sauce
Yield: Makes 2 cups
Ingredients: 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved; 1 tablespoon extra-virgin olive oil; 1 teaspoon red wine vinegar; 2 garlic cloves, minced; 1 teaspoon dried oregano

Why This Recipe Works

While it is convenient to use ready-made pizza sauce, we think it is almost as easy, and a lot tastier, to make your own. In this recipe, the richness of some extra-virgin olive oil and acidity of red wine vinegar dress up canned tomatoes to make for a simple pizza sauce.

Instructions

Process tomatoes with oil, vinegar, garlic, and oregano in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add tomato juice until sauce measures 2 cups. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)