Imported from the web
Passata Pizza Sauce
A fresh, no-cook pizza sauce made from smooth tomato passata, olive oil, and simple seasonings. It comes together in minutes and can be refrigerated or frozen for later use.
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Ingredients
- 3 cup tomato passata (Seedless, skinless tomato purée)
- 2 tbsp extra-virgin olive oil
- 1 clove garlic (Finely grated or minced)
- 1 tsp dried oregano
- fine sea salt (To taste)
- black pepper (To taste)
Steps
- 1
In a medium bowl, stir together the tomato passata, extra-virgin olive oil, garlic, and dried oregano until evenly combined.
- 2
Season with fine sea salt and black pepper to taste. Use the sauce immediately on pizza, spreading it in a thin layer over the dough.
- 3
Refrigerate any leftover sauce in a covered container for up to 5 days, or freeze it for up to 2 months. Thaw refrigerated before using.
Notes
The source describes this as a no-cook sauce and states that the amount can easily be halved. The complete ingredient list and method were behind a membership prompt in the supplied page excerpt, so seasonings and quantities are reconstructed with low confidence.
Nutrition per serving
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