This sauce comes together from crushed whole peeled tomatoes, drained until thick and rich, then stirred with good olive oil, freshly grated garlic, and dried oregano for a bold, herby base. A pinch of red pepper flakes adds a gentle kick if you want it, and a quick salt adjustment at the end lets you dial in the flavor exactly how you like it. The texture stays chunky and rustic rather than watery, so it clings beautifully to pizza dough or spreads into an even layer without pooling. It's the kind of sauce you can make ahead and keep on hand, whether you're topping a weeknight pie or prepping for a full pizza night. This one is a solid fit for an added sugar free kitchen, letting the tomatoes and garlic do the real work of flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Set a fine-mesh strainer over a large bowl and pour in the canned tomatoes. Use your hands or a wooden spoon to crush each tomato, letting the excess liquid drain through the strainer into the bowl. Discard the strained liquid (or reserve for another use such as soup or braising).
Add the olive oil, garlic, dried oregano, salt, sugar, and red pepper flakes (if using) to the bowl with the crushed tomatoes. Stir well until fully combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
