This rich, no-cook sauce starts with whole peeled tomatoes, hand-crushed for a chunky-smooth texture that beats anything from a jar. Draining off the excess liquid first concentrates the flavor, so every spoonful tastes deeply tomatoey instead of watery. A good drizzle of olive oil brings body and shine, while fresh garlic, oregano, and a pinch of sugar round out the classic flavor balance. Red pepper flakes add a gentle kick if you want it, but the base is simple enough to let the tomatoes shine. It comes together in minutes with no cooking required, and it keeps well in the fridge or freezer for whenever pizza night strikes. Naturally suited to a dairy free kitchen, this is the kind of staple sauce worth keeping in constant rotation.
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)
