Whole peeled tomatoes get hand-crushed and drained until thick and concentrated, then mixed with olive oil, fresh garlic, and oregano for a bright, herby base. A touch of sugar balances the acidity while red pepper flakes bring optional heat if you want it. No cooking required here — just crush, stir, and taste your way to the right seasoning. It comes together in minutes and keeps well in the fridge or freezer, making it easy to have on hand whenever pizza night rolls around. This sauce is a great fit for a gluten free kitchen, so you can spread it generously without a second thought.
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)
