This rich, no-cook sauce starts with whole peeled tomatoes, hand-crushed for that chunky, rustic texture instead of anything pre-blended or watery. Draining off the excess liquid first concentrates the flavor, so what's left is thick and clingy — exactly what you want under a pile of toppings. Good olive oil, freshly grated garlic, and dried oregano bring the classic pizzeria flavor, while a pinch of sugar balances the tomatoes' acidity and a hit of red pepper flakes adds optional warmth. It comes together in minutes with no stovetop simmering required, and it keeps beautifully in the fridge or freezer for whenever the craving hits. Naturally plant-based from top to bottom, it's an easy one to stash in a vegan kitchen for pizza night, pasta, or anything that needs a bright, garlicky tomato base.
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)
