No-Cook Deep Dish Pizza Sauce

No-Cook Deep Dish Pizza Sauce

Many pizza recipes ask you to cook the sauce before putting it on the pizza. This often results in overcooked tomatoes. This simple sauce does not require advanced cooking and bakes up wonderfully on our Giordano's style deep dish pizza.
  • Prep: 10 min
  • Total: 10 min
  • Makes enough for one 14' deep dish pizza
No-Cook Deep Dish Pizza Sauce

Carbohydrate Counts

Carbs-per-gram ratio: 0.0544

Serving Size 570g (about 31g carbs)

Carb calculations Weight Carbs
Cans whole San Marzano or plum tomatoes 550g (23g)
Sugar 8g (8g)
Net Weight 570g (31g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 550g / 2 cans (28 ounces each) whole San Marzano or plum tomatoes
  • In a colander or strainer, drain the tomatoes to remove all of the liquids. Crush the tomatoes lightly to remove any liquid inside the tomatoes.
  • Transfer tomatoes to a non-reactive bowl.
  • ¼ cup grated parmesan cheese
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 8g / 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 clove garlic, minced
  • Add remaining ingredients and stir well to combine.
  • Use immediately, or transfer to an air tight container and store in the fridge for up to five days. Bring to room temperature (approximately 2 hours on counter) before using.
From . ( Adapted from Bruno, Pasquale Jr. The Great Chicago-Style Pizza Cookbook (McGraw Hill, NY. 1983.) p. 82-83.

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