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.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
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 MakeBetterFood.com. . (makebetterfood.com/recipes/no-cook-deep-dish-pizza-sauce/). Adapted from Bruno, Pasquale Jr. The Great Chicago-Style Pizza Cookbook (McGraw Hill, NY. 1983.) p. 82-83.
2 cans (28 ounces each) whole San Marzano or plum tomatoes
¼ cup grated parmesan cheese
2 tablespoon extra virgin olive oil
2 teaspoons oregano
2 teaspoons basil
2 teaspoons sugar
¼ teaspoon salt
1 clove garlic, minced
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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.
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.
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