No-Cook Tomato Sauce With Lemon And Oregano

No need to heat this quick, flavorful pasta topper

There have been countless debates on the best way to make a proper tomato sauce. Tomato paste: to add or not to add? Simmer for 20 minutes or more than an hour?

So many questions, so little time.

One of the quickest ways to make a tomato sauce is not to cook it at all. Here's how we do it: We take whole canned tomatoes, add lemon zest for brightness, a pinch of red pepper for heat and peppery chopped fresh oregano, then crush it all by hand. Done and done.

All this sauce needs to become dinner is a little cooked pasta or toasted bread. And, no, you don't need a razor blade to shave the garlic, Uncle Paulie. This isn't Goodfellas.

Recipe from the Tasting Table Test Kitchen

No-Cook Tomato Sauce With Lemon And Oregano
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Tomato Sauce in less than 15 minutes. Get the recipe at Tasting Table. 
Prep Time
Cook Time
Total time: 10 minutes
  • 1 28-ounce can whole peeled San Marzano tomatoes, undrained
  • 1 clove garlic, minced
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano 
  • 1 teaspoon lemon zest
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  1. In a large bowl, combine all of the ingredients. Using your hands, crush the tomato mixture until it becomes a smooth sauce.
  2. Transfer to an airtight container and place in the refrigerator until ready to use.
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