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.
No-Cook Tomato Sauce with Lemon and Oregano
Recipe from the Tasting Table Test Kitchen
Yield: 3 cups
Prep Time: 10 minutes
Cook Time: N/A
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
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