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No-Cook Quick Tomato Sauce

Pizza is definitely one of my favorite things to make (and eat, for that matter). I make my own dough which, though pretty simple, is an extra step in the process. I love veggie pizzas so I usually have some work to do for the toppings as well (sauteeing mushrooms, roasting eggplant, etc.). Making my own sauce is an extra effort I just can’t get into. No more dishes! We have a ninja blender which has two cups for individual smoothie servings. It’s perfect for a quick sauce.  You can heat this for dip (stromboli – mine above was roasted mushrooms and eggplant – scrumptious) or use it for pizza/chicken parm/any recipe that calls for tomato sauce. Leftovers will keep refrigerated for about a week or frozen for about a month. Every time I have this in my fridge it never goes to waste (try it stirred into scrambled eggs with parmesan and mozzarella cheese – we call this pizza eggs).

No-Cook Quick Tomato Sauce

Makes about 1 cup

1 (14 oz) can diced tomatoes

2 large garlic cloves, peeled

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. sugar

1. With the cut lid still attached to the can, partially drain the liquid from the tomatoes (a few tablespoons). Place strained tomatoes in blender.

2. Add garlic, salt, pepper and sugar to blender and puree until completely combined. Store in airtight container and refrigerate until ready to use.