An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won’t create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that’s what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
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Serving Size: 1 serving (100g) | ||
Recipe Makes: 4 servings | ||
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Calories: 133 | ||
Calories from Fat: 103 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 287.3mg | 10 % | |
Potassium 143.9mg | 4 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.3g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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