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

INGREDIENTS
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

DIRECTIONS
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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