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Find out how to make authentic Italian Neapolitan pizza sauce with this easy homemade recipe! This is a no-cook pizza sauce recipe made with San Marzano tomatoes.
One of my culinary missions on our last visit to Italy was figuring out how to make the BEST authentic Italian pizza. Last time it was Authentic Tomato Bruschetta and an Aperol Spritz. There was something very different from the pizzas I had been making for years at home. I realized after trying many pizzas in Italy, that the most notable difference was the sauce.
I’ve made this easy pizza sauce recipe a few times at home, and am so happy to report it tastes just like in the Italian restaurants we loved. Like my Fresh Tomato Marinara, Salsa, and Dairy-Free Pesto recipes, this one is a great staple to know.
Whereas the pizza sauce I lazily pick up from Trader Joe’s refrigerator section has a deep, rich tomato flavor loaded with spices, the pizzas in Italy had very fresh tasting sauce, without much else in them. Could it really as simple as using crushed tomatoes alone? After a bit more research, I found that my suspicion was correct.
When it comes to making the best authentic pizza sauce at home, less is definitely more. Neapolitan pizza master Vito Iacopelli, shared on Youtube how he makes tomato sauce for pizza and it’s just this way with a few simple ingredients. One of my favorite Italian cooking magazines, Sale e Pepe, makes pizza even simpler by only using tomato puree and sprinkling a little salt and pepper.
Best Tomatoes for Neapolitan Pizza Sauce
You might be wondering, ‘What are the best tomatoes for pizza sauce?” With recipes this simple, it’s important to use the highest quality ingredients you can find. In this case, tomatoes are the star. Use whole peeled DOP San Marzano tomatoes for the best flavor.
San Marzano tomatoes are grown near Naples, which means you’re making a truly special Neapolitan-style pizza. To ensure you’re actually using real San Marzano tomatoes, look for the DOP label on the can. You might be surprised how many fakes there are on grocery store shelves.
The ingredients for Neapolitan pizza sauce are very similar to traditional San Marzano Marinara Sauce.
How to Make San Marzano Pizza Sauce at Home
Remove those gorgeous tomatoes from the juice, but don’t discard it. Place the drained tomatoes into a blender or bowl with a small handful of fresh basil leaves and a pinch of sea salt. If you prefer, crush those tomatoes with your hands and then add in chopped basil. I like to add a clove of garlic and a splash of good olive oil as well, but that’s optional.
Pulse or use an immersion blender to blend the tomatoes. Don’t blend too long, just until the desired consistency is reached. I prefer homemade pizza sauce a little chunky (as it often is in Italy). If needed, thin the sauce by adding a little of the reserved juices at a time. Can you believe it’s that easy? I know. I know!
If you’re like me and feel like homemade pizza sauce should be cooked before using, don’t worry. This sauce does cook just the perfect amount while the pizza bakes. The result is a pizza sauce with the most delicious fresh flavor.
How to Store and Use Homemade Pizza Sauce
If you’re not using the pizza sauce immediately, store it in an airtight jar in the refrigerator, or freezer.
To use, spoon a layer of sauce over your prepared pizza dough.
Bake your homemade pizza in the hottest oven possible, or Pizza Oven, and enjoy your creation.
Ingredients
- 1 (28 oz.) can/jar whole peeled DOP San Marzano tomatoes
- 1 teaspoon sea salt
- 4 fresh basil leaves
- 1 clove garlic, peeled (optional)
- splash of extra virgin olive oil (optional)
Instructions
- Remove the tomatoes from the sauce and place them into a blender (or bowl if using an immersion blender).
- Add the salt and basil leaves
- Pulse until the sauce is chunky or smooth, depending on your preference. To thin, if needed, add 1 tablespoon of the sauce from the can at a time (I don't use any).
- Use your homemade pizza sauce right away, or store in an airtight jar in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 5Serving Size: 1
Amount Per Serving:Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 212mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.
FAQs
Here are some factors to consider: Cooked Tomatoes: Cooking the tomatoes can help concentrate their flavor and create a more uniform texture on the pizza. Cooked tomatoes are a popular choice for pizza sauce, as the cooking process can help break down the tomatoes and make them easier to spread evenly over the dough.
Should pizza sauce be raw or cooked? ›
The reason pizza sauce is uncooked is because it will actually result in a better-tasting pizza — it will give you fresh, zippy tomato flavor, even after it has been baked in a hot oven. Pasta sauce, on the other hand, is slow-simmered. It usually has a few more herbs involved, like basil or even a bay leaf.
Can you eat pizza sauce without cooking? ›
Yes, you can eat pizza sauce raw. Most pizza sauces are made from simple ingredients like tomatoes, garlic, and fresh herbs, which are all safe to eat raw. The cooking process deepens the flavors and melds them together, but it's unnecessary for safety reasons.
How do you thicken San Marzano pizza sauce? ›
TIP: For a thicker sauce, strain the tomato puree over a fine-mesh sieve until it reaches your desired consistency. Step 3 - Add optional toppings: Stir in any desired toppings, such as chopped herbs or garlic powder.
Does tomato sauce need to simmer? ›
Also— and I'm not certain of the food chemistry here— the simmer will do a better job of allowing the flavors of the various ingredients come together to make a complexity of flavor that is much better than the ingredients individually. So simmer your tomato sauce.
Can you use store bought tomato sauce for pizza? ›
Yes you can…even as it is, straight out of the can, although it might lack a bit of flavor for just a tomato sauce pizza. You can use it cold or cook it down a bit to make it thicker. Of course you can add some condiments (onion, garlic), salt and pepper and hebs and spices.
Why don't you cook pizza sauce? ›
You don't actually need to cook the sauce because it will eventually be cooked with the entire pizza, and pre-cooking it can take away from the tomatoes' vibrant flavor. Using raw ingredients allows every element of the sauce to be at its most flavorful.
Should I add sugar to pizza sauce? ›
Spices: Basil, oregano, onion powder, salt & pepper. Taste and adjust these spices to your liking. Sugar: I know it sounds like a weird addition but granulated sugar is an essential ingredient as it mellows out the acidity of the tomatoes.
Is store bought pizza sauce cooked? ›
Pizza sauce is prepared with uncooked pureed tomatoes while pasta sauce is made with cooked blended tomatoes and flavorful garlic, herbs, and spices.
What are the best tomatoes for pizza sauce? ›
SUMMARY – San Marzano are the tomatoes by excellence for classic red sauce pizza. Some other varieties include the Pomodorino del Piennolo- yellow or red. If San Marzano is impossible to find where you live, oblong peeled tomatoes are the best next choice.
Answer and Explanation:
The sauce is a good conductor of heat, therefore, heat is rapidly transferred from sauce to tong and it is burnt, while the crust is an insulator, therefore, heat is not easily transferred from the crust, and therefore it is not burnt though both are at the same temperature.
Why does pizza sauce taste different than spaghetti sauce? ›
The difference between pasta sauce and pizza sauce
Quite simply, pizza sauce has a lot fresher, more raw taste than pasta sauce. This is because pizza sauce is barely cooked (sometimes not cooked at all), whereas pasta sauce is slow-simmered for hours to develop richness.
How do you thicken Napolitana sauce? ›
Start by drizzling a small amount of heavy cream into the sauce and whisk it in. Let it simmer for a few minutes, then add more if you think it needs it. Taste your sauce and adjust the seasonings if needed; the richness of cream can blunt some flavors.
How do you thicken Neapolitan pizza sauce? ›
Here's the lowdown: a cornstarch slurry is your go-to method for a quick, no-fuss thickening agent.
- Start by mixing equal parts cornstarch and cold water. ...
- Once you've got a smooth mixture, whisk a small amount into your simmering sauce.
- Let it simmer for 1 to 2 minutes while stirring.
Add Tomato Paste
In addition to helping to alter the consistency of your sauce, this pantry staple will also help to further enhance the rich, savory flavors of tomato sauce. Arturo recommends stirring in a tablespoon or two and cooking your sauce until it reaches your desired consistency.
Is tomato sauce cooked or raw? ›
At its most basic, it is a sauce based on fresh or canned tomatoes (usually plum tomatoes) cooked with olive oil, chopped onions, and basil. It may include other vegetables and aromatics; it may be cooked briefly to preserve the tomato flavor or long and slow with other ingredients.
Do you heat sauce before putting on pasta? ›
Cook sauce first.
Keep the sauce on a low simmer until pasta is ready. Your pasta shouldn't wait for your sauce to cook.
How wet should pizza sauce be? ›
BTW, a common test to tell whether a pizza sauce is too thin (or "wet") is to put a few tablespoons on a plate and let it set for about 15 minutes. If too much water separates from the solids, that would usually not be considered a quality pizza sauce.
