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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
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.
How do you thicken San Marzano pizza sauce? ›
Cook It Down
Reducing is a classic cooking technique. It means bringing the sauce to a boil, reducing the heat, and letting the sauce simmer gently until it reaches your desired consistency. That might be 20 minutes or an hour—perhaps even longer.
How to make jar pizza sauce taste homemade? ›
They are:
- Extra virgin olive oil: This type of olive oil has the most flavor but if standard olive oil is what you've got that will work too.
- Garlic: The fresh garlic used here adds so much flavor to the sauce. ...
- Tomato paste: A crucial ingredient. ...
- Canned crushed tomatoes: I highly recommend this option vs.
For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
Can you eat pizza sauce without cooking it? ›
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.
Do you need to cook tomato sauce before putting it on pizza? ›
Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well. Let sauce stand for several hours to let flavors blend. No cooking is necessary; just spread on dough.
How do you thicken Napolitana sauce? ›
Flour: Make a slurry of 2 parts water to 1 part all-purpose flour and whisk until very smooth. Slowly whisk in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce. Stir and simmer for about 2 minutes, check the thickness, and repeat with more as needed.
Why is my homemade pizza sauce watery? ›
Over blending may cause too much water to seep out of your tomatoes resulting in a watery pizza sauce. If you are using crushed tomatoes, simply dump into a container/bowl, add salt to taste and mix to combine. Easy, right?!
Does cornstarch thicken pizza sauce? ›
Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency.
Why does my homemade pizza sauce taste bitter? ›
Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.
Even a small amount of baking soda significantly raises the pH of the sauce. While this reduces acidic taste, it also tamps down on the brightness that gives the tomato complexity.
How to doctor up jarred pizza sauce? ›
How to Make Jarred Tomato Sauce Better… And If You Even Should
- Start With a Good Jar.
- Add Alliums.
- Deglaze With Wine.
- Season Smartly.
- Whisk in Tomato Paste.
- Boost the Acidity.
- Toss in Olives or Capers.
- Add Vegetables.
DOP Denominazioned' Origine Protetta meaning Protected Designation of Origin. To receive the certification, tomato farmers must follow multiple, specific guidelines. Starting with the seeds of the tomatoes, they must date back to the original strain of San Marzano tomato. They cannot be genetically modified in any way.
Why add baking soda to tomato sauce? ›
Add Some Baking Soda
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
Do you remove side shoots from San Marzano tomatoes? ›
Due to its size, 'San Marzano' will need the support of a stake. And it will do well with only two shoots. To promote these two shoots, remove all side shoots, leaving the main stem and the “secondary” shoot that sits low on the stem. From June onwards, 'San Marzano' will begin to produce fruit!
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.
Should hot sauce be cooked or raw? ›
It is also worth noting that some hot sauces are cooked, whereas others are not. Condimaniac explains that fermented hot sauce is often left uncooked, whereas unfermented sauce is cooked. Cooking the hot sauce allows the ingredients to blend together in new ways and may offer a sweeter flavor to the hot sauce.
Is jarred pizza sauce cooked? ›
Pizza sauce that comes in a jar or can has not been already been cooked — which is the key difference between the two types of sauces.
Do you put sauce on pizza before cooking? ›
Spoon half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Pile on half of the toppings and half of the cheese. Bake the pizza. Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone.
