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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
Don't Cook the Sauce!
Spoon it right onto the pizza, cover with additional toppings, and bake. If you'd like a thicker sauce, strain the tomatoes from their juices before blending.
Should pizza sauce be raw or cooked? ›
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.
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.
Do you need to simmer tomato sauce? ›
The minimum time you should simmer sauce is 30 minutes. This is about how long the oils take to disappear into the sauce (rather than pooling on top). But you should consider simmering for three or more hours, letting it lazily cook away, no more than a few straggling bubbles surfacing at a time.
Why do you need to cook tomato sauce? ›
That one little step eliminates the tinny I-came-from-a-can-or-tube flavor. If you cook the paste until it caramelizes, going from a bright red to a deeper, browner brick red, you'll caramelize the sugars and intensify the flavors even more.
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.
Can you overcook pizza sauce? ›
Also, be sure not to overcook your sauce as this can cause it to become too thick and lose its fresh taste. Adding a pinch of sugar or honey can also balance out any acidity in the tomatoes while adding red pepper flakes can give it an extra kick of flavor.
Why does the sauce on a pizza burn your mouth but not the crust? ›
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.
What are the best crushed tomatoes for pizza sauce? ›
The Best Tomatoes for Pizza Sauce
For the classic Margherita and Marinara pizzas, the standard in Naples is San Marzano canned tomatoes. They are oblong, bright, red tomatoes that grow in a specific area not too far from Salerno (about one hour south of Naples).
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.
Can I use pizza sauce for spaghetti? ›
To turn your pizza sauce into pasta sauce, do the following: Take your jarred pizza sauce and bring it to a stovetop. Before turning on the heat, add some pasta water from the boiled pasta. Add a pinch of sugar and salt until you find the correct balance.
How do you thicken Napolitana sauce? ›
When in a pinch, tomato paste is the perfect way to help thicken a sauce in the nick of time. Take some tomato paste, put it in a cup, and dilute it with a little bit of water. Mix it up, and then when it reaches your desired consistency, add it directly to the sauce. This is a step that should be fairly easy to eye.
How do you peel San Marzano tomatoes for sauce? ›
The seeds should be removed because they are bitter. Pass the tomatoes through a Victorio strainer. San Marzano tomatoes are small enough to be put in whole. The strainer will remove seeds and skin, easy peasy.
Why is my homemade pizza sauce watery? ›
Tomatoes naturally contain lots of water, so cooking any tomato sauce for a long period of time will help eliminate some of the water content. The water will slowly but surely evaporate, leaving behind a thickened, full-bodied sauce with lots of flavor.
Is it OK to use tomato sauce for pizza? ›
Pizza sauce is typically made with plain tomato sauce or pureed tomatoes and tomato paste, causing it to be a thicker consistency than pasta sauce. The thicker sauce prevents the dough from getting too soggy while the pizza cooks.
How to make pizza sauce from jarred spaghetti sauce? ›
How To Turn Spaghetti Sauce into Pizza Sauce
- Take your jarred pasta sauce and put it in the food processor. ...
- Turn on the heat and let the blended mixture simmer until you get a thick pizza sauce consistently.
- You can add salt, sugar, onion powder, garlic powder, or any other spice as per your taste.
Scoop out the seeds and guts and then dice your tomatoes instead of slicing. This should get rid of some of the moisture. Add cheese and then place tomatoes on top.
Do Italians put tomato sauce on pizza? ›
The Toppings
A traditional Italian pizza would just resort to some fresh basil leaves which, together with the red tomato sauce and the white Mozarella di Bufala cheese complete the tri-colour of the Italian flag.
