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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? ›
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.
How to make pizza sauce out of jar pasta 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.
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.
Do you need to Precook pizza sauce? ›
Don't Cook the Sauce!
This isn't just for convenience — a no-cook sauce will actually taste better on your pizza, giving you that fresh, zippy tomato flavor, even after it has been baked in a hot oven.
Do you need to simmer pizza sauce? ›
The flavor gets richer the longer you let the sauce simmer. However, if you don't have the time to let it cook down for an hour, just let the sauce cook for as long as possible. The flavor won't be as robust and the texture will be thinner, but no one will complain.
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?!
What happens if pizza sauce is too watery? ›
If your pizza sauce is still too watery after cooking, strain it through a fine-mesh sieve or cheesecloth to remove any excess liquid. Press the tomatoes gently to extract as much pulp as possible while leaving behind the watery residue. This method helps achieve a thicker sauce without compromising on flavor.
Can I use regular pasta sauce as pizza sauce? ›
If you don't have tomato paste on hand, you can use pasta sauce on pizza by following these steps: Strain the pasta sauce to remove excess liquid. Add the pasta sauce to a food processor or blender and pulse until smooth. Add your desired seasoning and salt to taste.
How do you thicken pizza sauce? ›
Use Flour and Water
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.
There's one primary difference between the two types of tomato-based sauces that's directly related to the disparate preparation methods: Pasta sauce from a jar is cooked (usually slow-roasted), and pizza sauce is uncooked, with ingredients combining over a period of hours.
What is Italy's most famous sauce? ›
Carbonara Sauce
The most beloved sauce in Rome (and all over the world) is a cornerstone dish of Italian cuisine that has been imitated, debated, and confused with lesser sauces. Legend has it that it was an invention of the creative chef Renato Gualandi, who made it in 1944 for American troops in Rome to lunch on.
What does DOP mean on San Marzano tomatoes? ›
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.
How do you peel San Marzano tomatoes for sauce? ›
To peel tomatoes, drop them for a short time in boiling water, and then cool them quickly in ice water. That loosens the skins. To get the seeds out, you can then squeeze them. You lose fiber when you peel the tomatoes, so alternatively you could try putting them in the blender before cooking.
Can pizza sauce be eaten raw? ›
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.
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.
Is jarred pizza sauce cooked? ›
There's one primary difference between the two types of tomato-based sauces that's directly related to the disparate preparation methods: Pasta sauce from a jar is cooked (usually slow-roasted), and pizza sauce is uncooked, with ingredients combining over a period of hours.
Do you put pizza sauce on raw dough? ›
Sauce is always put on the raw pizza dough, then other toppings (if any) are put on top of the sauce, then the pizza is baked. However, you don't need other toppings if you don't want them - the sauce will suffice.
