authentic, Neapolitan-style pizza is my all-time darling food and a dinner I love to try and replicate at home reasonably much on a hebdomadally basis. I ‘ve been so blessed to travel to Italy a few times and take some pizza classes, and I love to share equally much as I can with you here on the web log ! While there are several pizza recipes here, I ‘ve never posted a recipe for just a basic sauce. And it ‘s always best to start with the basics when you are trying to master a certain type of recipe or cook proficiency !
This 5-minute pizza sauce recipe is a replica of the sauce I learned to make in the pizza classes I took with Walkabout Tours in Florence, Italy. It ‘s my # 1, all star, go to sauce recipe for every pizza I make, and I think it tastes precisely like the sauce I have come to know and love on Neapolitan-style pizza in Italy !
To skip to directly to the 5-minute pizza sauce recipe, start the television at 3:35. however, if you want to learn how to make a childlike overnight boodle angstrom well as the easily pizza sauce, watch the entire television.
Reading: 5-Minute Pizza Sauce | Sweet Cayenne
therefore, how do you make pizza sauce ? This sauce could not be EASIER to make – no simmer, blend, or pureeing needed. All you need is clean hands !
- Smush whole San Marzano tomatoes into small pieces – I love that it’s so easy to find imported San Marzano tomatoes here in the US. This is the kind of canned tomato used to make pizza sauce in Italy, and it’s prized for its sweet flavor profile and low acidity. This tomato tastes so good on its own that the less you add to it, the better! In the class I took, we were intructed to smush the tomatoes into small pieces by hand. Crusing by hand instead of in a blender prevents the tomato seeds from being broken open. When the seeds are broken, it can impart a bitter taste into your sauce, so keeping the seeds whole ensures your sauce will have a smooth, slightly sweet flavor.
- Stir in the seasonings – once the tomatoes are crushed, you will stir in the seasonings. Fresh basil, salt, pepper, and a good-quality olive oil are all you need! The purposed of these ingredients is to enhance the flavor of the tomaotes, not cover it up. The San Marzano tomatoes are so delicious already! If you are making this in the winter and don’t have fresh basil, ½ a teaspoon of dried basil or Italian seasoning blend will be fine.
- Use the sauce on pizza – once you stir in the seasonings, the sauce is ready to use on pizza! You will only need about ⅓ cup of sauce per 10-12” pizza. In Italy, they will teach you to avoid over-topping the pizza to prevent it from becoming soggy.
How to use
In addition to using this sauce on pizza, I love to use it in this easy Cauliflower Parmesan, Pizza Baked Gnocchi, and as a dip for bum boodle, calzones, or stromboli !
If you love pizza adenine much as I do and need some inspiration, check out some of my favorite pizza recipes below !
How to store
This pizza sauce recipe makes a total of 4 cups, so I like to freeze it in ½ cup servings in small meal homework containers or in the wells of a muffin tin. If you go the muffin tin route, argumentation the wells of the tin in wax newspaper so you can pop the disks of sauce out once they are frozen and just place them in layers in a freezer-safe container. Freeze up to 6 months, and thaw the total you need in the electric refrigerator the night before you ‘d like to use the sauce .
Are you ready to try this 5-Minute Pizza Sauce ? I ’ m so excited for you to try this recipe. once you get the casual to make it, please let me know how it turns out for you !
I ’ d besides love to feature your universe in my weekly newsletter, so you can upload a photograph to Instagram with the tag @ sweetcayenne5 to be featured ! Quick and easy recipe videos are available on my YouTube channel, and lots of menu inspiration on my Pinterest boards .
5-Minute Pizza Sauce
Learn to make this authentic 5-minute pizza sauce just the way they do in ITALY – easy, fast, and SO fresh!
Tried this recipe ? Mention @ sweetcayenne5 or tag # sweetcayenne
- 1 ( 32 ounce ) can unharmed San Marzano tomatoes
- ¼ cup newly basil leaves, packed
- ½ teaspoon
Read more: The Top 3 Ways to Reheat Pizza—Ranked
- ¼ teaspoon freshly-cracked black pepper
- 2 tablespoons dependable timbre extra pure olive oil ( I like California Olive Ranch or a single-olive, single-origin italian kind like Pruneti Frantoio )
Place the tomatoes and their juices into a large bowl. Wash your hands, then use your fingers to smush the tomatoes into the juices. Smush them into small, 1” pieces.
Wash the basil and cut the leaves chiffonade style into thin strips.
Stir the basil, salt, pepper, and olive oil into the prepare tomatoes.
- Use the sauce right away on pizza, or freeze in small containers or the wells of a muffin canister to use for up to 6 months. Thaw freeze sauce in the refrigerator the night before you plan to use it .
Read more: Best Homemade Pizza Recipe