One of my culinary missions on our last visit to Italy was figuring out how to make the BEST authentic Italian pizza. stopping point time it was Authentic Tomato Bruschetta and an Aperol Spritz. There was something very different from the pizza I had been making for years at family. I realized after trying many pizzas in Italy, that the most noteworthy deviation was the sauce .
I ’ ve made this easy pizza sauce recipe a few times at home, and am so glad to report it tastes merely like in the italian restaurants we loved. Like my Fresh Tomato Marinara, Salsa, and Dairy-Free Pesto recipes, this one is a capital staple to know .
Whereas the pizza sauce I idly pick up from Trader Joe ’ s refrigerator section has a deep, rich tomato relish loaded with spices, the pizza in Italy had identical fresh taste sauce, without much else in them. Could it in truth equally simple as using beat tomatoes alone ? After a act more research, I found that my suspicion was discipline.
When it comes to making the best authentic pizza sauce at home, less is decidedly more. Neapolitan pizza chief Vito Iacopelli, shared on Youtube how he makes tomato sauce for pizza and it ’ s just this room with a few bare ingredients. One of my favored italian cook magazines, Sale e Pepe, makes pizza even simpler by alone 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 childlike, it ’ s important to use the highest quality ingredients you can find. In this case, tomatoes are the ace. Use whole peeled San Marzano tomatoes for the best relish .
San Marzano tomatoes are grown near Naples, which means you ’ re making a rightfully special Neapolitan-style pizza. To ensure you ’ re actually using real San Marzano tomatoes, expect for the DOP label on the can. You might be surprise how many fakes there are on grocery shop shelves .
The ingredients for Neapolitan pizza sauce are very exchangeable to traditional San Marzano Marinara Sauce .
How to Make San Marzano Pizza Sauce at Home
Remove those gorgeous tomatoes from the juice, but don ’ thymine discard it. Place the enfeeble 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 chop basil. I like to add a cleave of garlic and a splash of thoroughly olive anoint as well, but that ’ s optional .
Pulse or use an immersion blender to blend the tomatoes. Don ’ deoxythymidine monophosphate blend excessively long, precisely until the desire consistency is reached. I prefer homemade pizza sauce a little chunky ( as it frequently 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 ’ thyroxine worry. This sauce does cook merely the perfect come while the pizza bakes. The resultant role is a pizza sauce with the most delectable newly relish .
How to Store and Use Homemade Pizza Sauce
If you ’ ra not using the pizza sauce immediately, store it in an airtight jar in the refrigerator, or deep-freeze .
To use, spoon a layer of sauce over your prepare pizza boodle .
Bake your homemade pizza in the hottest oven potential, or Pizza Oven, and enjoy your initiation .
Continue to Content
Yield: about 2.5 cups
Neapolitan San Marzano Pizza Sauce
How to make authentic Neapolitan homemade pizza sauce. The samara to making the best pizza sauce recipe is to use the best quality ingredients you can find. This San Marzano pizza sauce is a traditional no-cook recipe that will create the best neapolitan pizza .
- 1 (28 oz.) can/jar whole peeled San Marzano tomatoes
- 1 teaspoon sea salt
- 4 fresh basil leaves
- 1 clove garlic, peeled (optional)
- splash of extra virgin olive oil (optional)
Read more: The Top 3 Ways to Reheat Pizza—Ranked
- 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.
Amount Per Serving:
Read more: How long is pizza good for in the fridge?
nutrition information is mechanically calculated by Nutritionix. I am not a dietician and can not guarantee accuracy. If your health depends on nutriment information, please count again with your front-runner calculator .