How to Make Pizza Sauce
Find out how to make authentic Italian pizza sauce with this easy homemade recipe!
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.
Pizza Sauce Ingredients
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 San Marzano tomatoes for the best flavor.
How to Make 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 pinch of sea salt. If you prefer, crush those tomatoes with your hands and then add in chopped basil.
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 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 and enjoy your creation.
Pizza Sauce
How to make authentic Italian homemade pizza sauce. The key to making the best pizza sauce recipe is to use the best quality ingredients you can find.
Ingredients
- 1 (28 oz.) can/jar whole peeled San Marzano tomatoes
- 1 teaspoon sea salt
- 4 fresh basil leaves
Instructions
- Remove the tomatoes from the sauce and place 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: 5 Serving Size: 1Amount 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.
It looks very yummy and delicious
I worked at a (relatively) high-end company https://writemypaperbro.com/, and all they did for sauce was blend up cans of San Marzanos with a pinch of sugar. That’s all you need.