San Marzano Pizza Sauce

Wooden ladle in a bowl of pizza sauce set atop a wooden cake stand.

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5 from 5 votes

A simple and easy no-cook Neapolitan-style pizza sauce made with canned San Marzano tomatoes, olive oil, and salt.

Prep Time5

Total Time5

Servings: cup

Calories: 48kcal

Author: Karishma Pradhan

Equipment

Immersion blender or Food Processor or Regular Blender

Ingredients

1 (28-ounce) can San Marzano DOP Whole-Peeled Tomatoes
1 tablespoon extra-virgin olive oil plus more if desired
½ teaspoon Diamond-Crystal Kosher Salt or ¼ teaspoon Morton Kosher Salt or Sea Salt | plus more to taste

Optional:

1 tablespoon finely chopped basil leaves
½ teaspoon garlic powder

Instructions

Strain and blend: Open 1 (28-ounce) can San Marzano DOP Whole-Peeled Tomatoes and use tongs to transfer the whole tomatoes into a large blender cup. Reserve the remaining tomato juice for another recipe and set aside.
To the blender cup, add 1 tablespoon extra-virgin olive oil and ½ teaspoon Diamond-Crystal Kosher Salt, and puree with an immersion blender until the mixture is mostly smooth.
Note: Alternatively, you can puree the mixture in a food processor or stand blender. Make sure not to overblend, as the mixture can get too liquidy.
Season: Taste, and adjust seasonings accordingly. If desired, stir in 1 tablespoon finely chopped basil leaves and ½ teaspoon garlic powder.
Note: Some tomatoes can be more watery. In this case, you can strain the sauce over a fine-mesh sieve to your desired thickness.
Sauce: For a smaller, thin-crust pizza (10 to 12 inches), I like to use 2 - 3 tablespoons of sauce. You can use as much as you'd like, depending on the size and thickness of the pie!

Notes

Storage: This recipe makes a large batch (1 cup) of sauce. Store in the fridge in an airtight container for up to 1 week or in a Ziploc bag in the freezer up to 6 months.

Nutrition