The best pizza sauce recipe is also the easiest no cook pizza sauce recipe! The best part is, it’s also an authentic Italian recipe–so what are you waiting for? Next time you make pizza, this is your recipe!
I am amazed at how many pizza sauce recipes I’ve found that are so complicated, include a laundry list of ingredients (including sugar!) and that are nothing like a pizza sauce that I’ve ever seen!
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Some recipes take so much time because you have to cook the sauce before putting it on the pizza! A few of the photos I’ve seen have scarred me for life: red spackling paste? Please let me help you.
Why is this the Best Pizza Sauce Recipe?
THIS PIZZA SAUCE IS THE BEST BECAUSE IT’S SIMPLE AND USES ONLY TOP QUALITY INGREDIENTS. That’s the reason, in a nutshell. So who am I to tell you what the best recipe is? I am by no means a pizza making expert, but having had my Italian born mother teach how she and her family make it in Italy has helped me immensely.
I’ve also been traveling to Italy and eating incredibly delicious pizza there since I was a born. If you’re not looking for a really authentic, traditional and classic Italian pizza sauce, this isn’t for you. For example, there are a few ingredients you will never find in an authentic Italian best pizza sauce recipe.
Do NOT use these ingredients if you want the best results:
- Inferior quality tomatoes, i.e. tasteless, sour, tomatoes, whether fresh or canned; your pizza will be ruined. If you want to read in more detail about the difference in canned tomatoes, click here.
- Tomato paste. It simply should never meet pizza dough in any form.
- Sugar. Any type of sweetener is simply unnecessary when you are using top quality and great tasting tomatoes.
- “Italian Seasoning.” This is a non-Italian creation. It simply doesn’t exist in Italy, therefore, belongs in no authentic Italian dish, including pizza.
- Garlic powder or garlic salt. Just no. (No onion or other powders, for that matter.)
Doesn’t this pizza sauce look more appealing than a dark red spackle-type sauce? It’s light and fresh and delicious, like so many other authentic Italian creations! If you don’t like pieces of tomato or seeds, just use a purée or passata which is smooth.
What is the Best Pizza Sauce?
Pizza’s original home is Naples, so why wouldn’t we use the best recipe from there? Given that most of us don’t live in Naples, I will share tips on how you can make the best pizza sauce in your home without stressing about following the “rules” to a T. According to the Associazione Verace Pizza Napoletana, the best pizza sauce recipe includes the following:
- TOMATOES: you can use fresh tomatoes, however, for guaranteed quality and taste, try to get your hands on “pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P.” Don’t be scared of that long name! These are simply the “cream of the crop” of the Greatest Tomatoes from Europe. Of course, you can use any good quality canned tomatoes for great results, including pomodorini (cherry tomatoes) like the photo of the can above. (Note: for a limited time order from Sogno Toscano and use code CHRICONTE10 for a 10% discount on your entire order!)
- EXTRA VIRGIN OLIVE OIL: be sure to use a top quality oil (some are mixed with other oils.)
- OREGANO: dried oregano is fine.
- BASIL: fresh basil is best.
- SALT: use a good quality sea salt.
How is Pizza Sauce Different from Pasta Sauce?
The main difference is that pizza sauce is raw, whereas pasta sauce is cooked. In the region where my mother is from, oregano is for pizza sauce, not pasta sauce. Also, don’t believe for a minute that either one should be “thick” or “heavy.” If you end up with a thick pizza sauce, you’re not making anything remotely Italian.
Authentic (Quick) Italian Tomato Sauce for Pasta
How do you make Italian pizza sauce from scratch?
It’s so easy: source the best ingredients and follow my recipe below!
Can I Make Pizza Sauce Ahead of Time?
Yes, just keep it refrigerated if you don’t plan to use it right away. It will keep in the fridge for two or three days.
Can I Freeze Pizza Sauce?
Yes! If you plan to keep it longer than two or three days, put the pizza sauce in a freezerproof container and freeze. It should last about a month in the freezer, but try to use it before then.
Best Pizza Sauce Recipe
by Christina Conte enough sauce for 4, 10″ pizzas
Ingredients
- 14 oz (400g) can of European tomatoes (preferably ‘pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P.’) THIS IS THE MOST IMPORTANT INGREDIENT-do not use inferior quality tomatoes
- 3 Tbsp good quality extra virgin olive oil
- 1/2 tsp sea salt
- a few pinches of dried oregano
- 2 or 3 leaves of fresh Italian basil, torn into small pieces
- (optional: a clove of fresh garlic, minced) my Italian family uses garlic, but it’s only used on one type of pizza in Naples
Directions
- Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
- Add the rest of the ingredients and mix well. Taste for salt and add if needed. That’s it, the sauce is ready to use! (Don’t add a lot of sauce to the pizza dough; you don’t want to drown it.)
For an easy, no knead pizza dough recipe, check out my post here, however, I will be updating it very soon as this is one of my earliest posts and is in need of a face lift!
Although this is a “best pizza sauce recipe” post, I want to touch on the toppings. Since the pizza sauce is so tasty on this pizza, you don’t need a ton of toppings. You can have it plain, which is my mother’s favorite pizza. Just go easy on whatever you add: a little fresh mozzarella, some mushrooms, olives, anchovies or pepperoni. You can truly add what you like, just don’t tell me if you add Hawaiian p——-e!
At this point, you may believe me that this is the easiest pizza sauce recipe ever, but you’ll have to taste it to believe that it’s the best. If you try it, please leave a review (see the star rating in the printable recipe card or the WRITE A REVIEW at the bottom next to the comment tab.)
Best Pizza Sauce Recipe (No Cook, Authentic Italian Style)
The best and easiest Italian pizza sauce recipe.
Ingredients
- 14 oz (400g) can of European tomatoes (preferably pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P) THIS IS THE MOST IMPORTANT INGREDIENT-do not use inferior quality tomatoes
- 3 Tbsp good quality extra virgin olive oil
- 1/2 tsp sea salt
- a few pinches of dried oregano
- 2 or 3 leaves of fresh Italian basil, torn into small pieces
- (optional: a clove of fresh garlic, minced) my Italian family uses garlic, but it's only used on one type of pizza in Naples
Instructions
- Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
- Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)
Notes
Best quality ingredients are essential for this recipe. Do not subsitute the tomatoes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 167Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 453mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 3g
Nutrition info is estimated.
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I just LOVE all of the photos in this post, especially the travel photos! I cannot wait to get out there again. We had been scheduled to visit South Africa and a few other African countries this fall. We were just devastated when they canceled, but we understand. And we want to stay safe, of course. Lovely pizza sauce.
Thank you, Mimi. I’m SO sorry to hear about your canceled trip to South Africa. So many of us are in the same situation with our trips being canceled and it is very disheartening, but you are correct, we need to be safe first and foremost. Hopefully next year things will be better! Hope you try the pizza sauce! :)
Love that it’s so quick and simple, Christina – with good ingredients. Like the crushing with the hands part – will give this to my daughter – she loves that kind of thing in the kitchen!
I have to confess that I’m not a pizza maker, although I do love to eat it! Part of the reason i don’t make pizza, though, is because I’ve never seen a sauce recipe that I thought sounded that good. Yours really does, though! I was also quite interested in all the background information. Thanks!
My Italian born mother made amazing pizza – she was known for it and people still tell me about it. Unfortunately, passed away when I was nine years old (at an age that I only wanted to eat the pizza and not make it). I learnt a lot from my Italian born dad who was an amazing cook but then my Italian born mother-in-law and the rest of my husband’s family. The pizza sauce I make is one I learnt from a cousin-in-law. She never cooked hers and then I decided to cook mine – from today….I will no longer cook my sauce! Thanks Christina, I’m actually making pizza tonight! xx
That’s so sad that you lost your mother when you were so young-I’m so sorry. Yes, I think the Neapolitans really know what they’re doing when it comes to pizza and you will be pleased having it it not cooked twice. I’m sure you get really good quality tomatoes! Buon appetito! :)
I love how simple this recipe is and that you can freeze it! What a great idea to simplify a weeknight meal.
Thank you.
Hi Christina, I’m so happy to see a real authentic Italian Pizza sauce on your blog, I’m from Italy and I know how pizza sauce should be made. I’m happy to see that you’re sharing this with people who have not visited Italy, and don’t know how real Italian food tastes. Many think the more ingredient the better, but it’s really not, you just need fresh good ingredients. You are doing a great job, and your photos are great, I don’t know how you can take some of the comments. It’s sad, but rest assured people that will try your recipes will know better and which ingredients to use. You know what you’re doing, keep it up.
I really appreciate your comments, Maria. Thank you so much. I hope others see my quest as I see it: to help others discover real Italian food (and food from other cuisines around the world.) Grazie!
😊 Our recipes are identical up until the garlic. I love finding an authentic Napolitano-style pizzeria where the sauce is pure and simple. And if it’s authentic, I can be assured no garlic. I really appreciate (unlike others) your strong need to share authentic Italian recipes. Yes, there is room for creativity but NOT when you want authenticity. Italy is probably one of the last places on earth that holds its culinary traditions to heart. I love that. There is even an institute studying that (International Traditional Knowledge Institute) — one of my neighbors in Tucson (who has homes in Milano and Marina di Carrara) is a founder. He takes some of my students there every summer (well, not this summer…) and they all come back converts to authenticity! I get so proud of them for understanding. Thanks a million times over for keeping it authentic! Brava!
Your link to the tomatoes goes to a can of Cento. I’ve read that Cento was sued for selling uncertified San Marzano tomatoes. I’ve been buying it for years. It’s usually more bitter than sweet though, so I usually need to add sugar to neutralize some of the acidity. Was your link meant to go elsewhere?
WOW! I never heard about this, which is why I’m so surprised. I will definitely remove that link. I honestly think Pomi did the same thing as they used to be really sweet and good and then they were really dark colored and bitter so I stopped buying them. Thanks so much for letting me know. For my normal everyday tomatoes, I buy Mutti passata in jars; excellent quality, but I do like to use the real San Marzano DOP for pizza. Let me link to another brand. Thanks again, Chris.
We all know that the best “Italian” food comes from the Nonnas of the USA and Canada, descendants of those that immigrated here 100 years ago… but I did enjoy the standard attack on anything that deviates from what the elite thinks is acceptable. Just once I’d like to read an article on “authentic” food (from any culture) that isn’t condescending to other adaptations/variations of it.
Sorry, but I disagree with you on all of your statements. If you want to eat the spackle paste pizza sauce, go right ahead. I even said, “this recipe is not for you.” I am not elite in any way, shape or form, but what I am is Italian and will defend proper Italian food until the day I die.
I don’t believe my site is for you if this is your take away from me trying to help spread the fresh, nutritious and delicious recipes from Italy. Real and authentic Italian food is not heavy and calorific, in fact it is the opposite. Your attack on ME trying to help others who have never been to Italy or tasted authentic Italian food, is uncalled for. You are welcome to start your own site and share your own recipes, and I wish you luck on unsolicited attacks from random people who don’t understand your viewpoint.
I am in need of a good pizza dough recipe…I have tried to many, would love if you could share a good one with me…I adore your recipe’s.
That’s so sweet of you, Lynne. I have linked to the old no knead pizza recipe on this post, but I’ve since discovered a pizza dough recipe from a pizzaiolo here in LA (he’s from Italy) which I plan to share. Just want to get it right myself, first. The only thing is it requires making a biga two days before you want to make the pizza, so you must plan ahead.
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