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 in Italy!
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Some recipes take so much time because you have to cook the sauce before putting it on the pizza, but pizza sauce should never be cooked! A few of the photos I’ve seen have scarred me for life: red spackling paste? Please let me help you. (Updated: just read some of the reviews below. This recipe is life-changing!) 😀
Why is this the Best Homemade 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. However, my mother was born in Italy (just north of Naples, where pizza was born), and she and her family (6 sisters who are amazing cooks) know how to make an authentic Italian pizza sauce, trust me on that!
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, and delicious pizza sauce recipe.
How to Select the Ingredients for your Pizza Sauce
Doesn’t this pizza sauce look more appealing than a dark red spackle-type sauce? It’s light, 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. (You can also purée whole or chunky tomatoes to make them smooth.)
Looking for a real (easy) Italian spaghetti sauce?
What Ingredients Are Used in the Best Sauce Recipe?
Pizza’s original home is Naples, so why wouldn’t we use the best pizza sauce recipe from there to make your pizza at home? 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, but is not limited, to 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, you’ll recognize them as San Marzano tomatoes (but they’re the real deal, not fakes). These are simply the “cream of the crop” of the Greatest Tomatoes from Europe (GTFE). Of course, you can use any good quality canned tomatoes for great results, including pomodorini (cherry tomatoes) like the photo of the can above. Be careful as to what you consider to be “quality”, so check the GTFE site to make sure.
- EXTRA VIRGIN OLIVE OIL: be sure to use a top quality oil (some are mixed with other oils.)
- CHEESE: grated hard cheese, like authentic Italian Parmigiano Reggiano.
- OREGANO: dried oregano is fine. Fresh herbs are not critical, except for the basil.
- BASIL: fresh basil is best.
- SALT: use a good quality sea salt.
Note: if you want to add hot pepper flakes to the sauce, you can, but in Italy, spicy pizza is called pizza alla diavola, and is topped with a spicy dry cured sausage, more like salami. It’s actually one of my favorite pizzas!
Selecting Ingredients: What to Avoid
Let’s cover the ingredients you should NOT use if you want the best results.
- Inferior quality tomatoes, i.e. tasteless, acidic, and/or 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. Most people do not use tomato paste properly or as it was intended to be used by Italians.
- Sugar. Any type of sweetener is simply unnecessary when you are using top quality, 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.)
Tips for Making this Recipe & Frequently Asked Questions
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.
THIS IS PHOTO IS NOT PIZZA SAUCE, I’m just sharing my Authentic (Quick) Italian Tomato Sauce for Pasta. Someone mistakenly thought this was a photo of me cooking pizza sauce, so I’m explaining in more detail.
How do you make Italian pizza sauce from scratch?
It’s so easy: source the best ingredients and follow my recipe below! Here’s my pizza dough recipe, but a more authentic and improved recipe is coming soon!
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 until you’re ready for pizza night!
Can I Substitute Tomato Paste for Pizza Sauce?
Absolutely 100% NO! This is the devil’s pizza sauce if you do this! Tomato paste has no place anywhere on a pizza, or in a pizza sauce. I just don’t understand how Italian cuisine has become so misunderstood and disparate in the US and UK (mostly). Tomato paste is used as a thickener when you have really runny tomatoes, or to add some tomato flavor to a soup, but never used as a pizza sauce base, or even in a pizza sauce. The flavor and consistency are the main reasons for not using the paste. Do a taste test if you don’t believe me.
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.
Baking a Delicious Pizza Using this Recipe
So this is the part we have the least control over in making a really good Italian pizza: the oven. We can always buy a pizza stone, which helps, but the fact that we can’t get an oven temperature of more than 500 degrees F is the biggest problem. Pizza needs a super hot oven upwards of 700 degrees F.
Without buying a professional pizza oven, the next best thing I’ve found is an inexpensive countertop pizza maker. I love mine and it reaches over 600 degrees F! The Petite Pizzeria that I have has been discontinued, but this Chef di Cucina Pizza Maker looks almost exactly the same and gets rave reviews.
My mother and family’s go to pizza sauce is actually what is called a Marinara pizza. Somehow, Americans/Brits got mixed up with what marinara sauce is. A Marinara pizza sauce includes garlic and oregano, however, for a Margherita pizza, these are omitted.
How to Make this Authentic Italian
Pizza Sauce Recipe
by Christina Conte enough sauce for 4, 10″ pizzas
FULL PRINTABLE INSTRUCTIONS BELOW
(including recommendations for the best products)
What You’ll Need
A medium sized bowl, kitchen shears or blender, and spoon.
Ingredients
- good quality tomatoes, fresh or canned
- good quality extra virgin olive oil
- salt
- oregano
- fresh garlic (optional)
- fresh Italian basil
- 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. If your tomatoes have a lot of liquid, if you mix them all together, it shouldn’t be too watery. However, if you don’t use an entire can, just leave more of the liquid with the tomatoes you don’t use.
- 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 too much sauce to the pizza dough; you don’t want to drown it.)
Although this is a “best pizza sauce recipe” post, I want to briefly discuss 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 sautéed mushrooms, anchovies, roasted red pepper 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).
(Updated 2/2021: PLEASE READ WHAT READERS HAVE ALREADY WRITTEN
IN BOTH THE COMMENTS AND REVIEWS TABS BELOW!)
I hope this changes your pizza game! Let me know if it does. Ciao!
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 am no pro in cooking,
Well followed the instructions out here and the sauce turned out amazing. Honestly I was hesitant to try wondering about the water that may make the readymade pizza breads base soggy while roasting (bought breads from a store) as we don’t have a good oven, we first cook the pizza in the oven and then transfer it to a pan to make the base crispy. Yet it was a success
The pizza was so yummy because of the sauce and my family loved it a lot.
Getting the exact canned tomatoes out here in India was challenging but not impossible.
Followed the instructions and voila the sauce was ready
Love this, Ruzbeh! Thanks for letting me know and I’m so happy you enjoyed the recipe! :) Yay!
I’m a bit confused about stating this sauce is not cooked. Tomatoes are cooked in the tins during the sterilisation process so if you are using tins the tomatoes have been cooked? I was about to start cooking up our fresh San Marzano’s from the garden when i came across your recipe so i’m going to try them raw although maybe they need the extra heat of a proper pizza oven to cook on the dough… will have to find out :) I just find it hard to see how you could get similar results from fresh and tinned…?
Hi Jon, you are correct in that the tomatoes are heated for the sterilization process, but I mean cooking them on the stove. You could blanch your fresh tomatoes for 2 minutes to remove the skin to give it a bit more of the canned tomato texture, but fresh tomatoes are great when used on pizza (given that they are tasty, good quality tomatoes). Let me know what you think.
Outstanding! I usually can’t help myself and wind not trusting some aspect of online recipes but in this case I followed it exactly and I’m glad I did. The three tablespoons of olive is not something I might have done on my own but seemed to be very important don’t skip or downscale that. I suspect that is what pulls the flavors together. I will only say this recipe is heavily if not completely dependent on superior quality tomatoes. I usually buy DOP certified imported tomatoes this time I used cento brand whole peeled tomatoes and luckily they were excellent. Taste first, if you’re starting with a sour bitter, watery can of tomatoes you might be disappointed. Good tomatoes for this purpose are packed in an already thick pulpy sauce not water.
Hi Max, I’m so glad you did follow the directions! They’re not mine, but the proper southern Italian way of making pizza sauce, I’m just the messenger. :) Yes, the tomatoes are key, however, all quality ingredients make it the best possible sauce! Share with your friends. If you can, please click the 5 stars above the PRINT button in the recipe card, thank you!
Hello I agree! I usually buy DOP tomatoes too. San Marzano and cento are the best on the big box shelf!
Under “What is the Best Pizza Sauce?” you mention this:
CHEESE: grated hard cheese, like Parmigiano Reggiano
But it does not seem to go into the sauce?
Hi Torben, you are correct, it doesn’t go into the sauce, but a proper/real Neapolitan pizza has Parmigiano Reggiano ON it. It’s not much, and my family never put it on, but yes, it goes on the pizza :)
If we are using fresh grown tomatoes should we roast them to remove the skins? In my experience canned tomatoes always have the skins removed.
Hi Ross, you don’t have to remove the skins/seeds, but you absolutely can. However, do not roast the tomatoes, simply blanch them for about 45 seconds into boiling water, then put into a bowl of ice water. The skins will slip off. Enjoy!
[…] seemingly pretty authentic recipe is adapted from Christina Cucina, a Scottish-born Italian cook, whose mom is originally from just north of Naples, Italy. For anyone […]
Hey Christina, great post. It’s tough to find a real Italian sauce recipe these days. Most recipes are abominations to the Italian culture sadly. Was looking for something simple with less ingredients like in italy and I found it!
Thanks!
Thank you, Claudio. They are an abomination, I agree. It should be called something else, just not pizza sauce.
Hi there,
We are growing organic San Marzano tomatoes in our garden. I would like to preserve these but not ruin the sauce by cooking them. Any ideas how to do that? Tomatoes have to be cooked/processed when they’re canned. Should I try to crush and canned the tomatoes and then use them to create “fresh sauce“ by using fresh ingredients for everything else besides the tomatoes?
Hi Rick, that’s great and I would suggest that you freeze them whole (as is, just washed) on a tray. Once frozen, throw into a freezer bag and remove as much air as possible and keep until you want to make sauce. My mother and aunt have been doing this (and I have started, too) and the sauce is like a fresh summer sauce in winter! Just chop them while still frozen and make the sauce. You have seen my recipe for quick sauce? Hope this helps!
Good pizza makes you happy. The devil’s pizza makes you sad. Tonight, I made and ate the devil[‘s pizza. Why did I use a whole can of paste? Why is pizza sauce so hard to make?
When I make a sauce I generally shoot from the hip and have missed the target every time. Tonight, I had the idea of blending diced tomatoes, olive oil, half of a white onion, a can of tomato paste, dried oregano, basil, and fennel. Well, it turned out like a mash of bitter herbs. As a result, I mixed some honey and brown sugar in a water solution and gradually added it to the sauce, fingers crossed of course. What I came up with was a mash of bitter-sweet disappointment. Honestly, I have never had any luck making pizza sauce. Moreover, I have never had any luck cooking with oregano, especially oregano and tomato. That combo, cooked, always produces a disagreeable smell and flavor to me. There must be some trick to cooking with oregano?
Well, thanks for creating this website for culinarily challenged people like myself. I’ll let you know how your recipe works out. Three stars until then.
Oh goodness, Rodney! I can understand why it would be the Devil’s pizza (anytime tomato paste is involved).
I’m SURE you will be happy if you follow my directions including the most important part: using the best quality ingredients, and that includes oregano. See if you can find oregano from Italy. Also, just skip the oregano altogether the first time and you won’t have the problem.
I’m confused on the “3 stars” if you haven’t tried this recipe yet? Let me know when you do, you won’t need any luck, just good quality ingredients! :)
CC
Three stars for the hope and anticipation.
Thank you for posting this! I haven’t tried it yet, but it sounds like the recipe for sauce I’ve been enjoying on my Montreal pizzas since childhood. Since having moved away many years ago, all people seem to like is the gloppy thick red bile sauce. Worse yet, some places mix in BBQ sauce. Nasty.
I recently started making my own pizza, and have the dough down to the way I like it. But for lack of a good sauce recipe, I’ve found Mutti pizza sauce to be a very good substitute. However, your recipe happens to use exact same ingredients. I look forward to trying it!
Let me know what you think!
This recipe sounds fantastic and is pretty close to what I do
But… Do you have any idea as to how FEW tomatoes actually are FROM S.Marzano? MOST of the canned that claim S.Marzano… means that the truck carrying the tomatoes passed by on the road.
I’m not saying that S.Marzano aren’t a FANTASTIC and BEAUTIFUL tomato, but most LABELED S.Marzano are bullshit. The real deal is beyond difficult to find. You really should be encouraging people to FIND THE BEST whom are also HONEST about their product.
I’m sorry, that’s exactly what I’m telling people to do! I don’t think you read my post.
I tried the california Italian “style” tomatoes annnd nope will not use anything but san marzano from now on. I dont care where they are actually from they just taste better.
The ones I use are Cento imported from Italy San Marzano whole tomatoes. The back of the can has a PAC traceability and shows the location of the fields they were grown in.
Now I might not know everything but I have been a Chef for 20 years and i know the diff between good tasting tomatoes and bad tomatoes.
EXACTLY!!!
If I want to use fresh tomatoes instead of canned, how many should I use (either # tomatoes or # kilos)?
Sorry I missed this, Judy! Just use about a lb of fresh tomatoes. The amounts aren’t critical and you need to rely on tasting for salt and the other ingredients for best results.
[…] 27. Christina’s Cucina Italian Style Pizza Sauce […]
[…] 31. Christina’s Cucina No Cook Pizza Sauce […]
[…] talking about. You can eat them raw without making a sour face! These are needed in order to make good pizza sauce, too. (For those of you interested, here’s the Parmigiano cheese […]
Christina, Parmesan is listed in one section to add, but not in the actual recipe. Is there a specific amount to add to this recipe?
Ah yes, good eye, John! That was from the Verace Pizza site. Parmigiano is indeed part of the Neopolitan pizza (although my family never used it) and I would imagine it’s a more recent addition, given it comes from Northern Italy. It’s sprinkled on top of the pizza sauce when making the pizza, but not part of the actual sauce. Very little is sprinkled on if you wish to do so. Enjoy!
[…] In fact, when you make pizza the real Italian way, many things will change. For example, did you know that you should never use tomato paste or cook your pizza sauce! Find out how to make proper pizza sauce here. […]
Having an issue with garlic powder but then a few paragraphs later making it perfectly acceptable for a no-knead dough…. Glad to see you are consistent when sticking to those very strict traditional roots.
Sorry if you are this inflexible, Dirk. Everyone has their own standards, and by looking at all of my recipes, you’ll find a range from cucina povera, to things I created myself. I’m not going to expect everyone to make pizza dough in the classic Neapolitan fashion, when people work and have children to care for (especially in lockdown when they have to homeschool them). However, they can surely use fresh garlic instead of powder. I think your lines are a bit crossed in understanding what I’m attempting to do. I want to help people enjoy real food, and no-knead dough is absolutely acceptable in my book. I’m not going to shut people out by being so strict that they give up and buy ready made pizza crusts. Maybe you’ve never tried no knead dough so you don’t know anything about it? Maybe you should broaden your horizons a little.
Great answer
Thank you, Linda.
Idiots in every crowd, Christina knows her stuff.
Thank you
I am LOL. Atta girl! But your sauce is basically what I do for pizza. It’s fresh (ish), DELICIOUS, and light. And I’m finishing up homeschooling with an amazing and autistic 9 year old and a 5 year old. 15 MONTHS OF FUN!!!! Hugs to you, mama.
You deserve a medal, Natasha! Hardest (but most rewarding) job in the world! I homeschooled, too, it’s a LOT of work. Glad you like this pizza sauce, too! Thank you and keep up the good work! CC
Sounds divine! My German Tante Helga married my beloved Onkel Mario..and always bemoaned the fact we did not have good pizza in California..because of the sauce she said lol! I wasn’t sure ..and l know this is a dumb question, , but lest l mess up the recipe, do you drain the whole tomato’s in the can ..and then squish them up?
No, the juice is from the tomatoes, but not a dumb question at all. You definitely can squish them or blend them a little with stick blender, for example and it won’t be nearly as watery then. Enjoy!
I get the san marzano canned tomatoes, add ingredients, blend in the food processor, then dump in a strainer to let mot of the thin liquid drain out to thicken it up. Works well.
I hope you keep that precious liquid to use for something else?
Should you drain the water from the tomatoes before adding them? It was quite a watery sauce and made for a soggy pizza. Maybe if you had a super hot oven that could reach several hundred degrees it would allow that excess moisture to steam off.
Hi Pete, definitely shouldn’t have a soggy pizza. I think you can see from my photos that the sauce isn’t very watery. I have to ask which tomatoes you used and then I can tell you what to do. Could you let me know? Brand and type, thanks!
I believe they were Cento peeled tomatoes. Some of the issue with the wateriness may have been the mozzarella in liquid I used. Reading about it later, I probably should have let the mozzarella drain on a paper towel for a bit.
Christina says:
September 26, 2020 at 11:32 am
I didn’t! So many recipes to publish and my editorial calendar goes with the season (I know, it’s always pizza season!). Going to email you!
Please Christina
Will you email me as well with the link to your latest pizza dough recipe once you have published it on site! Waiting in eager anticipation!
Ciao Christina
I just chanced on this site and was drawn to the comment relating to real Italian pizza topping, and what a revelation, I will be making it the next time that I fire up the pizza oven, and your comments about its simplicity make real sense to me, as the son of an Italian mother, I have inherited my late mother’s recipe books, all written in Italian, so I am having to translate them, unfortunately coming from the Friuli region there is no mention of even making pizza’s, let alone a topping sauce, so your post has filled a void in my personal Italian recipe book, a few years ago I did discover a recipe of my Nonna’s for bread, and I decided to try it, and like your sauce, the ingredients for it are simplicity itself, just flour, yeast, salt, water and the secret ingredient of a flour and water mixture made and fed every day. The bread that it makes is a revelation, and no, it is not sour dough, in fact the recipe title was pane di montagne, and we have never bought store bread for almost 3 years since my discovery, I would love to share it with you if that is possible. Again thank you for the excellent post to which I have now subscribed.
So happy to read your comment, Michael! Happy to help fill that void, and would love to receive the pane di montagne ricetta. Sounds like a type of biga that’s used. Keep those Italian traditions alive, Michael! CC
You know, we had a family pizza place back in the 60’s that had the best pizza “on the planet”..lol. …it was just the best. Your sauce recipe has come the very closest to that memory…..simple is better (in the kindest way)
Thanks!
Best!
Mike
That’s a lovely compliment and I totally agree! As long as you have the best ingredients, simplest is best! Thanks, Mike! (Would love a 5 star rating if you can – above the PRINT button above.)
Marry me…………..
I have been rushing to copy my mom’s pizza for the holidays……and this recipe is the absolute best….
Thank you so much
RMK
Hahaha! You’re so welcome, Rob! Enjoy!
Dear Christina,
Thank you so much for sharing your pizza sauce recipe, most of the other ones I have read have to be cooked and have sugar?? I wanted something authentic and as healthy as possible for my children who all love pizza!! Ignore the trolls, once again thank you for sharing your family recipes as I know how treasured they must be to you, being have Greek Cypriot I treasure my family recipes that I cook. xxxxx
Thank you so much, Vicky! Trust me, I know this is the way pizza should be made and no one can convince me otherwise! I appreciate your comments! :)
Hi,
I made this recipe and seems great however I do have a super strong taste of olive oil. Any idea how to counterbalance?
Thanks
Hi Redmond, the only thing I’d change in that situation is to use an olive oil that has a lighter flavor profile. Maybe you used a really strong Sicilian olive oil? Try a lighter Tuscan and it should be perfect for you! :)
p.s.. . Christina, i do love your recipes, thank you for sharing, and i should hope that Joseph Morabito was being playful. .. that was my take. .. for the record. ..
Unfortunately, I don’t think he was being playful at all, Gin. There are lots of trolls spreading negative comments that I’m sure they’d never share to someone’s face. They’re safely hidden behind their computers, so I say they’re just bulies that need to get a life. Again, I appreciate your support very much! :)
LOL !! i loved Joseph Morabito’s post !! I actually love my take on pizza sauce, but I was looking for some variation – thank you Christina ! for your fresh recipe which gives me validation on my own take – i simply slice or chop fresh tomatoes, put them right on the dough, fresh garlic, a sprinkle of salt, pepper & oregano, and fennel . .. but, USA (homegrown) tomatoes are just as delicious as anything European !! . .. LOVE your recipe, thank you again =]
Thanks so much for your support! Yes, your sauce sounds lovely and homegrown tomatoes are totally different than store-bought, here in the US/Canada. Definitely so much more flavor; but if we don’t have them in season, then I turn to the European ones in an instant! :)
Can you use fresh Romano’s?
Hi Randi, if you mean Roma tomatoes, then absolutely, yes!
Appreciate that you shared the family secrets. Actually had a little difficulty finding a homemade pizza sauce that was not cooked. And from what I have read before finding your recipe, that’s the primary difference between pizza sauce and pasta sauce.
One question – do you drain the liquid from the canned tomatoes before crushing/cutting?
Hi Sam, if there is a lot of liquid, then yes, don’t use all of it, however, I wouldn’t drain it all. I think you’ll be able to tell if it’s too runny (you don’t want liquid running off the dough). Good question, though; I’ll add this information to my post. Thanks and enjoy!
I’m going to make this sauce for my next pizza. I was wondering if it can be canned in jars? Thank you.
I don’t think the flavor will be the same since the cans have to boil to process it. I’ve never done it, but that’s my guess, Dave.
We found this to be the perfect sauce for our sourdough grilled pizza. It’s delicious, especially with the fresh basil leaves and actually needs no other toppings other than cheese. The fresh basil makes it just right and unlike other sauces I’ve tried there is no bitter taste. An added benefit is the lack of sugar. Excellent, thank you!
Thank you so much, Candy! That makes me so happy that you’ve discovered the authentic Italian pizza sauce and love it! Thanks for spreading the word! :) (I’d love it if you could click on the 5 stars above the PRINT button on the recipe card! Thank you!)
[…] PIZZA SAUCE Step away from the processed tomato topping! This recipe is so easy to top your […]
We have a lot of VERY RIPE San Marzano tomatoes on the vines, and my pizza dough has been in the fridge for 3 days getting good flavor. Tonight is Pizza night. Thanks so much for the recipe. Instead of canned tomatoes, I’ll be using fresh. Nothing beats that, but I will squeeze most of the water out.
Sounds awesome, Susan! I have another pizza recipe to add which stays in the fridge and is so good! Enjoy your pizza!
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.
Thanks so much, Cathy!
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!
Simplicity, quality, authenticity. Yes recipes can be adapted and changed over time for people who want their food that way. But that’s no substitute for the real thing. I’m in the UK. We do have ‘adapted’ recipes here but they are not authentic. I like to think about the origin of food. How did these dishes start, what did the Italians have in hand to make them, and how quickly did you sometimes need to feed people? Time to cook a tomato sauce? No. But prepping dough in the morning ready for quick food later? Yes. I’m shortly going to use this recipe with my daughter – mozzarella and maybe some ricotta only is the plan! Thank you for this gift.
Yes, yes, yes! I totally agree with you! I think we can adapt recipes only when we truly appreciate the original (whatever that may be). I hope you enjoy it (tip: if you’re going to use ricotta, don’t add it with the tomato sauce). Ricotta is better suited to a white pizza or calzone.
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.
So Mutti passata will do the trick for this recipe?
Hi Philip, yes, you can use Mutti passata, it just won’t be as good at the San Marzano DOP tomatoes. Enjoy!
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.
HI Christina – greetings from cold UK – did you ever publish the latest dough recipe ?
I didn’t! So many recipes to publish and my editorial calendar goes with the season (I know, it’s always pizza season!). Going to email you!
Hi! I was searching for the new pizza dough recipe you mentioned but couldn’t find it on your site. Could you share the link with me please? Thank you!
I haven’t posted it yet, Amanda, but you can check out Vito Iacopelli on YouTube and watch his video for biga. Apparently his poolish is even more simple, so I’m trying that one too before I share my favorite. The biga one was ah-mazing!
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