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Homemade pizza sauce - Image 3

Authentic No-Cook Pizza Sauce

A vibrant, fresh-tasting pizza sauce made in minutes without cooking. This simple blend of quality canned tomatoes, garlic, and herbs creates a perfectly balanced base for any homemade pizza.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 28-ounce can whole peeled San Marzano tomatoes preferably D.O.P. certified, drained
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 2 cloves garlic finely minced or grated
  • 1 teaspoon dried oregano preferably Sicilian or Mediterranean
  • 1/2 teaspoon fine sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/4 teaspoon red pepper flakes optional, for a hint of heat
  • 5-6 leaves fresh basil torn, plus more for garnish

Equipment

  • Medium mixing bowl
  • Fine grater or garlic press (optional)
  • Food processor or blender (optional, for smoother sauce)
  • Measuring spoons
  • Spatula or wooden spoon

Method
 

  1. Drain the can of San Marzano tomatoes over a bowl, reserving the liquid. Gently crush the tomatoes by hand into a medium mixing bowl or pulse them a few times in a food processor until you achieve a rustic, slightly chunky texture. You want texture, not a smooth puree.
  2. Add the minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes to the crushed tomatoes. Drizzle in the 2 tablespoons of extra virgin olive oil. Using a spoon or spatula, stir everything together until well combined.
  3. Taste the sauce for seasoning. This is crucial. Remember, flavors will concentrate slightly on the pizza. Adjust with more salt, a pinch of sugar if the tomatoes are very acidic, or another drizzle of olive oil for richness. Fold in the torn fresh basil leaves.
  4. Let the sauce rest for at least 15-20 minutes before using. This allows the garlic to mellow and the flavors to marry. If the sauce seems too thick for your liking, stir in a tablespoon or two of the reserved tomato liquid until it reaches your desired consistency.
  5. To use, spread a thin, even layer (about 1/4 cup for a 12-inch pizza) over your prepared dough, leaving a 1/2-inch border for the crust. You can use it immediately, or store it covered in the refrigerator for later use.

Notes

Chef's Tips:
• The quality of your canned tomatoes is the single most important factor. Splurge on D.O.P. San Marzanos if you can.
• Do not over-sauce your pizza! A thin layer is key to a crisp crust.
• This sauce also makes a fantastic quick dip for breadsticks or a base for homemade garlic bread.
Food Safety:
• Store unused sauce in a clean, airtight container in the refrigerator.
• Due to fresh garlic and herbs, consume within 5 days for best quality and safety.