Italian Pizza Sauce Recipe

Vibrant tomato sauce in a white bowl with a spoon dipped in.

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Italian Pizza Sauce Recipe

This simple Italian pizza sauce is made the traditional way, just like they do in Naples. There's no cooking, no sugar, and no extra seasonings, so it allows the tomato flavor to truly shine. The sauce cooks directly on the pizza in a screaming hot oven to concentrate the flavor and keep it tasting fresh. Not only is this the most authentic pizza sauce recipe you'll find, it also happens to be the easiest!

Prep Time: 5

Total Time: 5

Servings: 3 cups

Calories: 45kcal

Author: Nicole Gaffney

Ingredients

28 ounces whole peeled tomatoes (1 can) best quality possible
¾ teaspoon kosher salt more or less to taste

Instructions

Open the can of tomatoes and pour everything into a bowl. Drain out some of the liquid if it looks watery.
28 ounces whole peeled tomatoes
Crush the tomatoes by hand until they're broken down but still slightly chunky. For a smoother texture, you can run them through a food mill, food processor or use an immersion blender.
Stir in the salt, starting with ¾ teaspoon, then taste and adjust as needed. It should taste bright and tomato forward, not salty.
¾ teaspoon kosher salt
Use immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days, or freeze for up to 6 months.

Notes

The sauce should taste bright and tomato-forward, not overtly salty or acidic.
If you're going for a traditional Neapolitan-style pizza, do not add olive oil, garlic or oregano to the sauce itself. Those elements are added directly to the pizza when assembling specific styles like marinara.
Depending on the brand of canned tomatoes, you may have to strain out some of the liquid before crushing them to avoid a watery texture. It should be loose enough to spread a nice thin layer on your pizza, but not so liquidy that it doesn't hold its shape when spreading. Too much liquid will make the crust soggy!
If your tomatoes taste acidic or flat, you can always add a small pinch of sugar, but ideally avoid this. Next time, seek out better tomatoes and try switching brands! The quality of the tomatoes makes all the difference.
If using fresh tomatoes, you will need to peel them first. To do so, make an incision at the bottom of each tomato and submerge them shortly in boiling water, then shock them in an ice bath and the skins will peel off with ease.
This recipe makes enough sauce for about eight 12-inch Neapolitan-style pizzas, depending on how lightly you sauce them.
For a 12-inch pizza, plan on using about ⅓ to ½ cup sauce. Using less sauce is recommended for keeping the center from becoming soggy, especially in a home oven.

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