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Pizza Sauce Recipe

Recipe by Pedro M. A. Neves

This authentic Italian pizza sauce is a vibrant, herbaceous tomato base that brings traditional Neapolitan flavor to any pizza. Made with San Marzano tomatoes, garlic, and fresh basil, this simple yet essential sauce forms the foundation of exceptional homemade pizza. Once mastered, this versatile recipe can be made in bulk and frozen for convenient use throughout the season.

Ingredients

• 800 g (28 oz) canned San Marzano tomatoes, whole or crushed
• 3 cloves garlic, minced
• 45 ml (3 tablespoons) extra virgin olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 5-6 fresh basil leaves
• 1 pinch of sugar (optional, to balance acidity)

Instructions

1. Heat olive oil in a medium saucepan over medium-low heat. Add minced garlic and sauté gently for 1-2 minutes until fragrant, stirring frequently to avoid browning.

2. Add the canned tomatoes to the saucepan, breaking them up with a wooden spoon as you stir. If using whole tomatoes, crush them by hand over the pot before adding.

3. Stir in the salt, black pepper, and dried oregano. Mix thoroughly to combine all seasonings with the tomato base.

4. Bring the sauce to a gentle simmer, then reduce heat to low. Allow the sauce to simmer uncovered for 20-25 minutes, stirring occasionally.

5. Taste the sauce and adjust seasoning as needed. If the sauce tastes overly acidic, stir in a small pinch of sugar to balance the flavor.

6. Remove the saucepan from heat. Tear fresh basil leaves and stir them into the warm sauce just before use. The basil will soften and infuse the sauce with aromatic flavor.

Substitutions

• For a smoother texture, pass the sauce through a fine sieve or food mill after cooking.
• Substitute fresh tomatoes in season: use 1 kg (2.2 lbs) fresh San Marzano or Roma tomatoes, blanched, peeled, and crushed.
• Replace fresh basil with 1 teaspoon of dried basil if fresh is unavailable, adding it in step 3 rather than at the end.
• Use garlic-infused oil instead of cooking garlic separately for a milder, more subtle garlic flavor.

Tips

• Simmer the sauce over low heat rather than boiling to preserve the delicate tomato flavor and prevent excessive evaporation.
• Make a double batch and freeze in ice cube trays or freezer containers for up to three months of ready-to-use pizza sauce.
• San Marzano tomatoes are preferred for their low seed content, natural sweetness, and balanced acidity—avoid substituting with other varieties when possible.
• Allow the sauce to cool slightly before spreading on pizza dough to prevent excess moisture and ensure a crispy crust.

In Italy, particularly in Naples, pizza sauce represents the soul of pizza-making tradition. Italian cooks rarely use complicated recipes, instead relying on the quality of tomatoes and simplicity to let natural flavors shine. This classic approach has been passed down for generations and remains the standard in authentic pizzerias throughout Southern Italy.

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