No-Cook Italian Pizza Sauce
This no-cook Italian pizza sauce is fresh, simple, and just like what you’d find in a true Neapolitan pizzeria! Made with San Marzano tomatoes and a handful of seasonings, it comes together in just 5 minutes and gets even better as it sits.
Equipment
- Mixing bowl
- Immersion Blender or Food Processor
- Spoon
Ingredients
- 1 can (28 oz) San Marzano whole tomatoes or other high-quality whole plum tomatoes
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes optional, for a little heat
- 3-4 leaves fresh basil torn
Instructions
- Drain the canned tomatoes, reserving some of the liquid in case you need to adjust the consistency later.
- In a mixing bowl, combine the drained tomatoes, minced garlic, olive oil, salt, oregano, and red pepper flakes.
- Blend the mixture using an immersion blender or food processor until it reaches your desired consistency. For a chunky sauce, just mash the tomatoes with a fork.
- Stir in the fresh torn basil and taste the sauce. Adjust seasoning if needed.
- Let the sauce sit for at least 30 minutes (or overnight in the fridge) to allow the flavors to develop. Use immediately or store for later.
Notes
This sauce is completely uncooked, so it retains its fresh, bright flavor. It will continue to develop as it sits, making it even better after a few hours. If it tastes too acidic, add a tiny pinch of baking soda instead of sugar!