This quick, flavorful, no-cook Neapolitan pizza sauce recipe is made from scratch, and it's ready in 5 minutes. This is probably the easiest marinara you’ve ever made.
You might think that any good tomato sauce needs to simmer for a long time to achieve the best flavor. Well, this is not the case with this Neapolitan pizza sauce recipe. You will not have to cook it at all, actually. All you have to do is blend a few ingredients. Despite its simplicity, it's full of flavor, perfect for any pizza you like.
Try the Hearty Marinara or the Italian Tomato Sugo; they are also perfectly delicious.
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Recipe ingredients
Canned tomatoes: The best kind are San Marzano tomatoes. San Marzano is both a region in Italy and the name of a long, plum-type tomato. They are less acidic and sweeter than regular sorts, making them perfect for making no-cook sauces. Usually, the acidity of a tomato dish will be mellowed by cooking it; that is why San Marzano is particularly suitable for this no-cook recipe.
However, if they are not available or too pricey, you can substitute them with canned plum tomatoes. In this case, you might want to add a little sugar to help with the acidity issue.
See the recipe card for full information on ingredients and quantities.
How to make the Neapolitan pizza sauce?
- Step #1: Drain the tomatoes in a strainer.
- Step #2: Press the tomatoes lightly with your hands to remove the excess juice. Let drain in the sieve for a couple of minutes. Use the remaining juice for other purposes.
- Step #3: Place in a blender. Add salt, pepper, oregano, olive oil, and basil leaves.
- Step #4: Pulse a few times until the mixture is slightly chunky; it should not be completely smooth.
- Alternatively, place the ingredients in a tall jar and blend with an immersion blender. Cover and store in the jar.
Tip
You will have enough sauce to top 3-4 sheet pan pizzas or 6-8 12-inch (30 cm) round ones, but you can easily scale the recipe. Halve or double everything as needed.
How to use the sauce?
The Neapolitan sauce is perfect for pizza. You can use it to top a Flatbread Margherita Pizza or this delicious Sheet Pan Pizza. Or make this Easy Thermomix Pizza Dough and top it with the sauce and your favorite toppings.
Mix it with pasta. In this case, heat it gently in a small pan before adding it to the pasta.
Storage
Refrigerate it for up to one week. Keep in a closed jar or an airtight container.
Freeze it in airtight containers; it will be fine for at least 3 months, actually longer, but the flavor is best the sooner you use it. Thaw in the refrigerator overnight or on the counter for a couple of hours.
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📖 Recipe
Neapolitan Pizza Sauce Recipe
Equipment
- Blender or immersion blender
Ingredients
- 1 can San Marzano tomatoes 28 oz/ 800 g, Note 1
- ¾ teaspoon fine sea salt more to taste or Kosher salt, Note 2
- ⅛ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 5 leaves basil
- 1 tablespoon extra-virgin olive oil
Instructions
- Drain the tomatoes in a strainer (Note 3). Crush the tomatoes lightly with your hands to remove the excess juice. Let drain in the colander for a couple of minutes.1 can San Marzano tomatoes
- Blend sauce: Place in a blender. Add salt, pepper, oregano, olive oil, and basil leaves. Pulse a few times until the sauce is slightly chunky; it should not be completely smooth. Alternatively, use an immersion blender. Adjust the taste with salt and pepper.¾ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + 1 teaspoon dried oregano + 5 leaves basil + 1 tablespoon extra-virgin olive oil
Notes
- You will have enough sauce to top 3-4 sheet pan pizzas or 6-8 12-inch (30 cm) round ones, but you can easily scale this Neapolitan pizza sauce recipe. Halve or double everything as needed.
- If using table salt, start with less and add more to taste; table salt is more potent than sea or Kosher salt.
- Leftover tomato liquid: You will not need the liquid, but don’t waste it either. It keeps well in the fridge in an airtight container for about 1 week. Use it to make soups or to add to stews or other sauces.
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