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    Home » Recipes » Recipes by Ingredient » Vegetarian and Vegan

    Neapolitan Pizza Sauce Recipe

    Published by: Adina July 21, 2021 · Last modified: May 28, 2024 Leave a comment
    Jump to Recipe

    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.

    napoli tomato sauce for pizza in a small jar, a basil plant behind it.

    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.

    Jump to:
    • Recipe ingredients
    • How to make the Neapolitan pizza sauce?
    • Tip
    • How to use the sauce?
    • Storage
    • More Italian Recipes
    • 📖 Recipe
    • 💬 Comments

    Recipe ingredients

    bowl with canned tomatoes, basil, olive oil and spices on a wooden table.

    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?

    collage of two pictures of straining tomatoes in a sieve and then showing the sauce and tomatoes in separate bowls.
    • 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.
    collage of two pictures of making pizza sauce in a thermomix.
    • 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.

    overhead view of a jar of neapolitan pizza sauce and a basil plant.

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    📖 Recipe

    small jar of neapolitan pizza sauce with basil leaves around it.

    Neapolitan Pizza Sauce Recipe

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Pizza Recipes
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Servings: 6 servings
    Calories: 45kcal
    Author: Adina

    Equipment

    • Blender or immersion blender
    Prevent your screen from going dark

    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

    1. 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.
    2. If using table salt, start with less and add more to taste; table salt is more potent than sea or Kosher salt.
    3. 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.

    Nutrition

    Serving: 1g | Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 486mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

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