Quick, flavorful Neapolitan pizza sauce, made from scratch and ready in 5 minutes. This is probably the easiest marinara you’ve ever made.
You might think that any good tomato marinara needs to simmer for a long time to achieve the best flavor? Well, this is not the case with this Neapolitan pizza sauce. 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.
Or try this Hearty Marinara, it’s perfectly delicious as well.
What do you need?
- The best kind are San Marzano tomatoes. San Marzano is both a region in Italy and the name of a long, plum-type tomato.
- These particular tomatoes are supposed to be less acidic, 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.
- Dried oregano, salt, and pepper.
- Fresh basil leaves
Extra-virgin olive oil
How to make the Neapolitan sauce for pizza?
- Drain the tomatoes in a strainer. You will not need the liquid, but don’t waste it either. It keeps well in the fridge in an airtight container for about one week. Use it to make soups, to add to stews and so on.
- Press the tomatoes lightly with your hands to remove the excess juice. Let drain in the sieve for a couple of minutes.
- Place in a blender. Add salt, pepper, oregano, olive oil, and basil leaves. 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.
Frequently asked questions?
How to use it?
- It is perfect for pizza. You can even use it to top a Flatbread Margherita Pizza.
- Mix it with pasta. In this case, heat it gently in a small pan before adding it to the pasta.
How many pizzas can I top with it?
- 3-4 sheet pan pizzas or 6-8 12-inch (30 cm) round ones.
Can I scale the recipe?
- So easy to do that. Halve or double everything and blend.
Can I add other herbs or spices?
- Yes, you can try an Italian dried herb mix, for instance. Dried basil or rosemary are great as well. However, if using dried rosemary, 1 teaspoon might be too much, I find rosemary more potent than other dried herbs. In this case, start with ½ teaspoon and add more to taste.
- Add grated garlic, 1-2 cloves, depending on their size and on your taste.
- If you like things spicy, add dried red chili flakes or cayenne pepper to taste.
How to store?
It keeps well in the fridge for up to one week. Keep in a closed jar or an airtight container.
Can you freeze it?
Absolutely. Place it in an airtight container and freeze. It will keep 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.
More Italian recipes:
- Mascarpone Pasta
- Easy Chicken Pomodoro Recipe
- Simple Fried Gnocchi Recipe
- Creamy Tuna Carbonara
- Simple Gnocchi Gorgonzola
Easy Neapolitan Pizza Sauce (No Cook)
- Blender or immersion blender
- 1 can San Marzano tomatoes 28 oz/ 800 g
- ¾ teaspoon fine sea salt more to taste or Kosher salt (Note 1)
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 5 leaves basil
- 1 tablespoon extra-virgin olive oil
- Drain the tomatoes in a strainer (Note 2). Crush the tomatoes lightly with your hands to remove the excess juice. Let drain in the colander for a couple of minutes.
- Blend: 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.
- If using table salt, start with less and add more to taste; table salt is more potent than sea or Kosher salt.
- 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, to add to stews or other sauces.