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.
Drainthe 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.