San Marzano Pizza Sauce
This straightforward San Marzano Pizza Sauce showcases only the best Italian ingredients in a traditional, tomato-based red sauce, including san marzano tomatoes, onions, garlic, and fresh herbs. It’s done in 20 minutes and perfect for pizza night and beyond!
It’s not delivery …it’s homemade pizza with san marzano pizza sauce! I’ve been using this restaurant-worthy sauce on pizza for as long as I can remember because it’s nearly as easy to make from scratch as it is grabbing a jar from the store.
Not to mention, this homemade pizza sauce is much more flavorful thanks to the starring ingredient: san marzano tomatoes. These tomatoes are high-quality, incredibly tasty, and the way to go if you’re after pizza with authentic Neapolitan-style flavor.
The best part? There’s a good chance you already have the remaining ingredients in your pantry, so you can get started on this sauce ASAP! In about 20 minutes, you’ll have a batch of the best homemade pizza sauce in the business!
Why san marzano tomatoes are the best
Chefs in Italy and all around the globe agree that san marzano tomatoes are the optimal tomato for pasta and pizza sauce, but what makes them so special? Here are the highlights of this prized tomato before we get started on the sauce:
- “San Marzano” refers to a particular tomato cultivated in volcanic soils in a relatively small region in Italy between Naples and Salerno.
- Growing these tomatoes in volcanic soils is said to produce a much sweeter and more tomatoey tomato with fewer seeds and less acid.
- They’re a long, thin variety of plum tomatoes with thick, meaty flesh ideal for canning.
Ingredients You’ll Need
- San marzano tomatoes – To add to what we discussed above, these tomatoes contain less water with a sweeter, more umami-forward flavor profile than other types of plum tomatoes. I highly recommend using an authentic can of san marzano tomatoes (like Cento).
- Olive oil – As with any good homemade Italian sauce, use only the best olive oil to sauté the aromatics.
- Onion – You can use any type of onion to infuse the pizza sauce with fragrant, savory flavor, including shallots, red onion, and white onion.
- Garlic – Fresh garlic cloves are non-negotiable, and adding an extra clove or two is never a bad idea.
- Tomato paste – A can of tomato paste builds on the sweet and tangy tomatoey flavor and helps make a smooth sauce. Again, quality is critical!
- Basil and oregano – I used fresh herbs, but dried herbs will work in a pinch. Remember, the flavor of dried herbs is more concentrated, so you should only use about half the amount of dried herbs instead of fresh ones.
- Sugar – Adding a bit of sugar to a simmering pot of tomato-based sauce helps neutralize the acidity from the tomatoes, creating a more balanced, palatable flavor profile. You can also use honey here.
- Salt – Elevates and rounds out the dynamic flavors.
How to make pizza sauce with san marzano tomatoes
Step 1: Purée the can of tomatoes. First, blend the tomatoes in a high-speed blender or food processor until smooth. Set aside.
Step 2: Sauté the aromatics. Heat olive oil in a large pan over medium heat, then add the minced onion and garlic and cook, frequently stirring, until soft and fragrant.
Step 3: Simmer the sauce. Add the tomato purée, tomato paste, sugar, herbs, and salt to the pan and bring to a boil. Then, reduce the heat and simmer for 15-20 minutes -that’s it!
Step 4: Serve or store. At this point, you can either use the pizza sauce immediately or store it in the refrigerator or freezer. See below for safe storage instructions.
Recipe tips
- Use the right amount of tomatoes and save the rest. San marzano tomatoes are typically sold in 28-ounce cans, but this recipe only calls for 16 ounces of puréed tomato. I find it easiest to purée the whole can, reserve 2 cups for the pizza sauce, and freeze the remaining 1½ cups for spaghetti sauce, marinara, arrabbiata sauce, or tomato basil bisque.
- Adjust the consistency to preference. This recipe results in a smooth, spreadable sauce, but feel free to make a more rustic sauce with tangible pieces of tomato. Instead of puréeing, add the tomatoes to the saucepan whole and gently crush them with a wire masher until your desired texture is reached.
Serving suggestions
If I have yet to convince you to make this san marzano pizza sauce from scratch, perhaps the usage possibilities apart from pizza will sell you:
- Spaghetti Casserole
- Meatballs
- Zucchini Boats
- Pizza Chicken
- Crispy Zucchini Fries
- Crispy Baked Eggplant
- Chicken Parmesan
- Cheesy Garlic Bread
- Mozzarella Sticks
- Chicken Tenders
We love it for making homemade pizzas on our Big Green Egg. You can buy premade pizza dough (or make your own), top with this sauce, and then add your favorite toppings. Easy and delicious!
If you have a green egg, the pizza stone is definitely worth buying!
Storing & freezing
Storing: If you have extra pizza sauce, let it cool to room temperature and refrigerate it in an airtight glass jar or container for 4-5 days.
Freezing: This pizza sauce recipe is good to double (or triple!) and freeze for later. Once cooled, portion the sauce in freezer-proof containers or zip-top baggies, leaving an inch of space at the top for expansion, and freeze for up to 3 months. Then, thaw it in the fridge overnight when you’re ready.
Recipe FAQs
When it comes to taste and texture, nothing comes close to a real san marzano tomato, but if you need a substitution, go with a can of whole, peeled roma tomatoes.
If you can get your hands on fresh san marzano tomatoes, by all means, use them, but you’ll need to blanch and peel them beforehand.
This recipe makes about 3 cups or enough sauce for roughly 3-4 large 14” pizzas.
More recipes for pizza night
- BBQ Chicken Flatbread Pizza
- Gourmet Chicken Pizza
- Spinach Calzones
- Grilled Flatbread Pizza
- Quinoa Pepperoni Pizza Bites
- English Muffin Pizza
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San Marzano Pizza Sauce
Equipment
- Blender
- Skillet
Ingredients
- 1/2 onion minced
- 1 clove garlic finely minced
- 2 tbsp olive oil
- 28 oz can san marzano tomatoes
- 6 oz can tomato paste
- 2 tsp sugar
- 1 tsp fresh basil finely chopped (can also use dried)
- 1 tsp oregano fresh or freeze dried
- 1/2 tsp salt or more, to taste
Instructions
- First, blend the tomatoes in a high-speed blender or food processor until smooth. Reserve 2 cups and save the rest for another use.
- Heat olive oil in a large pan over medium heat, then add the minced onion and garlic and cook, frequently stirring, until soft and fragrant.
- Add the tomato purée, tomato paste, sugar, herbs, and salt to the pan and bring to a boil. Then, reduce the heat and simmer for 15-20 minutes.
- Makes enough sauce for 3-4 pizzas. Bon Appetit!
Notes
- Use the right amount of tomatoes and save the rest. San marzano tomatoes are typically sold in 28-ounce cans, but this recipe only calls for 16 ounces of puréed tomato. I find it easiest to purée the whole can, reserve 2 cups for the pizza sauce, and freeze the remaining 1½ cups for spaghetti sauce, marinara, arrabbiata sauce, or tomato basil bisque.
- Adjust the consistency to preference. This recipe results in a smooth, spreadable sauce, but feel free to make a more rustic sauce with tangible pieces of tomato. Instead of puréeing, add the tomatoes to the saucepan whole and gently crush them with a wire masher until your desired texture is reached.
Nutrition
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Yummy! I can’t wait to make it! What would you suggest using to make it a bit more spicy?
Thanks!
Hi Molli! Red pepper flakes will definitely do the trick! I hope that you enjoy it!
When you say you use the whole 28 oz can does that include the liquid/juice in the can or do you strain the tomatoes 🍅 out?
Hi Dave! The tomatoes and the liquid in the can get pureed for the sauce. I hope that you enjoy it!
That pizza looks so professional!!! Yum