Name: San Marzano Pizza Sauce Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 28 ounce San Marzano tomatoes (796 mL, whole peeled); ¼ teaspoon salt; 1 teaspoon dried oregano; 1 tablespoon extra virgin olive oil; 1 bay leaf; 2-3 fresh garlic cloves, finely chopped; 2 tablespoons Italian flat-leaf parsley, fresh and minced; Pinch of chili flakes (optional)

Introduction

This San Marzano pizza sauce captures the rich, sweet flavor of authentic Italian tomatoes, perfectly balanced with aromatic herbs and garlic. It’s a simple, fresh sauce that brings depth and brightness to any homemade pizza.

A close-up view of a pizza dough base spread on a white pizza pan, showing one even, pale dough layer with a slightly raised edge crust. On top is a bright red tomato sauce layer with visible small chunks of tomatoes and green herb bits, being spread by a wooden spoon held near the center. The sauce glistens with moisture and has an uneven, textured look with herbs scattered throughout. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 ounce San Marzano tomatoes (796 mL, whole peeled tomatoes)
¼ teaspoon salt
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1 bay leaf
2-3 fresh garlic cloves, finely chopped
2 tablespoons fresh Italian flat-leaf parsley, minced
Pinch of chili flakes (optional)

Instructions

Step 1: In a medium bowl, empty the contents of the can of San Marzano tomatoes and hand crush them to break into smaller pieces.
Step 2: Add the salt, oregano, olive oil, bay leaf, finely chopped garlic, minced parsley, and chili flakes if using. Mix well to combine all the ingredients.
Step 3: Let the sauce sit for about 30 minutes at room temperature to allow the flavors to meld together.
Step 4: Before using the sauce on your pizza, discard the bay leaf and stir gently.

Tips & Variations

Use San Marzano tomatoes for the best sweetness and low acidity, but canned whole peeled tomatoes can substitute in a pinch.
For a smoother sauce, pulse the crushed tomatoes briefly in a blender or food processor but avoid over-processing.
Add a splash of red wine or a teaspoon of sugar if you prefer a slightly richer or sweeter sauce variation.
Adjust garlic and chili flakes to taste, depending on how bold or spicy you like your sauce.

Storage

Store the sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave before using on pizza.

How to Serve

A white bowl filled with thick, red tomato sauce that has small chunks and visible green herbs mixed in, giving it a textured look. A bay leaf floats on the surface near the center, and a wooden spoon is partially dipped into the sauce on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned San Marzano tomatoes?

Yes, but fresh tomatoes should be peeled, seeded, and cooked down to reduce excess liquid before using to get the right consistency and flavor concentration.

Is it necessary to let the sauce sit before using?

Letting the sauce sit for 30 minutes allows the flavors to blend and deepen, enhancing the overall taste on your pizza, but if you’re short on time, you can use it immediately with slightly less developed flavor.

San Marzano Pizza Sauce Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

This San Marzano Pizza Sauce recipe offers a simple, authentic Italian sauce made from whole peeled San Marzano tomatoes and flavored with garlic, oregano, fresh parsley, and a hint of chili flakes. It requires no cooking and is perfect for spreading on homemade pizzas or as a dipping sauce.

Author: Marco
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: About 1 ½ cups (enough for 2 large pizzas) 1x
Category: Sauce
Method: No-Cook
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Ingredients

28 ounce San Marzano tomatoes (796 mL, whole peeled)
¼ teaspoon salt
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1 bay leaf
2–3 fresh garlic cloves, finely chopped
2 tablespoons Italian flat-leaf parsley, fresh and minced
Pinch of chili flakes (optional)

Instructions

Crush the tomatoes: In a medium bowl, empty the contents of the can of San Marzano tomatoes. Hand crush the tomatoes until you achieve a slightly chunky, spreadable consistency.
Combine ingredients: Add salt, dried oregano, extra virgin olive oil, bay leaf, finely chopped garlic, fresh minced parsley, and optional chili flakes to the crushed tomatoes. Mix thoroughly to combine all flavors.
Let it rest: Allow the sauce to sit for about 30 minutes at room temperature. This resting period helps the flavors to meld and develop a richer taste.
Remove bay leaf & serve: Before using the sauce on your pizza or dish, discard the bay leaf. The sauce is now ready to spread or use as desired.

Notes

This sauce is uncooked, preserving the fresh, bright flavor of San Marzano tomatoes.
You can adjust the garlic and chili flakes based on your preference for heat and pungency.
For a smoother sauce, you can blend it briefly but traditionally it is hand crushed for texture.
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Be sure to use authentic San Marzano tomatoes for the best flavor and quality.

Keywords: San Marzano pizza sauce, Italian pizza sauce, no-cook pizza sauce, homemade pizza sauce, fresh tomato sauce