This no-cook San Marzano pizza sauce recipe is quick, easy, and packed with authentic Italian flavors. In less than 5 minutes, you’ll have a fresh, vibrant sauce better than any store-bought version.
Creating the perfect pizza goes beyond using the perfect pizza dough.
Since I have already shared my family’s cherished recipe for the best homemade pizza dough, I think it’s time to complete the experience with our signature no-cook San Marzano pizza sauce.
This sauce has been a staple in our family for decades. It consistently delivers fresh, vibrant flavors that surpass any store-bought variety.
What’s more, it takes just 5 minutes to prepare and can be made up to 24 hours in advance, making meal prep a breeze.
This is the only pizza sauce I use to make my mom’s tomato slab pizza and, of course, this Margherita pizza, to name but a few.
We could discuss the nuances of how to make pizza sauce endlessly, but one universal truth remains: the quality of ingredients is paramount. The essence of any great dish lies in the ingredients, and this quick, no-cook sauce is no exception.
Ingredients
- San Marzano Tomatoes: I use whole, peeled tomatoes known for their rich flavor and low acidity. These tomatoes make the perfect base for your sauce. If possible, use DOP San Marzano tomatoes.
- Salt: An essential ingredient when seasoning tomatoes. I use just enough to bring out the natural flavors of the tomatoes.
- Dried Oregano: This classic Italian herb pairs perfectly with tomatoes.
- Olive oil: If available, use extra virgin olive oil.
- Garlic: Chopped fresh garlic cloves. If possible, use local. Adds a fresh, zesty kick.
- Italian Parsley: Fresh flat-leaf parsley adds a bright, herbaceous flavor and a pop of color. You can use frozen parsley. I do not recommend dried parsley as it lacks the fresh taste of the herb.
- Bay leaf: This was my mom’s secret ingredient. It infuses the sauce with a subtle, aromatic touch.
- Chili flakes: Add a pinch to taste for those who like a little heat. Although optional, I highly recommend them!
Are you ready to make the best pizza sauce?
Let’s begin!
How to make a no-cook pizza sauce
- In a medium bowl, empty the contents of a 28-ounce can of whole San Marzano tomatoes DOP.
- Next, we will use our hands to crush these tomatoes. That’s right! A hand-crushed San Marzano pizza sauce recipe provides a chunky texture. Alternatively, you can crush these whole canned tomatoes with a potato masher. If you prefer, use a blender for a smoother consistency. Remove any tomato cores that feel hard.
- Add the salt (¼ teaspoon), dried oregano (1 teaspoon), extra virgin olive oil (1 tablespoon), chopped garlic (2-3 cloves), chopped fresh Italian flat-leaf parsley (2 tablespoons), a bay leaf and a pinch of chili flakes (optional).
- Stir to combine thoroughly together.
Once the ingredients are combined, let the sauce sit for at least 30 minutes to let the flavors blend. Discard the bay leaf when ready to top your pizza with the best pizza sauce ever!
Make sure to visit my Pizza page, where you will find a few recipes that use this easy pizza sauce recipe.
Tips
- If available in your region, purchase canned tomatoes that have been certified DOP. High-quality San Marzano tomatoes are key to this recipe. If they’re unavailable, go for the best-canned tomatoes you can find.
- Each ingredient plays a crucial role in this simple sauce. Opt for high-quality olive oil, fresh garlic, and Italian flat-leaf parsley to maximize flavor.
- Allow the ingredients to meld together at room temperature for at least 30 minutes. This will improve the overall flavor of the sauce. For the best taste, let it rest for a few hours or even overnight in the refrigerator.
FAQ
DOP is short for Denominazione di Origine Protetta. This certification guarantees that products, like canned tomatoes, are locally grown and packaged. There is a great article on Serious Eats about the DOP tomato.
These tomatoes are sweet and the quality is consistent.
Unused pizza sauce can be refrigerated for up to three days or frozen for up to 3 months.
Classic marinara sauce or other tomato sauce is cooked, whereas pizza sauce is not pre-cooked.
More pizza recipes
Recipe origins
Once again, I am returning to my roots for this Italian pizza sauce recipe—aka the best pizza sauce recipe!!!
My mom always made this sauce for her slab pizza, except during the summer.
My dad was an amazing gardener, and the vegetables he grew were incredible. Naturally, my mom would whip up fresh tomato pizza sauce using tomatoes from our garden.
She would also spend a few afternoons canning whole tomatoes. Yes, my dad had a large backyard garden.
If you enjoy making pizza, you’ll love this no-cook pizza sauce.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Pizza Sauce Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
San Marzano Pizza Sauce
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
- 28 ounce San Marzano tomatoes 796 mL, whole peeled tomatoes
- ¼ teaspoon salt
- 1 teaspoon oregano dried
- 1 tablespoon extra virgin olive oil
- 1 bay leaf
- 2-3 fresh garlic cloves finely chopped
- 2 tablespoons Italian flat-leaf parsley fresh, minced
- pinch chili flakes optional
Instructions
- In a medium bowl, empty the contents of the can of tomatoes. Hand crush the tomatoes.
- Add the rest of the ingredients and combine.
- Allow to sit for about 30 minutes for the flavors to combine.
- Discard bay leaf when ready to use the pizza sauce.
Video
Notes
- If available in your region, purchase canned tomatoes that have been certified DOP. High-quality San Marzano tomatoes are key to this recipe. If they’re unavailable, go for the best-canned tomatoes you can find.
- Each ingredient plays a crucial role in this simple sauce. Opt for high-quality olive oil, fresh garlic, and Italian flat-leaf parsley to maximize flavor.
- Allow the ingredients to meld together at room temperature for at least 30 minutes. This will improve the overall flavor of the sauce. For the best taste, let it rest for a few hours or even overnight in the refrigerator.
Nutrition
I originally published this post on July 9, 2019, and republished it on June 13, 2024, with updated content, photos and a video. Thanks for sharing.
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Tina
3 cups of sauce is a lot. I am wondering if you can freeze the excess for later use?
Maria
Thanks for your interest Tina. Yes, I freeze it all the time. Very convenient to have. Thanks for stopping by.
Delaney
Maria,
Thank you for sharing this recipe! My Sicilian-born grandmother used to make a sauce very similar to this, but nobody in the family really knew what she did (how, I do not know, but my own mother is not a cook). This is the absolute CLOSEST thing I have found to hers. She always added a pinch of sugar in anything tomato-y to “cut the acid” for my grandfather, so I ended up doing the same. Other than that, I followed this exactly and was beyond tickled with the results.
My family loved it. I ended up texting my brothers that I finally found out how Nonna made her pizza sauce. The “best” San Marzano tomatoes come from the Cento brand.
Thank you so very much for sharing this. I have my pizza crust recipe down; this was the recipe that marries it and makes pizza night fantastic.
Maria
I am so thrilled to read this! Thanks so much for sharing Delaney!
Leslie Fechter
Maria, thank you so much for this recipe. It has raised our homemade pizza to a whole new level. I will pass this down to my adult children. It is delicious and so easy!
Maria
So thrilled to read this! Thanks Leslie!
Judy M
I make pizza very often but am never totally happy with my sauce. Will be using your recipe from now on. I test and use many of the recipes that you send out including your biscotti variations. Haven’t tried one yet that wasn’t a winner….thanks for sharing 😋
Maria
I am so thrilled to read this! Thanks for sharing Judy!
Deb
Finally an uncooked pizza sauce
Maria
Thanks for stopping by Deb!
Rudy Salci
Maria,
I save many of your recipes and I receive them because I subscribed to you.
Lately I can’t take the recipe unless I consent to “Grow Account”…not sure what it is but I’m wary of virus infection so I can’t save your recipes anymore.
Rudy
Maria
Thank you for your message Rudy and for being a loyal subscriber to my recipes! I understand your concerns about security and potential virus infections.
The “Grow Account” feature is part of a trusted service I use to enhance your experience on my site. It allows you to save and organize your favorite recipes easily. Please let me know if you have more concerns. Thank you again for your support and understanding!
Phyllis D
Pizza sauce is great. I have Cento San Marzano but they do not say certified DOP. Are they still good tomatoes?
Maria
Thanks for reaching out Phyllis. Yes, they are a good product to use. The certified DOP is the gold standard and supposed to ensure the best quality… it can be challenging to find at times.
Kristen
This pizza sauce is great. It is everything I was looking for in a pizza sauce; fresh tasting, not too much garlic or sweet, just the right amount for my house. Thank you for sharing such a wonderful recipe.
Maria
How wonderful Kristen! I am thrilled that you like my mom’s recipe for pizza sauce. Thanks so much for taking the time to comment, appreciate it!
Jen
Many years ago, I lived in Montreal. In Park Ex.,I would frequent an Italian Bakery and they served this amazing tomato sauce pizza. For some reason, I started craving it again. I found your recipe. The dough and sauce are excellent! Close if not not better then what I was missing. Ty so much for sharing with us.
Maria
You just made my day Jen! Thanks so much for sharing!
Maria Melillo Jones
Thank you Maria for your wonderful and easy to follow recepies, they remind me of home and my mom’s cooking.
Thank you again for your work and sharing your passion with us.
I love all of your recepies.
Maria
Thanks so much for your support Maria ♥
Val
I love this recipe! This is the best pizza sauce ever! Thanks for the recipe Maria!
Maria
I am thrilled to hear you liked this pizza sauce recipe Val! Thanks so much for taking the time to share, appreciate it.