This San Marzano Pizza Sauce Trick Makes Every Pizza Taste Like Naples
Fresh tomatoes can be a letdown. Ever bite into a bland pie with sauce that tastes like straight water? That’s where San Marzano tomatoes come in – and why this recipe’s been on repeat for years in our kitchen.
Most folks mess up pizza sauce by overcomplicating it.
You don’t need onions, you don’t need fancy cans. Just a few honest ingredients, the right tomatoes, and a secret step you won’t find in most recipes.
Let’s fix bad pizza nights for good.
What Makes San Marzano Tomatoes So Special?
San Marzanos come from Italy’s volcanic soil, and they’re sweeter, less acidic, and meatier than anything from a grocery shelf in the U.S.
They’ve got fewer seeds. No mush. Just bright, clean flavor.
They’re DOP-certified too, if you grab the real ones. That means they were grown and packed under strict rules.
Use whole peeled. Don’t drain. You want that juice.
If you’re already hooked on true Italian flavor, you’ll love our Neapolitan pizza dough recipe to complete your next pizza night.
Ingredients and What Each One Does
We keep it tight. There’s no filler. Here’s the exact list and why we don’t skip anything:
- 28 oz can whole San Marzano tomatoes — this is 90% of the flavor.
- 2 tbsp extra-virgin olive oil — smooths things out, adds richness.
- 1 large garlic clove, grated — sharpens the sweetness.
- ¾ tsp sea salt — brings out that deep tomato taste.
- 1 tsp dried oregano — just enough earthiness.
- ½ tsp sugar (optional) — only if your tomatoes are too sharp.
- 4–5 fresh basil leaves, torn — adds that classic pizza shop aroma.
- Pinch red pepper flakes — optional, but it wakes things up.
- 1 tbsp garlic-oregano infused olive oil — this is the kicker. More on that soon.
Want to expand your sauce game even more? Try this rich béchamel sauce recipe for creamy dishes that balance out your weekly menu.
How to Make the Sauce (No Cook)
No stovetop. No wait time. Just smooth and ready.
First, warm 1 tbsp olive oil on low. Add the grated garlic and oregano. Let it sizzle, just until fragrant—30 seconds, tops. Pull it off the heat.
Open your can of tomatoes and pour it all into a bowl. Crush with your hands. If you like it smoother, use an immersion blender. Just don’t overdo it. You want some texture.
Now add in the infused oil, the rest of the olive oil, salt, sugar if needed, torn basil, and a tiny pinch of red pepper flakes.
Stir. Taste. Adjust. Done.
Curious how cooking terms shape your technique? Our full guide to Italian cooking terms makes it easy to talk (and cook) like a pro.
Can You Cook It? Should You?
Sure. You can simmer it if you love a warmer, thicker sauce. Just toss the whole mix into a pan and bubble it for 20 minutes. It’ll deepen in color and lose a bit of brightness.
That said, real Neapolitan pies go in blazing ovens. The sauce cooks right there on the dough. No need to pre-simmer.
Storage and Freezing
Fridge? 5 days. Freezer? 3 months easy.
Use a mason jar or anything airtight. It holds up like a champ. Just give it a stir before each use.
Need something to pair with your leftover sauce? These quick pizza dough rolls bake up fast and soak up every drop.
Nutrition Snapshot
Per ¼ cup (which is usually enough for one pizza):
- Calories: 45
- Fat: 3.5g
- Sodium: 210mg
- Carbs: 3g
- Sugar: 2g
- Fiber: 1g
- Protein: 0.8g
If you’re watching sugar, skip the pinch or swap in a tiny bit of baking soda.
Ingredient Alternatives
Can’t find San Marzano? Get the best quality whole peeled tomatoes you can. Look for Cento, Bianco DiNapoli, or even Muir Glen organic.
No fresh basil? Dried works in a pinch—use just ¼ tsp.
Low on garlic? Garlic powder is fine. Use ½ tsp.
Don’t like spice? Ditch the red pepper.
Ways to Use This Sauce
It’s perfect for:
- Thin-crust Margherita
- Neapolitan pies
- Detroit-style
- Stromboli or calzones
- Pizza bagels for the kids
- Garlic bread dipper
It spreads beautifully and doesn’t run.
Why the Infused Olive Oil Matters
This isn’t just a flavor flex. It’s the difference between flat and fragrant. When you lightly warm the garlic and oregano in oil, it coaxes out oils you’d never get raw. Just a minute in the pan does it.
Most folks skip this. We won’t.
San Marzano Pizza Sauce Recipe
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San Marzano Pizza Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 2 cups (enough for 4–5 medium pizzas) 1x
- Category: Sauce
- Method: No-Cook, Blended
Description
This easy, no-cook San Marzano pizza sauce brings bright tomato flavor to your homemade pies. With just a handful of ingredients and one original twist – infused olive oil – it delivers an authentic Neapolitan-style base that’s fresh, balanced, and deeply satisfying.
Equipment:
- Medium mixing bowl
- Fine mesh sieve or clean hands
- Immersion blender or food processor
- Small skillet (for infusion)
- Airtight storage container or mason jar
Ingredients
- 1 (28-ounce) can whole peeled San Marzano tomatoes (DOP if possible)
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, finely grated or minced
- 3/4 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (optional, adjust based on tomato acidity)
- 4–5 fresh basil leaves, torn
- Pinch of red pepper flakes (optional)
Original Element:
- 1 tablespoon garlic-oregano infused olive oil (see instructions)
Instructions
- In a small skillet, warm 1 tablespoon of the olive oil over low heat. Add the garlic and oregano and stir gently for about 1 minute, just until fragrant. Do not brown the garlic. Remove from heat and let cool slightly.
- In a mixing bowl, pour the San Marzano tomatoes along with their juices. Gently crush them by hand or use a sieve to remove some of the extra juice if you want a thicker sauce.
- Add the infused olive oil, remaining tablespoon of olive oil, salt, sugar (if using), red pepper flakes, and basil to the bowl.
- Use an immersion blender or transfer to a food processor. Blend just until smooth but still slightly pulpy—avoid over-blending.
- Taste and adjust seasoning. You might need a pinch more salt or sugar depending on your tomatoes.
- Let the sauce rest for 10 minutes at room temperature before using.
- Store any leftover sauce in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Most recipes skip cooking the sauce to preserve the fresh flavor of San Marzano tomatoes, and we keep that approach. What sets this version apart is the infused olive oil. Briefly blooming garlic and oregano in oil brings out their deep aroma without overpowering the sauce. It’s a tiny extra step that makes a big difference in richness, especially when the sauce hits a hot oven and caramelizes under cheese.
Serving Suggestions:
Use this sauce on Neapolitan or thin-crust pizzas. It also works beautifully in calzones, as a dip for cheesy bread, or spread onto flatbreads with a quick mozzarella melt.
Let me know if you’d like me to generate a JSON version of this for import into WP Tasty—or if you need image alt text, Pinterest copy, or a printable version next.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 2g
- Sodium: 210mg
- Fat: 3.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.8g
FAQ’s On San Marzano Sauce
Can I use crushed tomatoes instead of whole?
Sure, but whole peeled usually taste better and give you more control over texture.
How do I thicken the sauce?
Drain off a bit of the liquid before blending. Or give it a quick simmer.
What kind of blender works best?
Immersion is easiest. Food processor’s fine too. Just don’t puree it to baby food.
Do I need to refrigerate the leftovers?
Yes. Always. Sauce goes bad fast on the counter.
What happens if I skip the olive oil?
You’ll lose flavor. The sauce will taste flat.
Can I can this sauce for later use?
Not this recipe. It’s not shelf-stable. Freeze it instead.
Is this safe for kids?
Yes. Just skip the red pepper flakes if yours are spice-sensitive.
The Final Bite
That’s all it takes – just good tomatoes, a little heat on the oil, and your pizza’s never the same again.
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Straight from me, Ryan Yates, Executive Chef and guy who still makes pizza sauce at home on Tuesday nights.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.
