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.
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Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 2g
- Sodium: 210mg
- Fat: 3.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.8g
