Name: San Marzano Pizza Sauce Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 28 ounce (796 mL) can San Marzano 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)

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Introduction

This San Marzano pizza sauce is a simple and flavorful base that enhances any homemade pizza. Made with fresh ingredients and authentic San Marzano tomatoes, it offers a perfect balance of sweetness and herbs. Prepare it ahead of time to let the flavors develop beautifully.

A white bowl filled with chunky, bright red tomato sauce with visible bits of tomatoes and herbs mixed throughout. The sauce has a slightly glossy texture and is topped with a single green bay leaf and small scattered dried herbs. A wooden spoon rests inside the bowl on the right side, partially dipped into the sauce. The bowl is placed on a white marbled surface with a wooden board partially visible underneath. 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 close-up view of a pizza dough base with a smooth, pale creamy white layer. On top, a layer of bright red tomato sauce is being spread evenly, showing a slightly chunky texture with bits of herbs and spices scattered throughout in green and yellowish tones. A wooden spoon covered with the tomato sauce is positioned on the right side, partly touching the dough and sauce. The dough is on a round board, and the background is a white marbled texture. 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?

Fresh tomatoes can be used, but San Marzano tomatoes provide a unique sweetness and low acidity that is ideal for pizza sauce. If using fresh, choose ripe plum tomatoes and blanch them first to remove the skins.

Do I need to cook this pizza sauce before using it?

This recipe is designed as a no-cook sauce, allowing the fresh flavors to shine when baked on the pizza. However, you can simmer it gently for 10–15 minutes if you prefer a thicker sauce.