This San Marzano Pizza Sauce is a game-changer, blending rich, velvety tomatoes with a hint of sweetness and a touch of herbaceous depth. In just 5 minutes, you’ll have a sauce that’s bursting with vibrant, fresh flavors, perfect for elevating any pizza night. Its smooth, luscious texture clings beautifully to dough, creating a base that’s both comforting and indulgent.
Made with the finest San Marzano tomatoes, this sauce delivers a bright, tangy essence balanced by subtle garlic and oregano notes. It’s incredibly versatile, adding a gourmet touch to homemade pizzas, pastas, or even dipping sauces. With such minimal effort and maximum flavor, this recipe is your secret weapon for effortless, restaurant-quality meals every time.
What You’ll Need for San Marzano Pizza Sauce?
- 1 (28-ounce) can whole peeled San Marzano tomatoes (drain for a thicker sauce)
- 2 teaspoons extra-virgin olive oil
- 2 small garlic cloves (minced or crushed for stronger flavor)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon dried oregano (substitute with fresh oregano if available)
How to Make San Marzano Pizza Sauce
- Add the San Marzano tomatoes (with their juices or drained for thickness), olive oil, garlic, sea salt, and dried oregano to a food processor.
- Blend until the ingredients are fully combined and the sauce reaches your desired consistency.
- Taste and adjust seasoning if needed.
- Use immediately or store in the fridge or freezer for later. This recipe makes enough sauce for about 4 pizzas.
Perfect Pairings: Sauce and Topping Ideas
This San Marzano Pizza Sauce is a versatile base that pairs beautifully with classic toppings like fresh mozzarella, basil, and pepperoni. For a gourmet twist, try adding prosciutto, arugula, and a drizzle of balsamic glaze. Pro tip: If you’re feeling adventurous, use this sauce as a dip for garlic knots or a spread for bruschetta!
Storage and Reheating Made Simple
Store any leftover sauce in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months. To reheat, simply warm it in a saucepan over low heat, stirring occasionally. Freezing tip: Portion the sauce into ice cube trays for easy, single-use servings!
Recipe Variations to Spice It Up
Customize this sauce to suit your taste! Add a pinch of red pepper flakes for a spicy kick or a teaspoon of sugar for a touch of sweetness. For a richer flavor, blend in a tablespoon of tomato paste. Experiment: Swap dried oregano for fresh basil or thyme for a fresh, herbaceous twist.
Time-Saving Tips for Busy Cooks
This recipe is already quick, but here’s how to make it even easier: prep the garlic in advance by mincing it and storing it in the fridge. If you’re short on time, skip the food processor and simply crush the tomatoes by hand for a chunkier texture. Bonus: Double the batch and freeze half for future pizza nights!
Equipment Guidance for Smooth Prep
A food processor is ideal for achieving a smooth, consistent sauce, but a blender or immersion blender works just as well. If you prefer a chunkier sauce, use a potato masher or fork to break down the tomatoes. Note: For easier cleanup, rinse your equipment immediately after use!
San Marzano Pizza Sauce
Equipment
- food processor
Ingredients
- 1 can whole peeled San Marzano tomatoes 28-ounce
- 2 teaspoons extra-virgin olive oil
- 2 small garlic cloves
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
Instructions
- Place the tomatoes and their juices, olive oil, garlic, salt, and oregano in a food processor and blend until combined. For a thicker sauce, drain the tomatoes before blending.
- Makes enough sauce for about 4 pizzas. Store any extra sauce in the fridge or freezer.