Neapolitan-Style Tomato Sauce

This uncooked Neapolitan-style pizza sauce preserves the bright, fresh flavor of San Marzano tomatoes—sweet, rich, and perfectly balanced for high-heat baking. Using true DOP-certified tomatoes gives an authentic taste of Naples, with a smooth texture and naturally sweet finish that perfectly complements a light, airy crust.

Ingredients

• (For about 6–8 pizzas)
• 1 can (28 oz / 800 g) whole peeled San Marzano tomatoes (DOP if possible)
• ½ tbsp table salt (adjust to taste)
• 2 tbsp extra-virgin olive oil
• 2–4 fresh basil leaves, torn (optional but recommended)

Directions

Prepare the Sauce

Drain excess juice from tomatoes into a bowl, reserving it in case the sauce needs thinning. Crush tomatoes by hand until mostly smooth but still slightly textured—avoid over-crushing for best flavor and body.

Stir in salt, olive oil, and basil until evenly mixed.

Use the Sauce

Spread thinly over stretched dough just before baking (Neapolitan Pizza Dough works beautifully). Use approximately 2–2½ oz (60–70 g) of sauce per 10–12″ pizza.

Do not pre-cook the sauce—the natural sugars in the tomatoes caramelize under high oven heat, producing rich, authentic flavor.

Notes

Preparation

• Use only high-quality San Marzano tomatoes with the DOP seal for the sweetest, least acidic results.
• Do not blend the sauce completely smooth; a slightly rustic texture gives better flavor and adhesion.

Serving Suggestions

• Use as the base for Pizza Margherita—add mozzarella, parmesan, and fresh basil.
• Try on Pizza Marinara with garlic, oregano, and a drizzle of olive oil.
• Use in Shoarma Pizza or Carnitas Pizza for a Dutch or Mexican-inspired twist.

Variations

• For a smoother sauce, pulse briefly with an immersion blender (1–2 seconds only).
• For a hint of depth, add a tiny pinch of sugar if your tomatoes are unusually acidic.
• For a garlic-forward version, rub a cut clove of garlic over the dough before adding sauce.

Make-Ahead & Storage

• Store sauce in an airtight container in the refrigerator for up to 5 days.
• Freeze for up to 3 months; thaw in the refrigerator overnight before using.