San Marzano pizza sauce is the fastest and tastiest sauce to make at home for pizza night. These canned tomatoes taste exceptional and have a true tomato flavor!
This recipe will cover:
- How to make San Marzano Pizza Sauce
- Background on San Marzano Tomatoes & why they are so tasty!
- Variations & substitutions to this recipe
- FAQs about San Marzano pizza sauce
- 1– 28oz Can San Marzano Tomatoes (use the tomatoes and their juices!)
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Pepper
- 1 tsp dried herbs (we like Oregano, Italian blend, or Thyme)
- Open the tomatoes and pour the entire can into a medium-sized pot. Use a potato masher or your hands to break the tomatoes down for a chunky sauce or use an immersion blender for a thin sauce. San Marzano tomatoes are typically canned whole, peeled, and packed with fresh basil. If you notice a big spring of basil, you can remove it if you’d like.
- Add the olive oil, salt & pepper, and dried herbs to the pot. Bring this to a simmer over low heat & simmer for 10 minutes to thicken, stirring occasionally.
- Tomato sauce tends to splatter. Simmer at low heat or add a lid to help control the mess.
- After 10 minutes the sauce is ready! If you’d prefer a thicker sauce you can continue to simmer until the sauce reaches your desired thickness.
- Store leftovers in the fridge for up to a week or freeze them for up to 3 months. (Leftovers can turn into a great tomato soup!)
You can freeze this sauce for up to 3 months in an airtight container.
If you can’t find San Marzano tomatoes near you, they are worth it! You can buy them online here or in a pinch you could substitute fire-roasted canned tomatoes, but the taste isn’t the same.
For authentic and certified DOP San Marzano Tomatoes, Rega is a great brand!
Keywords: San Marzano Pizza Sauce