If homemade pizza is on the menu, you're probably going to need a sauce. Skip the store and head right to the pantry for a can of San Marzano tomatoes. And then pack your bags because this simple, authentic Neapolitan pizza sauce is a no cook recipe that is going to transport you straight to Italy!
Every time I travel to Italy, I promise I am going to bring home the Italians' appreciation for simple beauty and pleasure. They take such delight in savoring their time with family and friends, whether it be for a cappuccino or glass of wine. And their approach to food and ingredients is the same:
Simply the best.
Meaning that the best is usually the simplest. Such a philosophical opening, I know, to a post about Neapolitan pizza sauce but it fits. Because this ridiculously easy pizza sauce is simply the best in its preparation and ingredients.
Now that's Italian!
Is it Napolitan or Neapolitan or Napoli sauce?
It's all 3!
My grandma Nina is Napolitan (meaning she's from Naples) and she called it Napolitan. Some restaurants or families might say Napoli sauce.
Wait...a no-cook pizza sauce?
Yup! The sauce cooks on the pizza right in the oven! Like I said...simple!
It's truly an authentic Italian pizza sauce recipe with only 3 ingredients. And it's typically used for a Pizza Margherita which is the hallmark of Neapolitan pizza or pizza from Naples, Italy.
Plus— there's practically no instructions for how to make it. It's mostly taste and test and practice but you can't mess it up!
What you'll need for simple Neapolitan pizza sauce
With an ingredient list that short, you'll want to use the highest quality ingredients possible.
Here's what you'll need:
How to make Neapolitan pizza sauce
Let's get to work:
- Empty the canned tomatoes into the mixing bowl.
- Taste your canned tomatoes as not all are the same.
- Use your hands or the flat edge of the wooden spatula or spoon and crush the tomatoes to a chunky texture.
- Add in a tablespoon of olive oil and stir.
- Stir in a teaspoon of sea salt, stir and taste. Add more salt as needed.
Told you it was SIMPLE!
Tasting canned tomatoes
When it comes to canned tomatoes, not all are the same. Because the flavor of a tomato is dependent on the soil, irrigation and climate, you need to know what flavor profile you're dealing with.
Taste canned tomatoes before you season them.
I tend to go on and on about the taste and quality of San Marzano tomatoes. That's because they are naturally sweet and less acidic. They're worth the extra buck or two because you're going to taste the difference in your pizza.
Insider tips for the best Napolitan pizza sauce
Seasonings to add
If you can't imagine a pizza sauce without oregano, then feel free to add just a bit of the following:
Fresh herbs. Fresh basil and thyme.
Crushed red pepper. For a little heat.
Sugar. If you feel your tomatoes are too acidic, add ½ teaspooon to start.
Made this recipe?
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No Cook Neapolitan Pizza Sauce
- Empty can of tomatoes into a medium glass mixing bowl.28 oz can of whole, peeled San Marzano tomatoes
- Using your hands or a wooden spoon, crush the tomatoes breaking up the tomatoes in your hands so they're "piecey" but not too small.
- Taste the tomatoes. This is important so you can adjust your seasoning later.
- Stir in the olive oil and sea salt and taste again. Adjust the seasoning as needed.1 Tablespoon extra virgin olive oil, 1 teaspoon Italian sea salt
- Cover and store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before using on pizza.