How to Make Pizza Sauce
Prep time
Cook time
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Pizza Sauce
  • 1-2 cans of San Marzano tomatoes from Italy (if you can your own plum or roma tomatoes, as we do, you can certainly use your product, but San Marzano tomatoes tend to sweet and contain very little seeds). If you can find DOP certified San Marzano tomatoes even better; Denominazione di Origine Protetta (or Protected Destination of Origin) is a governing body in Italy that certifies certain products as being from a certain region in Italy.
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of dried oregano
  • 3-4 tablespoons of extra virgin olive oil
  1. In a large bowl, use your hands to squeeze the San Marzano tomatoes to get the correct consistency. You're not looking for a refined sauce, so some pulp and chunks are fine (if you feel uneasy about using your hands to break down the tomatoes, a large chef's knife works well). Next, pick out any basil leaves and tomato core, if present in the canned tomatoes. Move the tomatoes to a large pan or pot and cook down the ingredients (including the Kosher salt, dried oregano, black pepper, and extra virgin olive oil)
  2. Some folks do not cook their pizza sauce but I cook the above ingredients for 8-10 minutes. If you happen to have a wood burning oven in your home you may not need to cook the tomatoes separately, as the intense heat from the oven will do a good job of mellowing out the tomatoes. That's it, your pizza sauce is ready.
Recipe by - Italian Food Recipes and Lifestyle at