Homemade San Marzano Pizza Sauce

This homemade pizza sauce is made with San Marzano Tomatoes, lots of garlic, and fresh herbs, it's simple but full of flavor! It's my go-to base for my classic Margherita pizza! It's also delicious served with garlic knots or mozzarella sticks!

Course Ingredient, Sauce

Cuisine Italian

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 40kcal

Author Kyleigh Sage

Equipment

immersion blender

Ingredients

2 tablespoons extra virgin olive oil
3 cloves garlic thinly sliced
¼ teaspoon red pepper flakes optional
1 (28 ounce) can San Marzano whole peeled tomatoes
½ teaspoon kosher salt more to taste
2 tablespoons fresh basil
1 tablespoon fresh oregano

US Customary - Metric

Instructions

In a large skillet, heat the olive oil over medium heat. Add in the sliced garlic and red pepper flakes and sauté for 2-4 minutes or until aromatic.
Add in can of San Marzano tomatoes and crush (I just use my hands to lightly crush them). Then add in the salt, reduce the heat and simmer for 20-30 minutes or until the sauce has thickened slightly.
Remove from the heat and stir in the fresh basil and oregano. Taste and add in ½ teaspoon of sugar to cut the acidity if desired.
You can leave it chunky or use an immersion blender to make it smooth!
Use the homemade San Marzano pizza sauce to make your favorite homemade pizza!

Notes

Store San Marzano pizza sauce in an airtight container in the fridge for up to 5 days.

Pizza sauce also freezes great! I love making a big batch and then freezing individual portions so that they're easy to pull out for pizza night. I usually freeze 2 portions in 8 ounce deli containers, but any freezer safe container works! Freeze for up to 6 months and then thaw in the fridge overnight before using.

Nutrition