Choosing the Best Canned Tomatoes for Your Pizza Sauce

Given that this quick pizza sauce is prepared with such a concise list of ingredients, the quality of each component is paramount. There’s no hiding inferior flavors when simplicity is key, and this holds especially true for your tomatoes. The most critical ingredient in this recipe, without a doubt, is high-quality canned tomatoes. Trust me, investing a little extra in premium tomatoes makes an enormous difference in the final taste and texture of your sauce.

While you certainly can prepare this sauce with any brand of canned whole peeled Italian tomatoes you find, I’ve dedicated years to trying numerous brands to find the absolute best. For superior texture, vibrant color, and perfectly balanced acidity – which is crucial for a fresh, uncooked sauce – I strongly recommend either Organico Bello or Bianca DiNapoli brand tomatoes. These brands consistently deliver the sweet, rich flavor and tender texture that define exceptional Italian tomatoes.

These specific brands often contain authentic San Marzano tomatoes or similar high-quality Italian plum tomatoes, which are renowned for their sweet flavor, low acidity, and thick pulp. This makes them ideal for an authentic pizza sauce. If you’re having trouble locating them at your local supermarket, don’t despair! Many specialty stores carry them, and both brands are readily available for order online, ensuring you can access the best for your pizza nights. Remember, the better the tomato, the better your homemade pizza sauce will taste!

How to Make This Uncooked Pizza Sauce: Step-by-Step Guide

Making this easy pizza sauce is truly a breeze. Here’s how you can whip up a batch of the best homemade pizza sauce in just a few simple steps, ensuring fresh, vibrant flavor every time:

1. Prepare the Tomatoes: Begin by carefully opening your can of whole peeled Italian tomatoes. Using a slotted spoon, scoop out 5 to 6 whole peeled plum tomatoes from their juices. This should amount to approximately 290 grams. Transfer these tomatoes to the bowl of a mini food processor. Draining the canned tomatoes from their excess liquid is a crucial step that helps achieve a slightly thicker, more concentrated pizza sauce, which is my preferred consistency for perfect pizza coverage without making the crust soggy.
2. Process to Perfection: Secure the lid on your food processor and pulse the tomatoes until they are coarsely puréed. Be careful not to over-process them into a completely smooth liquid; you want to retain some small, discernible pieces of tomato for texture and a rustic feel. This quick pulsing typically yields roughly 1¼ cups (10 fluid ounces) of beautifully textured tomato base.
3. Combine and Season: Transfer your puréed tomatoes to a clean container or mixing bowl. Now, it’s time to add the flavor powerhouses! Pour in the extra virgin olive oil, finely grated fresh garlic (using a microplane is ideal for maximum garlic flavor distribution without chunky bits), a generous pinch of kosher salt, and freshly ground black pepper. For those who enjoy a little kick, a small pinch of dried red pepper flakes can be added here. Stir all the ingredients together until they are thoroughly combined, creating a harmonious blend of flavors. Taste and adjust the seasoning as needed, adding more salt if necessary to bring out the tomato’s natural sweetness.
4. Ready to Use: Your homemade pizza sauce is now ready to be used immediately! It’s perfect for your favorite pizza creations, such as a classic sourdough pizza, this easier Margherita pizza recipe, or any other tomato-based, Neapolitan-style pizza you desire. This recipe is designed to yield enough delicious sauce for three standard 10-inch or 11-inch pizzas, ensuring you have enough for a family pizza night or multiple smaller gatherings.

Equipment Note: Don’t own a food processor? No problem! You can achieve a similar result using an immersion blender for a quick purée. Alternatively, a food mill will give you a wonderfully smooth consistency, or for a truly rustic approach, you can finely chop the tomatoes by hand and then crush them with a fork or potato masher. The goal is a slightly chunky, not watery, sauce.

Clever Ways to Use Leftover Canned Tomatoes and Storage Tips

One of the practical advantages of this homemade pizza sauce recipe is that it typically uses only a portion of a standard large can of whole peeled tomatoes, leaving you with delicious leftovers. Don’t let those remaining tomatoes go to waste! Here are a few of my favorite versatile ways to utilize leftover canned tomatoes and ensure nothing goes unused:

• Simple Homemade Pasta Sauces: The remaining whole tomatoes and their juices are perfect for creating a quick and flavorful pasta sauce. Simply crush them, simmer gently with a little olive oil, garlic, and basil, then toss with your favorite pasta. They also form an excellent base for more complex dishes like amatriciana or a rich, slow-cooked bolognese sauce.
• Hearty Soups and Main Courses: Incorporate the leftover tomatoes into comforting soups or other main dishes. They add depth and a lovely tang to recipes such as a warming red lentil soup, or an easy, aromatic weekday chickpea curry. They can also be added to chili, stews, or braises.
• Future Pizza Creations: Naturally, the best way to ensure you’re never without easy pizza sauce is to save the extra tomatoes for your next pizza night! Simply store them in an airtight container in the refrigerator for up to a week. For longer storage, you can easily freeze them in a freezer-safe container or bag for up to 3 months. This makes future pizza prep even faster!
• Bruschetta Topping: Roughly chop the remaining tomatoes, mix with fresh basil, garlic, and olive oil for a quick and fresh bruschetta topping.
• Shakshuka Base: Simmer the crushed tomatoes with bell peppers and spices, then crack eggs directly into the sauce for a delicious and easy breakfast or brunch.

Flavor Variation Ideas to Customize Your Pizza Sauce

While the classic uncooked pizza sauce recipe is perfect as is, it also serves as an excellent blank canvas for customization. Don’t hesitate to experiment and tailor it to your personal preferences. Here are some delightful flavor variations to inspire your culinary creativity:

• Make It Spicy: If you love a little heat, add generous pinches of dried red pepper flakes directly into the sauce. For an even more authentic and intense kick, my personal favorite is to finely chop some Calabrian peppers and mix them in. These Italian chilies offer a fruity, complex heat that elevates the sauce beautifully.
• New York Style: To achieve that distinctive New York-style pizza flavor, incorporate about ½ teaspoon (or more, to taste) of dried oregano into your sauce. The robust, earthy notes of oregano are a hallmark of this beloved pizza style.
• Herbaceous Twist: Introduce fresh herbs for an aromatic boost. Finely chopped fresh basil leaves, added at the end, are always a winner. You could also try a touch of fresh thyme or marjoram for a different herbal profile. Remember, fresh herbs are best added right before using the sauce or just before baking.
• Sweetness Balance: If your tomatoes are particularly acidic, or you simply prefer a slightly sweeter sauce, a tiny pinch of sugar (about ¼ teaspoon) can work wonders to balance the flavors without making it overly sweet. Add it sparingly and taste as you go.
• Umami Boost: For an extra layer of savory depth, consider adding a very small amount of onion powder or a tiny dash of balsamic glaze. These ingredients can enhance the overall umami without overpowering the fresh tomato flavor.
• Garlic Infusion: For a deeper garlic flavor, you can gently sauté the finely grated garlic in a teaspoon of olive oil for about 30 seconds before adding it to the tomatoes. Be careful not to brown it, as burnt garlic can taste bitter.

These variations demonstrate the versatility of this homemade pizza sauce. Feel free to mix and match or come up with your own unique combinations to create a sauce that perfectly complements your pizza!