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Peeled Tomato Pizza Sauce
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Bruno Barella

Bruno Barella

Peeled Tomato Pizza Sauce

5m

The classic Neapolitan tomato sauce for pizza. Simple, tasty, and with incredible acidity, it is used on pizza without cooking it beforehand, as it cooks straight in the oven.

It can also be heated in the pan and served with bread sticks, pasta, and appetizers. You can make it by quickly blending the tomatoes, just be careful not to crush too much, or the sauce will become too loose.

This is the most traditional tomato sauce base on pizza. The Napoletans historically crushed tomatoes with salt and olive oil to make their sauces. Some pizzaioli put torn basil leaves in the mix and others make the recipe even simpler, like the one I bring to you.

Particularly, I like to add a little more salt, but the historic proportion of Napoletan is 1g of salt for every 100g of tomato with sugo.

  • Add 1½ cups of canned San Marzano peeled tomatoes and 1 tsp of salt to a bowl

    Step 0
  • Add extra virgin olive oil to taste

    Step 1
  • Crush the tomatoes with your hands until you get a very chunky sauce. Remove any cores from the tomatoes. The peeled tomato pizza sauce is ready

    Step 2
  • Enjoy it on your pizza or heat it to use as an appetizer sauce!

    Step 3

Yield 1½ cups

  • Peeled Tomatoes

    Canned San Marzano Peeled Tomatoes

    1½ cups
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Salt

    Salt

    1 tsp

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