Neapolitan San Marzano Pizza Sauce Recipe (no-cook) (2024)

FAQs

Do you need to cook tomato sauce before putting it on pizza? ›

Don't Cook the Sauce!

Spoon it right onto the pizza, cover with additional toppings, and bake. If you'd like a thicker sauce, strain the tomatoes from their juices before blending.

The reason pizza sauce is uncooked is because it will actually result in a better-tasting pizza — it will give you fresh, zippy tomato flavor, even after it has been baked in a hot oven. Pasta sauce, on the other hand, is slow-simmered. It usually has a few more herbs involved, like basil or even a bay leaf.

Yes, you can eat pizza sauce raw. Most pizza sauces are made from simple ingredients like tomatoes, garlic, and fresh herbs, which are all safe to eat raw. The cooking process deepens the flavors and melds them together, but it's unnecessary for safety reasons.

TIP: For a thicker sauce, strain the tomato puree over a fine-mesh sieve until it reaches your desired consistency. Step 3 - Add optional toppings: Stir in any desired toppings, such as chopped herbs or garlic powder.

Whether it's a labor-intensive Sunday sugo or a jar of ready-made sauce, simmering is fundamental. Rather than rush through the pasta process, slowing things down and giving your sauce some time to rest can make a world of difference for one key reason.

Yes you can…even as it is, straight out of the can, although it might lack a bit of flavor for just a tomato sauce pizza. You can use it cold or cook it down a bit to make it thicker. Of course you can add some condiments (onion, garlic), salt and pepper and hebs and spices.

You don't actually need to cook the sauce because it will eventually be cooked with the entire pizza, and pre-cooking it can take away from the tomatoes' vibrant flavor. Using raw ingredients allows every element of the sauce to be at its most flavorful.

Spices: Basil, oregano, onion powder, salt & pepper. Taste and adjust these spices to your liking. Sugar: I know it sounds like a weird addition but granulated sugar is an essential ingredient as it mellows out the acidity of the tomatoes.

Pizza sauce is prepared with uncooked pureed tomatoes while pasta sauce is made with cooked blended tomatoes and flavorful garlic, herbs, and spices.

SUMMARY – San Marzano are the tomatoes by excellence for classic red sauce pizza. Some other varieties include the Pomodorino del Piennolo- yellow or red. If San Marzano is impossible to find where you live, oblong peeled tomatoes are the best next choice.

Why does pizza sauce taste different than spaghetti sauce? ›

The difference between pasta sauce and pizza sauce

Quite simply, pizza sauce has a lot fresher, more raw taste than pasta sauce. This is because pizza sauce is barely cooked (sometimes not cooked at all), whereas pasta sauce is slow-simmered for hours to develop richness.

If you've cooked your sauce, allow it to cool down before you add it to the pizza to avoid a sticky dough. Hot sauce can cause the dough to become soggy and difficult to work with, so let the sauce cool down to room temperature before spreading it on your pizza.

To peel tomatoes, drop them for a short time in boiling water, and then cool them quickly in ice water. That loosens the skins. To get the seeds out, you can then squeeze them. You lose fiber when you peel the tomatoes, so alternatively you could try putting them in the blender before cooking.

Be careful not to over blend. Over blending may cause too much water to seep out of your tomatoes resulting in a watery pizza sauce. If you are using crushed tomatoes, simply dump into a container/bowl, add salt to taste and mix to combine. Easy, right?!

At its most basic, it is a sauce based on fresh or canned tomatoes (usually plum tomatoes) cooked with olive oil, chopped onions, and basil. It may include other vegetables and aromatics; it may be cooked briefly to preserve the tomato flavor or long and slow with other ingredients.

Cook sauce first.

Keep the sauce on a low simmer until pasta is ready. Your pasta shouldn't wait for your sauce to cook. Waiting will lead to overcooked, overly starchy pasta.

New York Style (Slow-Simmered) Pizza Sauce FAQs

The flavor gets richer the longer you let the sauce simmer. However, if you don't have the time to let it cook down for an hour, just let the sauce cook for as long as possible. The flavor won't be as robust and the texture will be thinner, but no one will complain.