Italian Neapolitan Pizza Sauce
A recipe that only requires one real ingredient? You read that right! This raw (no cook) Italian tomato sauce is perfect on top of Neapolitan-style pizza.
Servings: 3 cups (710 ml)
Calories: 136kcal
Equipment
- blender, food processor, or immersion blender
Ingredients
- 28 ounces whole canned peeled tomatoes
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
Instructions
- Add tomatoes along with the juice, salt, and pepper to the container of an electric blender. Pulse 4–5 times, just until the large chunks of tomato have broken down. Alternatively, use a food processor or immersion blender.
- Use immediately, or store in an airtight container in the refrigerator for up to 7 days.
Notes
Storage: Store leftover pizza sauce in an airtight container in the refrigerator for up to 7 days.
If the pizza sauce has too much liquid for your liking, you can strain some of the excess juice with a fine mesh strainer.
Need a pizza crust recipe? Try my classic Italian Neapolitan pizza dough.
Nutrition
Calories: 136kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 3461mg | Potassium: 1496mg | Fiber: 8g | Sugar: 19g | Vitamin A: 930IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 8mg
