Spicy Italian Pizza Sauce
You only need one main ingredient and a few spices to make the best spicy pizza sauce. This raw (no cook) Italian spicy tomato sauce is perfect for Neapolitan-style pizza.
Servings: 3 cups (710 ml)
Calories: 147kcal
Equipment
- blender, food processor, or immersion blender
Ingredients
- 28 ounces whole canned peeled tomatoes
- 2 teaspoons crushed red pepper
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
Instructions
- Add tomatoes along with the juice, crushed red pepper, 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.
Want a spicier pizza sauce? Add in additional crushed red pepper.
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: 147kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 3526mg | Potassium: 1574mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2116IU | Vitamin C: 74mg | Calcium: 262mg | Iron: 8mg
