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homemade san marzano pizza sauce in a small pot/
5 from 5 votes
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San Marzano Pizza Sauce

This homemade pizza sauce will make any pizza restaurant-quality! The sauce is so easy and quick to make, freezes well, and only requires 5 ingredients.
Servings 3 cups
Prep 5 mins
Cook 30 mins
Total 35 mins
Course : Side Dish
Cuisine : Italian
Author : Cambrea Gordon

Equipment

  • blender

Ingredients  

  • 5 garlic cloves, smashed
  • 1 shallot, chopped
  • 28 ounce can San Marzano whole tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon sugar
  • 1 ½ tablespoon Italian seasoning

Instructions

  • Preheat the oven to 400 F/205 C.
  • Smash the garlic and roughly chop the shallot.
    5 garlic cloves, smashed, 1 shallot, chopped
  • Combine the tomatoes, smashed garlic, shallot, salt, pepper, sugar, and Italian seasoning in a 9 inch cast iron skillet, dutch oven, or oven-proof baking pan.
    28 ounce can San Marzano whole tomatoes, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon sugar, 1 ½ tablespoon Italian seasoning
  • Bake the sauce for 30 minutes, or until the sauce is thick and has reduced.
  • Transfer the sauce to a blender and blend until smooth, about 30 seconds.
  • Makes 3 cups of sauce. Store the sauce in a sealed container or jar in the fridge for 5 days or in the freezer for up to 3 months!

Notes

Step by step process photos are provided above, in the body of this post.
 
storage
  • Fridge: Store the sauce in the fridge for 5 days in a sealed container.
  • Freezer: This recipe freezers very well! You can store it in a sealed container in the freezer for up to 3 months. You can defrost the sauce in the fridge overnight before using it!

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 575mg | Potassium: 579mg | Fiber: 4g | Sugar: 8g | Vitamin A: 354IU | Vitamin C: 27mg | Calcium: 135mg | Iron: 4mg