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

FAQs

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

Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well. Let sauce stand for several hours to let flavors blend. No cooking is necessary; just spread on dough.

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.

Don't Cook the Sauce!

This isn't just for convenience — a no-cook sauce will actually taste better on your pizza, giving you that fresh, zippy tomato flavor, even after it has been baked in a hot oven.

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.

So it makes sense that raw tomato sauces are highly appealing. Tomato season is fleeting, but pasta is forever. The best way to marry the two is with a sauce so simple, you don't even have to cook it.

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.

Balsamic vinegar: Vinegar is a “secret” ingredient in pizza sauce. A little sweet balsamic vinegar actually helps balance the acidity and sweetness of canned tomatoes, which can vary from can to can. That means you don't need to add any extra sugar to the sauce. Red wine vinegar can also be used.

Pizza sauce is generally made with fewer ingredients than pasta sauce; the fresher, the better. It uses uncooked crushed or pureed tomatoes, seasonings, and possibly some tomato paste for thickening. It is necessary to use raw tomatoes as the sauce will cook while in the oven's intense heat.

Fresh ripe tomatoes, herbs, garlic, and extra virgin olive oil come together to create a bright and flavorful no-cook tomato sauce with little effort. Serve this 5-ingredient fresh tomato sauce (or sugo di pomodoro crudo) with pasta, or use it as a fresh pizza sauce or as a simple topping for bread!

For the purest, tastiest tomato sauce, it's a good idea to remove the skin and seeds first from the tomatoes. To remove the skins, score both ends of the tomatoes with a sharp knife by making a small "X."

What's the difference between tomato pasta sauce and pizza sauce? ›

Difference between Pizza Sauce and Pasta Sauce

Tomato sauce is similar to pizza sauce, but they are not the same. The main difference between tomato sauce for pasta and pizza sauce is that pasta sauce is cooked in the preparation of the sauce and pizza sauce is an uncooked tomato sauce that cooks along with the pizza.

Yes, it is very possible. It's possible to burn it quickly too. Cooking should only be done up to a certain point of acceptable tenderness of meat or vegetables simmering in the sauce; or else one would run the risk of: reduction/thickening/darkening/oxidation of the sauce and its components.

Because this pizza sauce isn't cooked, it has that nice bright, fresh, and acidic tomato flavor with just the right amount of bite from the garlic. "Cooking your sauce will make your pizza taste like it was topped with pasta sauce rather pizza sauce.

In general, Italians do not favor putting ketchup on pizza. The reason is that pizza is a savoury snack, not a sweet-sour one, therefore ketchup does not fit, and would ruin pizza's flavor profile. For the same reason, sweet toppings on pizza, including fruity ones (e.g. pineapple), are generally rejected.

By cooking the sauce prior to baking the pizza, you are exposing that sauce to increased heating time, which will give the sauce even more of a “cooked flavor.” Depending on the type and amount of toppings used in conjunction with the cooked sauce, one may experience a scorched or burnt flavor in the resulting pizza, ...

Before I add the onions and tomatoes to the pizza dough, I like to caramelize them in the oven. This really intensifies their flavor and makes them even more delicious.

Cheese always goes belowthe toppings

You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.