You won't find an easier or more flavorful pizza sauce than this no-cook marinara sauce. Simply combine five ingredients in a bowl, then stir them all together. That's it!
Since this marinara sauce is not cooked, the flavor of the tomatoes really shines through. So do me (and yourself) a favor and use the tastiest crushed tomatoes you can find. I love the Scalfani brand* because of its fresh, ultra-tomato-y taste and thick, sauce-like texture. If you can't find that brand or one that's comparable, feel free to pulse some high-quality whole peeled tomatoes in a food processor until they are very finely chopped but not yet pureed (you'll need 3 cups).
Looking for other sauces to add to your repertoire? Try my slow-simmered pizza sauce or zucchini pizza sauce! Or, when garlic scapes are in season, try my garlic scape pesto for a change. Once you have a handful of go-to sauces under your belt, you'll be a pizza pro in no time!
*As an Amazon Associate, I earn from qualifying purchases.
Super-Easy Marinara Sauce
Equipment
- Medium bowl
- Fork or whisk
- Measuring spoons
Ingredients
- 1 (28-ounce) can crushed tomatoes preferably Jersey Fresh brand
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon fine sea salt
- 1 clove garlic minced or pressed
- Freshly ground black pepper
- ¼ teaspoon dried oregano optional
Instructions
- Dump the tomatoes into a medium bowl and add the oil, salt, garlic, black pepper to taste, and the oregano (if using). Use a fork or whisk to stir everything together until all the oil is incorporated.
- Use immediately or let marinate for 15 minutes before using.
- Store any leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Andrea says
Thank you very much for such a nice,tomphthous delicious pizza recipe..Feeling like a pro😊
Kyle T says
Yeah this is my standard way of making pizza sauce these days. Just FYI for the folks like me who buy the 28oz can of *whole* San marzano tomatoes: drain the liquid from the can first, then add the whole tomatoes and other ingredients to the food processor. If you want to reserve some liquid that’s fine, but even a little liquid goes a long way. If you don’t drain the liquid it’s wayyyyy too soupy for pizza.
Peggy Paul Casella says
Great reminder about draining the whole peeled tomatoes. Thanks for your comment!
Ole says
That's when you add a little Tomato Puree to it, to thicken it up 🙂
Frank says
Have used this sauce recipe several times for pizza night. Love how fresh it tastes! As another commenter suggested, I use a can of whole tomatoes and drain the excess liquid, only using the tomatoes.
Peggy Paul Casella says
Yes, whole tomatoes make an awesome sauce!
Linda says
SO tasty! I may never simmer my sauce again. (My Italian Nona would be appalled, but…)
Thank you for this. I always use your pizza dough recipe. Thank you for sharing your recipes.
Peggy Paul Casella says
So glad you like it! Thanks for the review!!!