Neapolitan Pizza Sauce
Learn how to make the traditional Neapolitan pizza sauce recipe, ready in 5 minutes with just 3 ingredients!
Serving: 5 pizzas
Calories: 28kcal
Ingredients
- 500 g whole canned plum tomatoes (San Marzano if possible), about 2 cans
- a pinch of baking soda
- fine sea salt, to taste
Instructions
- Slice in half your canned tomatoes lengthwise. Discard their inner juices and seeds by using a teaspoon.
- Transfer the tomatoes into a blender, and add in any pulp left in the can, removing any seeds. Blend for a few seconds, until you have a smooth tomato pulp.
- Add a pinch of baking soda and mix. If the sauce is still too acidic, just add another pinch of baking soda. Then season with a generous pinch of fine sea salt and your sauce is ready.
Notes
Marinara Sauce:
For the marinara sauce, add a swirl of extra-virgin olive oil, a generous pinch of oregano, a garlic clove, and a pinch of freshly-cracked black pepper. Let the ingredients marinate for about 30 minutes and, just before use, remove the garlic.Storage Tips:
Once ready, use it up straight away, and store the leftover sauce in an airtight jar, in the fridge for up to 2 days. Or freeze in freezer-friendly containers for up to 6 weeks. Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 313mg | Fiber: 2g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.