Pizza Sauce

No-Cook Method (5 Minutes) — Drain the San Marzano tomatoes (reserve juice). Add tomatoes, olive oil, garlic, oregano, basil, salt, and pepper to a food processor or blender. Pulse 8–10 times for a chunky sauce, or blend smooth for 15 seconds for a silkier texture. That’s it — taste and adjust salt. Let it rest 15 minutes for flavors to meld before using. The no-cook method preserves the bright, fresh tomato flavor and is the preferred method at many New York-style pizzerias.

Cooked Method (15 Minutes) — Heat olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant — do not brown (burnt garlic turns bitter and ruins the sauce). Add hand-crushed San Marzano tomatoes, oregano, basil, salt, pepper, and red pepper flakes. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened. The cooked method produces a deeper, more concentrated flavor where the garlic mellows and the herbs bloom.

Which Method Is Better? — Neither is objectively better — it depends on your preference. The no-cook method is brighter, fresher, and more tomato-forward (classic Neapolitan style). The cooked method is deeper, richer, and more complex (classic New York style). Try both and let your taste buds decide. Whichever you choose, this sauce pairs perfectly with homemade dough and is the ideal complement to hearty dinners like our crock pot pot roast nights where everyone wants different comfort food.