The One Can of Tomatoes You Need for Pizza, Pasta & More

The secret to restaurant-quality sauce at home isn’t a complicated recipe—it’s starting with the right tomatoes. And when a James Beard Award-winning pizza chef is behind the can, you know they’re going to be good.

Most grocery store canned tomatoes are picked too early, processed with calcium chloride to hold their shape, and sometimes treated with citric acid. The result? A flat, overly acidic flavour that needs sugar and long cooking times to taste right.

That’s why Chris Bianco, the chef behind Pizzeria Bianco—one of the most famous pizzerias in the world—partnered with farmers to create a better option. Bianco DiNapoli tomatoes are organic, vine-ripened, hand-selected at peak flavour, and canned within hours—without unnecessary additives. The result? A rich, balanced, velvety tomato that shines in everything from pizza sauce to pasta, soups, and slow-simmered braises.

Easy No-Cook Pizza Sauce (That’s Also Great for Pasta!)

With high-quality tomatoes, a great sauce is almost effortless. Here’s how to make a perfectly balanced, pizzeria-style pizza sauce in just a few minutes.

Ingredients
1 can Bianco DiNapoli tomatoes
3 Tbsp olive oil
2 garlic cloves
Handful of basil leaves (about ¼ cup)
1 tsp Diamond Crystal Kosher salt

1. Instructions
   In a tall measuring cup or container, combine the tomatoes, olive oil, garlic, basil, and salt. Using an immersion blender, pulse until the garlic and basil are incorporated but the sauce still has some texture. Use immediately or store in the refrigerator for up to five days. This sauce freezes beautifully, so if you have extra, pour it into a zip-top bag, lay it flat, and freeze for up to three months. When you're ready to use it, simply thaw in the fridge overnight or place the sealed bag in a bowl of warm water for a quick defrost.