Pizza Sauce from Scratch Recipe

Why You’ll Love This Recipe

I love making pizza sauce from scratch because I get complete control over the flavor and consistency. I can make it garlicky, herby, spicy, or slightly sweet depending on the pizza I’m preparing.

I also like that this recipe uses simple pantry ingredients. I don’t need complicated seasonings or a long cooking process to create a delicious homemade sauce.

Another reason I keep this recipe handy is its versatility. I can prepare it ahead of time, refrigerate it for pizza night, or freeze extra portions for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned crushed tomatoes or tomato puree
• Tomato paste
• Extra-virgin olive oil
• Fresh garlic cloves, minced
• Dried oregano
• Dried basil
• Italian seasoning, optional
• Salt
• Freshly ground black pepper
• Granulated sugar, optional
• Crushed red pepper flakes, optional

Directions

I start by heating the olive oil in a medium saucepan over medium-low heat.

I add the minced garlic and cook it briefly, usually for about 30 seconds, until it becomes fragrant. I make sure the garlic doesn’t brown because browned garlic can give my sauce a bitter flavor.

Next, I add the crushed tomatoes or tomato puree along with the tomato paste. I stir until the tomato paste is fully incorporated.

I add the oregano, basil, salt, black pepper, and Italian seasoning if I’m using it. When I want a spicy pizza sauce, I also add a pinch of crushed red pepper flakes.

I bring the sauce to a gentle simmer and reduce the heat to low. I let it cook uncovered for about 15 to 20 minutes, stirring occasionally.

As the sauce simmers, it thickens slightly and the flavors come together. If my tomatoes taste particularly acidic, I add a small pinch of sugar and taste again before adding any more.

Once the sauce reaches the consistency I want, I remove it from the heat and let it cool slightly.

For a completely smooth pizza sauce, I blend it carefully with an immersion blender. If I prefer a more rustic texture, I leave it as it is.

I let the sauce cool before spreading it over pizza dough, especially when I’m working with a delicate or thin crust.

Servings and Timing

I usually get about 2 cups of pizza sauce from one batch, which is enough for approximately 3 to 4 medium pizzas depending on how much sauce I use.

• Prep time: 5 minutes
• Cook time: 15–20 minutes
• Total time: about 20–25 minutes
• Yield: approximately 2 cups
• Servings: about 8

Variations

For a spicy pizza sauce, I add extra crushed red pepper flakes or a small pinch of cayenne pepper. I start with a little because I can always increase the heat after tasting.

When I want extra garlic flavor, I add another fresh garlic clove. I can also add a small amount of garlic powder for an even more pronounced garlic taste.

For a sweeter pizza sauce, I add a small amount of sugar or honey. I only add it after tasting the tomatoes because some canned tomatoes are naturally sweeter than others.

When I want a stronger herb flavor, I increase the oregano and basil or add fresh basil near the end of cooking.

For a no-cook variation, I combine crushed tomatoes, tomato paste, olive oil, garlic, herbs, salt, and pepper and let the mixture rest before using it. I especially like this approach when I’m baking pizza at a very high temperature and want a fresher tomato flavor.

Storage/Reheating

I let my homemade pizza sauce cool completely before transferring it to an airtight container. I keep it in the refrigerator for about 4 to 5 days.

For longer storage, I divide the sauce into smaller freezer-safe containers so I can thaw only the amount I need. I freeze it for up to 3 months.

I usually thaw frozen pizza sauce overnight in the refrigerator. If I need it sooner, I can gently warm it in a saucepan over low heat.

I don’t need to reheat refrigerated pizza sauce before using it on pizza. I can spread the cold or room-temperature sauce directly over my prepared pizza dough before adding cheese and toppings.

FAQs

What tomatoes are best for homemade pizza sauce?

I like using good-quality canned crushed tomatoes or tomato puree because they give me consistent flavor and texture throughout the year. When available, I often choose canned San Marzano-style tomatoes for their rich tomato flavor, although regular canned tomatoes also work well.

Does pizza sauce need to be cooked?

Not always. I can make either cooked or uncooked pizza sauce. I like simmering this version because it concentrates the tomato flavor and gives me a thicker sauce, but a no-cook sauce works especially well for pizzas baked quickly at very high temperatures.

How do I thicken homemade pizza sauce?

I simmer the sauce uncovered so excess moisture can evaporate. Tomato paste also helps me create a thicker consistency. I avoid adding flour or cornstarch because reducing the tomatoes naturally gives me a better pizza sauce texture.

Can I freeze homemade pizza sauce?

Yes. I let the sauce cool completely, divide it into freezer-safe portions, and freeze it for up to 3 months. I like freezing smaller portions because I can easily thaw just enough for one pizza.

How much pizza sauce should I use on a pizza?

I usually start with about 1/2 cup of sauce for a medium pizza and adjust depending on the size and thickness of my crust. I spread a thin, even layer and avoid adding too much because excess sauce can make my pizza crust soggy.

Conclusion

This Pizza Sauce from Scratch is an easy recipe I love keeping in my homemade pizza rotation. With tomatoes, garlic, olive oil, and Italian herbs, I can create a rich and flavorful sauce in less than half an hour.

Pizza Sauce from Scratch Recipe

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This Pizza Sauce from Scratch combines tomatoes, garlic, olive oil, and Italian herbs for a rich, savory homemade sauce. It comes together in less than half an hour and is perfect for pizza, calzones, stromboli, and dipping.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15-20 minutes
• Total Time: 20-25 minutes
• Yield: 2 cups, about 8 servings
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 1 can (28 ounces) crushed tomatoes or tomato puree
• 2 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 3 fresh garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon Italian seasoning, optional
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar, optional
• 1/4 teaspoon crushed red pepper flakes, optional

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Instructions

1. Heat the extra-virgin olive oil in a medium saucepan over medium-low heat.
2. Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant. Do not allow the garlic to brown.
3. Add the crushed tomatoes or tomato puree and tomato paste. Stir until the tomato paste is completely incorporated.
4. Add the oregano, basil, salt, black pepper, and Italian seasoning if using. Add crushed red pepper flakes if desired.
5. Bring the sauce to a gentle simmer, then reduce the heat to low.
6. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors develop.
7. Taste the sauce. If the tomatoes are particularly acidic, stir in the optional sugar a little at a time until the flavor is balanced.
8. Remove the sauce from the heat once it reaches the desired consistency and allow it to cool slightly.
9. For a completely smooth sauce, carefully blend with an immersion blender. Leave it unblended for a more rustic texture.
10. Allow the sauce to cool before spreading it over prepared pizza dough.

Notes

• Good-quality canned crushed tomatoes or tomato puree provide consistent flavor and texture. San Marzano-style tomatoes can also be used.
• For a spicier sauce, increase the crushed red pepper flakes or add a small pinch of cayenne pepper.
• For stronger garlic flavor, add another fresh garlic clove or a small amount of garlic powder.
• Add sugar or honey only after tasting the tomatoes, as their natural sweetness and acidity can vary.
• For more herb flavor, increase the oregano and basil or stir fresh basil into the sauce near the end of cooking.
• For a no-cook variation, combine the tomatoes, tomato paste, olive oil, garlic, herbs, salt, and pepper and allow the mixture to rest before using.
• Use approximately 1/2 cup of sauce for a medium pizza, adjusting according to the size and thickness of the crust.
• Store cooled sauce in an airtight container in the refrigerator for 4 to 5 days.
• Freeze the sauce in small freezer-safe portions for up to 3 months and thaw overnight in the refrigerator before using.

Nutrition

• Serving Size: 1/4 cup
• Calories: 65 kcal
• Sugar: 4 g
• Sodium: 230 mg
• Fat: 3.5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 0 mg