Homemade Pizza Sauce Recipe
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This is my favorite quick and easy homemade pizza sauce recipe. It takes less than five minutes to make with no cooking or chopping necessary! Recipe includes a how-to video!
5-Minute Pizza Sauce
The perfect pairing for my homemade pizza dough (possibly my most loved recipe on the whole website), today’s 100% homemade pizza sauce recipe is a weekly staple in my kitchen. I developed this recipe years ago after many reader requests, and since I’ve been sharing so many new pizza recipes lately (like this buffalo chicken pizza and BBQ pizza version), it just made sense to share it again.
My recipe is incredibly easy and fast–it’s almost as simple as opening a jar of store-bought sauce. Flavor-wise, it knocks the store-bought stuff out of the park, and it pairs so well with any pizza (including my sourdough pizza crust!). I can’t wait to hear what you think about it!
Why You’ll Love This Recipe
- Takes literally 5 minutes to make! When I said this recipe was fast, I meant it!
- Robustly flavored thanks to plenty of Italian spices, tomato paste, and a pinch of sugar.
- Bare minimum prep-work: no chopping or cooking required. Literally all you need to do is toss some ingredients together and hit a button!
- Uses simple ingredients, most of which are pantry staples.
And don’t forget, this sauce isn’t just for pizza! It tastes great with calzones, breadsticks, stromboli, pizza bagels, arancini, and even mozzarella sticks!
Ingredients
I wanted to share a recipe that was as simple as possible (while still being robustly flavorful) so we’ll use just 10 ingredients. Most of them are spices/seasonings!
- Canned diced tomatoes. Yes, canned! And yes, I’m a bit defensive about this. I talk more on this below. You can substitute whole canned tomatoes for diced, or you can switch things up and use fire roasted tomatoes for even more flavor (like I do in my award-winning chili recipe!).
- Olive oil. This gives the sauce the proper mellow mouthfeel and adds flavor. Use a good quality extra virgin olive oil.
- Spices. I use dried basil, oregano, black pepper, and crushed red pepper. While fresh herbs could be use instead (and would need to be substituted properly), remember, this is meant to be a quick and easy pizza sauce!
- Garlic. We’ll use fresh garlic here since it’s easy to just toss a whole clove into the food processor. If you’re using pre-minced garlic, I recommend a heaping teaspoon.
- Sugar. A pinch deepens the flavor of the sauce and cuts the acidity from the tomatoes without making the sauce sweet. I use sugar in many of my tomato recipes for this reason, like my cherry tomato sauce.
You’ll also need a food processor or a blender to combine everything. I’ve linked to the one that I own and love in the recipe below. I got it as a wedding gift and use it for everything from pie crust to scones!
SAM’S TIP: Pizza sauce is meant to be a bit thick (more-so than marinara), but if the sauce is too thick for your liking, just add a drizzle more olive oil.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
A Note on Using Canned Tomatoes
Now, about those tomatoes…If I seem a little salty or defensive about the fact that I’m using canned tomatoes in the video below, I am 😂
I use canned tomatoes here for the same reasons that I use them in my marinara sauce (and prefer to use them in my homemade salsa and tomato soup). Not only is it easier, but the taste of canned tomatoes is actually typically better, more consistent, and less watery than fresh tomatoes.
Look, if there’s anyone who’s going to tell you to go the extra mile or put in the extra effort when making something at home, it’s going to be me. You’re going to have to just trust me when I say that canned tomatoes are best here. And let me remind you, this is specifically meant to be a fast, easy, no-cook pizza sauce recipe! Canned tomatoes provide the most consistent flavor and texture, and they save time.
How to Make Pizza Sauce
- Add all ingredients to a food processor or blender. There is no need to chop any ingredients before adding them, just toss them in!
- Pulse until smooth. Or if you like your sauce to have some texture, stop pulsing whenever you like.
- Use as desired. It’s that easy! If you don’t plan to use your sauce right away, store it in your fridge until ready to use.
SAM’S TIP: Always do a quick taste test before using your sauce. Different brands of tomatoes may contain different ingredients, you may find you need to add a pinch more salt, or a bit more sugar if the acidic taste is particularly strong.
Frequently Asked Questions
Do not try substituting the canned tomatoes for fresh. You’ll lose a lot of flavor, and the sauce will be quite watery. I talk about this in detail above.
Personally, I like to use mine for dipping my garlic knots or over my popular pizza dough. To use this sauce for pizza, simply spread it evenly over the rolled dough, cover with cheese (and whatever other toppings you like) and then bake until the cheese is melty.
I find that I typically use about ½ cup of sauce for a 10-12″ pizza. This recipe makes about two cups, and you can save any extra in the fridge or freezer.
Store leftover sauce in an airtight container in the refrigerator for up to a week.
Homemade pizza sauce may also be frozen (in an airtight container, of course), for up to three months. To thaw, I recommend just moving the container to the refrigerator the day before you intend to use it and allowing it to thaw overnight. Stir before using.
I imagine it could also be canned, but I don’t have experience with canning to advise on how to do so.
If you are interested in a “white” version of this recipe, my Alfredo sauce recipe is perfect for that!
Enjoy!
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Homemade Pizza Sauce Recipe (Easy, No-Cook!)
Equipment
Ingredients
- 14.5 oz (411 g) canned diced tomatoes or fire roasted tomatoes, undrained
- 6 oz (170 g) canned tomato paste
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons granulated sugar
- 2 teaspoons dried basil
- 1 clove garlic
- 1 teaspoon finely ground sea salt
- ¾ teaspoon dried oregano
- ¼ teaspoon ground black pepper, freshly ground
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
- Combine all ingredients in food processor or blender.14.5 oz (411 g) canned diced tomatoes or fire roasted tomatoes, 6 oz (170 g) canned tomato paste, 1 Tablespoon extra virgin olive oil, 2 teaspoons granulated sugar, 2 teaspoons dried basil, 1 clove garlic, 1 teaspoon finely ground sea salt, ¾ teaspoon dried oregano, ¼ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes
- Pulse 15 times or until mixture is smooth.
- Use immediately or store in an airtight container to use later.
Notes
Storing
Store leftover sauce in an airtight container. Will keep in the refrigerator for up to a week or the freezer for up to 3 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The best pizza sauce i have ever tried to make, i love that it stores well in the fridge too
Hello! I realized I don’t ha e tomato paste, only tomato sauce….will that still work or will it end up too watery? Thank you!
Hi Ashley! You could get away with leaving it out, but the sauce will definitely be thinner and the flavor won’t be quite as robust.
Simple and delicious! We’ll definitely be making again!
I’m so glad you enjoyed it so much, Abagail! 🙂
For any Canadians wanting to make this recipe, I used 1 can 28oz Unico diced tomatoes with herb and spices, plus 2 – 5.5 oz Unico tomato paste. I doubled all the other ingredients Sam has suggested. After my taste test… I must say… It turned out perfect …. it’s so delicious. I am never looking back. This will definitely be my staple pizza sauce. Thank you Sam. I am about to try and make your pizza dough now😁.
I don’t know why anyone would criticize the use of canned tomatoes. Tomato season is short. Outof season tomatoes, about ¾ of the year, have almost no taste. Canned tomatoes are harvested and processed at the peak of the tomatoes season and are delicious. I would recommend tasting several brands to pick one you like the most. I prefer certified San Marzano tomatoes imported from a Italy.
Yes! Thank you! 🙂
This is SO EASY to make and all the ingredients are standard pantry things! I put it in my Vitamix for an ultra-smooth sauce and it was a huge hit! The flavor is awesome with the fire-roasted tomatoes. There was enough to even freeze some so I’m ready to go next time I have a hankering for homemade pizza…with Sam’s dough OBVIOUSLY.
I’m so glad you enjoyed it, Jen! 🙂
I usually hate pizza sauce and prefer it very light on my pizzas but from now on I will be SMOTHERING my pizzas in this sauce! It is better than any sauce I’ve had at a restaurant. Thank you so much 😄
I am so glad you enjoyed it so much! 🙂
First time making pizza sauce and this is so fresh tasting and delicious! This is the only sauce I will ever use, it’s a keeper for sure! This is the 4th recipe I’ve tried of yours and they are all fantastic!
I’m so glad you enjoyed the sauce, Chelsie! I hope you love everything you try. 🙂
I have made my own crust for years, but for some reason have used bought sauce. This is such an easy and good recipe for sauce that I will only do homemade from now own. (This is also good because we have an onion and garlic sensitivity in our household, so I can choose to leave those ingredients out, which I can’t do with a bought sauce) Thanks!
I’m so glad you enjoyed it so much! Homemade is always better if you ask me. 🙂
I am making your pizza crust for dinner tonight. I would like to make your sauce but don’t have diced tomatoes can I use whole canned tomatoes instead of diced?
Hi Mary! That should work fine. 🙂
If you drain the tomatoes and then blenderize them with the other ingredients the sauce will be thicker and you don’t need tomato paste.
Hi Emme! Just reducing the liquid by draining the tomatoes wouldn’t give the sauce quite the same consistency and the paste isn’t solely a thickener, it also adds a more robust flavor that wouldn’t be the same if you were to just drain the tomatoes. I talk about this a bit in the post 🙂
I am excited about this recipe. I have never made pizza sauce before. This is easy enough to do and feel it will turn out well. I am caring for two teenagers who wanted home-made pizza. Their mother has made pizza before this is my first time. I appreciate the tips and hints. I like your spunk too regarding using canned tomatoes.
I am so glad everyone enjoyed it so much, Ginnie! Sounds like you have your hands full at home. 🙂
I didn’t try it yet but I bet chopped onoin would be good in the pizza sauce!!
Sounds delicious! 🙂
I like fresh herbs to be used
Hello Sam, this is a great and simple recipe! I did make one alteration that you might like to try…
I used Perfect Pinch Italian Seasoning (McCormick) instead of the basil and oregano.
Thanks!!
Gabriel
I am so glad you enjoyed it so much, Gabriel! I will have to check that seasoning out. Thanks for the tip. 🙂
I look forward to trying this recipe, but am very surprised you did not include fennel seeds. Why were fennel seeds not included? If finely ground/chopped they need not be pre-cooked.
Hi Randy! I’m not particularly fond of fennel seeds and didn’t prefer the pizza sauce to use them. If you like them you can certainly add them, though! 🙂
I use Italian sausage that has fennel so the composition includes fennel but it is compartmentalized rather than throughout.