Homemade pizza sauce is a simple, fresh, and flavorful way to take your pizza to the next level. It’s made with ripe tomatoes, a hint of garlic, a splash of olive oil, and just the right amount of herbs like basil and oregano. The best part is it’s smooth and rich, so it spreads easily on the dough and creates the perfect base for all your favorite toppings.
I love making this sauce from scratch because it tastes so much better than store-bought ones. Plus, it’s super easy to tweak—if I want it a little sweeter, I add a pinch of sugar; if I want more zing, I throw in some red pepper flakes. It’s a kitchen favorite whenever I’m in the mood for a cozy night with pizza, no matter the toppings.
My go-to way to use this sauce is to spread it generously on homemade or store-bought dough, sprinkle on mozzarella, and bake until bubbly and golden. It also works great as a dip for breadsticks or as a base for a quick pasta. Making your own pizza sauce adds a warm, homemade touch that brings everyone around the table for a shared, tasty meal.
Key Ingredients & Substitutions
Tomatoes: Canned whole peeled tomatoes are great as they are fresh and flavorful. If you don’t have them, crushed tomatoes work fine too. For a fresher taste, use fresh tomatoes, peeled and chopped.
Garlic: Fresh garlic adds a nice punch, but garlic powder can be used in a pinch. Just reduce the amount since it’s more concentrated.
Olive Oil: This adds richness and helps carry the flavors. If you don’t have olive oil, vegetable or canola oil works, but olive oil is best for flavor.
Herbs: Oregano and basil are classic pizza toppings. If dried herbs aren’t available, fresh herbs can be used—add these towards the end to keep their flavor bright.
Sugar: Not always necessary but can help balance acidity from the tomatoes. You can also use honey or skip it if you prefer a tangier sauce.
How Do You Make the Sauce Thick and Flavorful Without Overcooking?
The key is gentle simmering and patience:
- Start by sautéing garlic in olive oil to build the sauce’s base aroma.
- Add crushed tomatoes and spices, stirring well.
- Simmer the sauce uncovered on low heat. This lets excess water evaporate and thickens the sauce without burning it.
- Stir occasionally to prevent sticking or burning.
- Don’t rush this step. Around 20-30 minutes usually gives a nice texture and deep flavor.
- If you want a smooth sauce, use a blender or immersion blender afterwards, but some texture adds character.
By controlling the heat and time, your sauce will have a rich taste and perfect spreadability on your pizza dough!
Equipment You’ll Need
- Medium saucepan – ideal for simmering the sauce gently without burning.
- Wooden spoon – perfect for stirring and scraping the bottom without scratching your pan.
- Can opener – handy for opening canned tomatoes easily.
- Immersion blender or regular blender (optional) – use this if you prefer a smooth sauce texture.
- Measuring spoons – help you add precise amounts of herbs and spices.
Flavor Variations & Add-Ins
- Add a pinch of red pepper flakes for a spicy kick when you want more heat.
- Mix in fresh chopped basil or oregano at the end for a brighter, herbal flavor.
- Stir in a teaspoon of balsamic vinegar to add depth and a touch of sweetness.
- Try blending in roasted red peppers or sun-dried tomatoes for a smoky twist.
How to Make Homemade Pizza Sauce?
Ingredients You’ll Need:
- 1 (28-ounce) can whole peeled tomatoes (or crushed tomatoes)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar (optional, to balance acidity)
- ¼ teaspoon crushed red pepper flakes (optional for a bit of heat)
- Fresh basil leaves or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 20-30 minutes to cook. The simmering lets the flavors blend and the sauce thicken nicely. Cool time is just a few minutes before spreading on your pizza dough.
Step-by-Step Instructions:
1. Crush the Tomatoes:
If you’re using whole peeled tomatoes, put them in a bowl and break them up with your hands or a fork until roughly crushed. If you have crushed tomatoes, you can use them right away.
2. Sauté the Garlic:
Warm the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but don’t let it brown or burn.
3. Combine Ingredients and Simmer:
Add the crushed tomatoes to the pan along with oregano, basil, salt, pepper, sugar (if you like), and red pepper flakes if you want a little heat. Stir everything well and bring the sauce to a gentle simmer.
4. Let it Thicken:
Turn the heat down to low and simmer uncovered for 20 to 30 minutes. Stir occasionally to keep it from sticking, letting the sauce thicken to a spreadable consistency.
5. Blend and Taste:
If you prefer a smooth sauce, you can use an immersion blender to puree it to your liking. Taste the sauce and adjust seasoning if needed.
6. Cool and Use:
Let the sauce cool a little before spreading it on your pizza dough. You can garnish with fresh basil or parsley for extra color and flavor. Use immediately, or store in the fridge in an airtight container for up to 5 days.
Can I Use Fresh Tomatoes Instead of Canned?
Yes! If you have ripe fresh tomatoes, peel and chop them before using. You might need to cook the sauce a bit longer to achieve the right thickness.
How Do I Store Leftover Pizza Sauce?
Store leftover sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in portions for up to 3 months.
Can I Skip the Sugar in the Sauce?
Absolutely! Sugar is optional and helps balance the acidity of the tomatoes. If you prefer a tangier sauce, just leave it out.
What Can I Use Instead of Dried Herbs?
Fresh herbs like basil and oregano work great too. Add them near the end of cooking or as a garnish to keep their bright flavors intact.
