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Homemade Pizza Sauce Recipe

Homemade Pizza Sauce

Wholesome Cove
This homemade pizza sauce delivers rich, authentic flavor in just 30 minutes with simple pantry ingredients. The result is a sauce that's thick, perfectly seasoned, and freezes beautifully for future pizza nights—no need to simmer for hours like traditional pasta sauces.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce
Cuisine Italian
Servings 12 servings
Calories 85 kcal

Equipment

  • Medium saucepan - 2-3 quart capacity, heavy-bottomed
  • Wooden spoon
  • Garlic press or sharp knife
  • Measuring spoons and cups
  • Immersion blender - Optional, for smooth sauce
  • Airtight containers or freezer bags - For storage

Ingredients
  

  • 28 oz crushed tomatoes - 794g, San Marzano preferred
  • 2 tablespoons extra virgin olive oil - 30ml
  • 4 cloves garlic - minced finely
  • 2 teaspoons dried oregano - 4g, Italian oregano preferred
  • 1 teaspoon dried basil - 2g, or 2 tablespoons fresh added at end
  • 1/2 teaspoon salt - 1g, adjust to taste
  • 1/4 teaspoon black pepper - 0.5g, freshly ground
  • 1/4 teaspoon red pepper flakes - 0.5g, optional
  • 1 tablespoon tomato paste - 15ml

Instructions
 

  • Open crushed tomatoes, mince garlic finely, and measure all dried herbs and spices into a small bowl.
  • Heat olive oil in medium saucepan over medium heat for 30 seconds. Add minced garlic and cook for 30-45 seconds, stirring constantly, until fragrant and just barely golden.
  • Pour crushed tomatoes into pan with garlic, stir well to combine and scrape up any garlic from bottom. Reduce heat to medium-low for gentle simmer.
  • Stir in tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Mix thoroughly until tomato paste is fully incorporated and seasonings are evenly distributed.
  • Let sauce simmer uncovered for 15-20 minutes, stirring every 3-4 minutes to prevent sticking. Sauce will thicken and flavors will meld together.
  • Taste sauce carefully and add more salt if needed. For smooth sauce, use immersion blender for 10-15 seconds. If using fresh basil, stir in now and remove from heat.
  • Remove from heat and let cool to room temperature. Transfer to airtight container or freezer bag, label with date.

Notes

  • Use 1/2 to 3/4 cup sauce per 12-inch pizza
  • San Marzano tomatoes provide the best flavor but any quality crushed tomatoes work well
  • Refrigerate up to 7 days or freeze up to 3 months
  • Freeze sauce flat in freezer bags for easy storage and quick thawing
  • Don't add sugar unless your tomatoes taste particularly acidic
  • Fresh basil should be added at the end of cooking to preserve bright flavor
  • Let sauce come to room temperature before spreading on pizza dough to prevent sogginess
  • Watch garlic carefully to prevent burning which creates bitter undertone
  • Flavors improve after a day in fridge as herbs infuse into sauce
  • Pour thin layer of olive oil on top when storing to prevent oxidation

Nutrition

Serving: 1ServingCalories: 85kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 380mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 8mg
Keyword freezer friendly, homemade sauce, pizza sauce, quick sauce, san marzano tomatoes
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