Name: Homemade Pizza Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; ¼ teaspoon crushed red pepper flakes; ½ teaspoon salt; ¼ teaspoon black pepper; 1 can (28 ounces) whole peeled San Marzano tomatoes; ½ teaspoon sugar (optional, to taste)

I’ve made dozens of pizza sauces over the years, and I always come back to this one. It’s thick, rich, and loaded with flavor from simmered tomatoes, garlic, herbs, and a hint of sweetness that balances everything out. There’s something special about a sauce that feels both rustic and refined—one that brings out the best in a homemade pizza crust and melts beautifully under bubbling mozzarella. This Homemade Pizza Sauce is just that kind of sauce.

I usually make a double batch and freeze half because I know I’ll want it again by the end of the week. Whether I’m making a classic Margherita, a veggie-loaded pie, or even a pizza-inspired pasta, this sauce is my go-to. It’s ready in under 30 minutes and tastes a thousand times better than store-bought. Plus, it uses pantry staples you probably already have.

Why You’ll Love This Homemade Pizza Sauce

Unbeatable flavor: Deep, tomato-rich flavor with the perfect balance of garlic, oregano, basil, and just a touch of sugar.
Quick and easy: Done in under half an hour with no fancy steps or equipment needed.
Customizable: Spice it up, make it chunky, or smooth—it’s all up to you.
Freezer-friendly: Keeps beautifully, so it’s perfect for meal prepping.
Tastes better than store-bought: No preservatives, just pure homemade goodness.

What Type of Tomatoes Should I Use for Homemade Pizza Sauce?

I’ve tested this sauce with everything from fresh summer tomatoes to store-bought tomato paste, and the winner—hands down—is canned San Marzano tomatoes. These tomatoes are naturally sweet, low in acidity, and have a velvety texture that makes the sauce rich and smooth without needing much added sugar.

If you can’t find San Marzanos, whole peeled plum tomatoes are the next best thing. Crushed tomatoes work too, especially if you’re short on time, but whole tomatoes give you more control over the texture as you blend or crush them down during cooking.

Options for Substitutions

If you’re short on ingredients or want to tweak the flavor, this sauce is super flexible:

Tomato Paste: Add a tablespoon to intensify flavor and thicken the sauce if using a thinner tomato variety.
Fresh Tomatoes: Use them when in season—just blanch, peel, and simmer longer to reduce the moisture.
Garlic Powder: In a pinch, swap fresh garlic for ½ teaspoon of garlic powder.
Dried Herbs: If you don’t have fresh basil or oregano, dried versions work well—just reduce the quantity by half.
Sugar Substitute: You can skip the sugar or use honey or maple syrup to balance the acidity naturally.
Spicy Version: Add crushed red pepper flakes or a pinch of cayenne for heat.

Ingredients for This Homemade Pizza Sauce

Each ingredient in this sauce plays a key role in building deep, savory flavor and the perfect consistency for spreading on pizza dough.

Whole peeled San Marzano tomatoes – The heart of the sauce, they bring natural sweetness and low acidity for a smooth, balanced flavor.
Olive oil – Used to sauté the garlic and infuse the sauce with richness.
Fresh garlic – Adds bold, aromatic depth and classic Italian character.
Tomato paste – Intensifies the tomato flavor and thickens the sauce beautifully.
Dried oregano – Brings earthy, slightly peppery flavor that complements the tomatoes perfectly.
Dried basil – Adds a sweet, herbaceous note that rounds out the sauce.
Crushed red pepper flakes – Just a pinch gives the sauce a subtle heat and complexity.
Salt – Enhances all the other flavors and balances the sweetness of the tomatoes.
Sugar – Helps cut the acidity of the tomatoes and brings harmony to the sauce.
Black pepper – A touch of sharpness that finishes the flavor profile.

Step 1: Sauté the Garlic

Start by heating olive oil in a medium saucepan over medium heat. Once it’s shimmering, add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant. Be careful not to brown it—burnt garlic can make the sauce bitter.

Step 2: Add Tomato Paste and Spices

Stir in the tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Cook for another minute to toast the spices and deepen the flavors. This step adds a rich, concentrated base to the sauce.

Step 3: Crush and Add Tomatoes

Pour in the whole peeled tomatoes with their juices. Use a spoon or potato masher to gently crush them in the pot (or crush them by hand beforehand if you prefer a smoother texture). Stir everything together well.

Step 4: Simmer and Thicken

Bring the sauce to a simmer, reduce the heat to low, and let it bubble gently for 20–25 minutes. Stir occasionally to prevent sticking. The sauce will thicken and the flavors will meld beautifully.

Step 5: Taste and Adjust

Taste the sauce and add a pinch of sugar if it’s too acidic. Adjust salt, pepper, or herbs as needed. If you like a smoother sauce, use an immersion blender for a few seconds or transfer to a blender for a quick pulse.

Step 6: Let It Cool

Allow the sauce to cool slightly before using on your pizza. If not using immediately, transfer to an airtight container for storage.

How Long to Cook the Homemade Pizza Sauce

The magic happens in just 20 to 25 minutes of gentle simmering. This time allows the tomatoes to break down, the flavors to blend, and the sauce to thicken to that perfect, spreadable consistency. If you want it even richer, you can simmer it a bit longer—up to 35 minutes—just make sure to stir occasionally so it doesn’t stick to the bottom of the pan.

Tips for Perfect Homemade Pizza Sauce

Use good-quality tomatoes – San Marzano or any whole peeled plum tomatoes make a huge difference in flavor.
Don’t skip the tomato paste – It adds a deep, concentrated tomato flavor and helps thicken the sauce.
Sauté your garlic briefly – Only cook it until fragrant. Burnt garlic will overpower the sauce.
Crush the tomatoes to your liking – Leave them chunkier for a rustic texture, or blend for a smooth finish.
Taste as you go – Tomatoes vary in acidity. Adjust sugar, salt, or herbs based on what your sauce needs.
Let it cool before storing – Cooling it completely before refrigerating or freezing preserves the flavor and texture.
Double the batch – It freezes wonderfully, so make extra for future pizza nights.

Watch Out for These Mistakes While Cooking

Using low-quality tomatoes – This is the foundation of your sauce. If the tomatoes are bland or overly acidic, the whole batch will suffer.
Overcooking the garlic – Garlic burns quickly and turns bitter. Always sauté just until fragrant.
Skipping the simmer – Rushing the cook time won’t allow the flavors to develop or the sauce to thicken properly.
Forgetting to taste and adjust – Every can of tomatoes is different. Don’t be afraid to tweak the seasoning.
Over-blending – If you want a smooth sauce, blend lightly. Over-blending can turn the sauce watery or too airy.
Using too much sugar – A little goes a long way. You want balance, not sweetness.

What to Serve With Homemade Pizza Sauce?

Classic Pizza

Spread this sauce over your favorite pizza dough, top with cheese and toppings of choice, and bake until bubbly and golden.

Pizza Breadsticks

Use it as a dip for freshly baked garlic breadsticks or cheesy pull-apart bread.

Calzones

This sauce works perfectly inside a folded, stuffed calzone—no need for a separate marinara.

Mozzarella Sticks

Skip the store-bought marinara and dip crispy mozzarella sticks in this flavorful sauce instead.

Zucchini or Eggplant Pizza Boats

Spoon the sauce into halved zucchinis or eggplants, top with cheese and bake for a low-carb pizza fix.

Pizza Quesadillas

Use it as a filling with melted mozzarella inside a crispy tortilla for a fast pizza-style snack.

Pasta Dishes

Thin it slightly with pasta water and toss with spaghetti or penne for a quick, pizza-inspired pasta dinner.

Baked Chicken Parmesan

Layer it under crispy breaded chicken and melted cheese for a rich, saucy finish.

Storage Instructions

Homemade pizza sauce stores beautifully, making it perfect for batch cooking.

In the refrigerator: Let the sauce cool completely, then transfer it to an airtight container. It will stay fresh for up to 5 days.
In the freezer: This sauce freezes very well. Pour it into freezer-safe containers or zip-top bags (flattened for easy stacking), and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Reheating: Warm the sauce gently on the stove over low heat, stirring occasionally. If it thickens too much in storage, add a splash of water to loosen it.

Estimated Nutrition (Per ¼ cup serving)

These values are approximate and can vary depending on exact ingredients used:

Calories: 55
Total Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Cholesterol: 0mg
Sodium: 250mg
Carbohydrates: 6g
Fiber: 1.5g
Sugar: 3g
Protein: 1g
Serving Size: ¼ cup
Diet: Vegan, Gluten-Free
Keywords: easy pizza sauce, homemade sauce, pizza night, quick dinner, freezer-friendly sauce

Frequently Asked Questions

How long can I store homemade pizza sauce in the fridge?

You can store it in an airtight container in the refrigerator for up to 5 days. Be sure to cool it completely before storing.

Can I freeze this pizza sauce?

Absolutely! It freezes really well. Use freezer-safe containers or zip-top bags, and it’ll keep for up to 3 months.

Do I need to cook the sauce before using it on pizza?

Yes, this version is cooked to deepen the flavor. Once it’s made, though, you don’t need to cook it again before using—it’s ready to spread!

Can I use fresh tomatoes instead of canned?

You can, especially in summer when tomatoes are at their peak. Just blanch, peel, and cook them down longer to remove excess moisture.

How do I make it spicier?

Add more crushed red pepper flakes or a pinch of cayenne pepper while sautéing the spices for an extra kick.

Can I use this sauce for pasta?

Definitely! It’s slightly thicker than typical pasta sauce, but just thin it with a little pasta water and it works beautifully.

Is this sauce gluten-free and vegan?

Yes! It’s naturally gluten-free and vegan, as it contains no animal products or gluten-based thickeners.

Can I double or triple the recipe?

Absolutely. This recipe scales up well. Just use a larger pot and allow for a bit more simmer time if you’re making a big batch.

Conclusion

Homemade Pizza Sauce might seem like a small detail, but it truly makes all the difference when it comes to building an unforgettable pizza. Once you’ve made this rich, vibrant sauce from scratch, you’ll wonder why you ever bought the jarred stuff. It’s quick, simple, and full of deep, savory flavor that makes every bite taste like the best pizzeria pie—but made right in your own kitchen.

Whether you’re cooking for a Friday night pizza party, prepping for the week, or just want a killer sauce on hand for all your cheesy creations, this one’s a keeper.