Skip the jar and make the most delicious pizza sauce at home in just 5 minutes. Rich, garlicky, and packed with Italian herbs, this easy no-cook sauce will make your homemade pizza taste better than delivery.
The Pizza Sauce I’ve Been Keeping Secret
I got into pizza making a few years ago, back when my “pizza oven” was just… my oven. My goal was to crack the code for restaurant-style pizza at home, and that’s when I shared my homemade pizza dough recipe. The sauce? That was the part I never overthought. I’d toss everything in a bowl, give it a stir, and five minutes later it was ready. Somehow, it came out perfect every single time. Honestly, I don’t know why I kept this recipe to myself for so long. Maybe I thought it was too easy!
Since then, yes, I did go all-in and buy a pizza oven, but the sauce never changed. It’s the same one I use on bubbling pepperoni pizza, smoky grilled pizza, chicken pizzaiola, or even pizza casserole. If it involves red sauce, this is the one I reach for.
This from-scratch sauce is rich, garlicky, tangy, and makes the kitchen smell like an actual pizzeria. The only thing that takes longer than making this sauce is deciding what toppings to put on your pizza.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Tomato sauce or passata: Use plain tomato sauce or passata for a smooth base. If you have crushed tomatoes or whole canned tomatoes, such as San Marzano, puree them in a food processor or with an immersion blender before using.
- Tomato paste: Thickens the sauce and intensifies the tomato flavor.
- Garlic: Freshly minced garlic gives the best flavor. Substitute with ½ teaspoon garlic powder if needed.
- Dried oregano and dried basil: Classic herbs that add flavor to the sauce. Use dried herbs for convenience, or substitute fresh (triple the amount). Italian seasoning also works as a substitute. If you like rosemary, feel free to add some.
- Sugar: Optional – balances the acidity of the tomatoes. Can be substituted with honey, or omitted if using naturally sweet tomatoes.
- Ground black pepper: Adds mild heat and depth. Use red pepper flakes instead for a spicier sauce.
Storage & Freezing
- Refrigerator: Make a batch and store in an airtight container in the fridge for up to 7 days. Stir before using.
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Freezer: Freeze in freezer-safe containers or zip-top bags for up to 3 months. Portion into small amounts (like ½ cup) for easy use.
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Thawing: Defrost in the refrigerator overnight, then stir well before spreading on pizza.
Easy Pizza Sauce Recipe Tips
- Use good-quality tomatoes: Passata or whole canned San Marzano tomatoes give the richest flavor.
- Don’t skip the tomato paste: It creates the perfect thickness. Without it, the sauce can be too thin, making the pizza soggy.
- Taste and adjust: Tomatoes vary in sweetness and acidity, so adjust the sugar and salt to balance the flavor.
- Let it sit: If time allows, refrigerate the sauce for 30 minutes before using to let the flavors meld.
- Customize flavors: Add red pepper flakes for spice, onion powder for depth, or other dried herbs like marjoram (or fresh herbs!) for extra flavor.
This was delicious and so easy to make..
Brenda
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Best Pizza Sauce Recipe
Recipe Video
Equipment
- Spoon or whisk
Ingredients
- 1 15-ounce can (425 g) tomato sauce or passata
- 1 6-ounce can (170 g) tomato paste
- 1-2 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sugar or honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium mixing bowl, combine the tomato sauce, tomato paste, garlic, oregano, basil, sugar, salt, and ground black pepper.
- Stir until the mixture is smooth and well combined.
- Spread over prepared pizza dough, then add desired toppings and bake as directed.
Notes:
- The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 7 days.
- Adjust seasoning to taste, add crushed red pepper flakes for heat, or a pinch of onion powder for extra flavor.
- Yield: about 2 cups (enough for 2 large or 3-4 medium pizzas)
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
FAQs
Yes! No cook pizza sauce works perfectly because the sauce cooks along with the pizza in the oven.
Marinara is simmered and used as a pasta sauce, while no cook pizza sauce is blended raw, thicker, and seasoned for topping pizza.
If using whole or crushed canned tomatoes, drain off excess liquid before blending so the sauce isn’t watery, as that could make your pizza crust soggy. Passata or tomato sauce doesn’t need draining.
It’s best for pizza because it’s thicker and raw, but you can toss it with hot pasta if you prefer a very fresh and deep tomato flavor.
I would simmer the sauce to thicken. To a saucepan over medium heat, add a tablespoon of extra-virgin olive oil. Cook 2 cloves of garlic for 30 seconds, then add the tomato sauce, herbs, and all seasonings. Simmer for 5-10 minutes, or until the sauce is cooked down and thickened.
Brenda says
This was delicious and so easy to make..
Diana says
Thanks, Brenda! I’m glad you found it both tasty and simple to make!