- Skip store-bought forever – This quick homemade pizza sauce uses simple pantry ingredients
- Ready in just 15 minutes – No cooking needed, just mix and enjoy
- Makes enough for 4 medium pizzas – Perfect for family pizza night
- Freezes beautifully – Make extra and save for next time
Why You Need This Homemade Pizza Sauce Recipe
Ever made pizza at home only to be disappointed by bland, watery sauce that leaves your crust soggy?
I struggled with this problem for years until I discovered this simple homemade pizza sauce recipe. It changed my pizza game completely.
This no-cook sauce is ready in minutes, tastes better than anything from a jar, and uses ingredients you probably already have in your pantry.
Nutrition Facts
| Nutrient | Amount per 1/4 cup serving |
|---|---|
| Calories | 38 |
| Total Fat | 2g |
| Sodium | 248mg |
| Carbohydrates | 5g |
| Sugar | 3g |
| Protein | 1g |
| Vitamin C | 8% DV |
What You’ll Need
Ingredients (for 4 medium pizzas)
| Ingredient | Amount | Notes |
|---|---|---|
| Tomato paste | 1 (6 oz) can | Provides thick base |
| Tomato sauce | 1 (8 oz) can | Creates smooth texture |
| Extra virgin olive oil | 2 tablespoons | Adds richness |
| Dried oregano | 1 teaspoon | For classic flavor |
| Dried basil | 1 teaspoon | For herbal notes |
| Garlic powder | 1/2 teaspoon | For savory depth |
| Onion powder | 1/2 teaspoon | For sweet undertones |
| Salt | 1/2 teaspoon | Enhances flavors |
| Black pepper | 1/4 teaspoon | Adds slight heat |
| Sugar | 1/2 teaspoon | Balances acidity |
| Red pepper flakes | 1/8 teaspoon | Optional for heat |
| Water | 1/4 cup | For adjusting thickness |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Medium mixing bowl | For combining ingredients |
| Measuring spoons | For accurate measurements |
| Measuring cups | For liquids and tomato sauce |
| Whisk or fork | For smooth blending |
| Airtight container | For storage |
| Can opener | For opening cans |
| Rubber spatula | For scraping containers |
| Small spoon | For tasting and adjusting |
Possible Substitutions
- Tomato paste: Use 2 tablespoons of tomato powder mixed with 3 tablespoons water
- Dried herbs: Replace with 1 tablespoon each of fresh oregano and basil, finely chopped
- Garlic powder: Substitute with 2 fresh garlic cloves, finely minced
- Sugar: Use honey or maple syrup instead
- Tomato sauce: Replace with crushed tomatoes, drained well
Step-by-Step Instructions for Beginners
Preparation Phase (5 minutes)
- Wash your hands thoroughly with soap and water.
- This ensures food safety.
- Dry completely with a clean towel.
- Gather all ingredients on your counter.
- Place all canned goods together.
- Group dry seasonings together.
- Have olive oil and measuring spoons ready.
- This step prevents forgetting ingredients mid-recipe.
- Check expiration dates on all products.
- Expired ingredients can affect flavor.
- Replace any items that are past their date.
- Prepare your workspace.
- Clear at least 2 feet of counter space.
- Wipe the counter with a clean cloth.
- Position your mixing bowl in the center.
- Set out all measuring tools you’ll need.
- Arrange measuring spoons from smallest to largest.
- Have a liquid measuring cup ready for water.
- Set out a dinner spoon for stirring and tasting.
- Open cans carefully.
- Position the can opener at the edge of the can.
- Hold firmly and rotate until completely open.
- For tomato paste, remove the entire top of the can.
- For tomato sauce, be careful of splashing when opening.
- BEGINNER TIP: Place a paper towel underneath cans to catch drips.
Mixing the Sauce Phase (10 minutes)
- Add tomato paste to the mixing bowl.
- Hold the can over the bowl.
- Use the rubber spatula to scrape the paste from the can.
- Make sure to get all paste from the sides and bottom.
- BEGINNER TIP: Tomato paste is concentrated and thick – this is normal.
- Add tomato sauce to the bowl.
- Pour the entire can of sauce into the bowl with the paste.
- Use the spatula to get every bit from the can.
- BEGINNER TIP: The sauce will help loosen the paste, making it easier to mix.
- Combine paste and sauce.
- Use your whisk or fork to stir the two together.
- Start slowly to prevent splashing.
- Mix for about 30 seconds until somewhat combined.
- BEGINNER TIP: Don’t worry if it’s not perfectly smooth yet.
- Add olive oil.
- Measure exactly 2 tablespoons of extra virgin olive oil.
- Pour slowly into the tomato mixture.
- BEGINNER TIP: If you accidentally add too much oil, don’t worry – it will still taste good.
- Measure all dried seasonings precisely.
- Use the correct measuring spoons for each:
- 1 teaspoon dried oregano (level, not heaping)
- 1 teaspoon dried basil (level, not heaping)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/8 teaspoon red pepper flakes (optional – omit if you don’t like spice)
- BEGINNER TIP: Level each spoon with the back of a knife for accuracy.
- Add each seasoning individually to the bowl.
- Sprinkle each seasoning evenly over the surface.
- Don’t dump them all in one spot.
- BEGINNER TIP: Hold your hand about 6 inches above the bowl when sprinkling for even distribution.
- Mix thoroughly using a circular motion.
- Hold the bowl with your non-dominant hand to keep it steady.
- Use your dominant hand to whisk in a circular pattern.
- Mix for at least 2 full minutes until completely smooth.
- Scrape the sides of the bowl with the spatula.
- Continue mixing until no streaks of tomato paste remain.
- BEGINNER TIP: Mixing takes patience – don’t rush this step.
- Check the consistency.
- The sauce should be thick but spreadable, similar to ketchup.
- It should coat the back of a spoon and slowly drip off.
- If it seems too thick to spread easily, proceed to the next step.
- BEGINNER TIP: It’s better to start too thick than too thin.
- Adjust consistency with water if needed.
- Measure 1 tablespoon of water at a time.
- Add to the sauce and mix completely before adding more.
- Continue adding water (up to 1/4 cup total) until you reach your desired thickness.
- BEGINNER TIP: Different pizza styles need different sauce thicknesses:
- For NY-style: slightly thinner sauce
- For deep dish: keep the sauce thicker
- Taste your sauce.
- Use a clean spoon to taste a small amount.
- Never dip a used spoon back into the sauce.
- BEGINNER TIP: The sauce should taste slightly stronger than you want the final product, as flavors will mellow when baked.
- Make final adjustments to taste.
- If not flavorful enough: Add 1/4 teaspoon more salt
- If too acidic: Add 1/4 teaspoon more sugar
- If not herby enough: Add 1/4 teaspoon more oregano and basil
- If not spicy enough: Add a pinch more red pepper flakes
- BEGINNER TIP: Make one adjustment at a time, mix well, and taste again.
- Let the sauce rest briefly.
- Cover the bowl with plastic wrap or a plate.
- Let sit for 5 minutes to allow flavors to meld.
- BEGINNER TIP: This short rest makes a surprising difference in flavor.
- Give a final stir before using.
- Stir gently with your spatula.
- The sauce is now ready to use on your pizza.
- BEGINNER TIP: Use 2-3 tablespoons per medium pizza, spreading in a thin layer from the center outward, leaving a 1/2 inch border around the edge.
Using and Storing Your Sauce
- Apply to pizza dough.
- Place 2-3 tablespoons in the center of your prepared dough.
- Use the back of the spoon to spread in a circular motion.
- Keep the layer thin and even.
- Leave a 1/2-inch border around the edge without sauce.
- BEGINNER TIP: Too much sauce will make your pizza soggy.
- Store any leftover sauce properly.
- For immediate use: Cover and refrigerate.
- For longer storage: Follow the storage instructions below.
- BEGINNER TIP: This recipe makes enough for 4 medium pizzas. If you’re only making 1-2 pizzas, store the rest for later use.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Sauce is too thick | Not enough liquid | Add water 1 tablespoon at a time |
| Sauce is too thin | Too much water added | Mix in more tomato paste |
| Sauce is too acidic | Not enough sugar | Add more sugar 1/4 teaspoon at a time |
| Sauce lacks flavor | Not enough seasoning | Add more herbs and salt |
| Sauce is too salty | Too much salt added | Add more tomato sauce to dilute |
| Herbs taste bitter | Old dried herbs | Replace with fresh herbs or newer dried herbs |
| Sauce has lumps | Inadequate mixing | Whisk vigorously for 1-2 more minutes |
| Metallic taste | Reaction with metal bowl | Use glass, ceramic, or plastic bowl instead |
Variations & Substitutions
NY-Style Pizza Sauce
- Add 1 teaspoon dried oregano
- Increase garlic powder to 1 teaspoon
- Add 1/2 teaspoon red wine vinegar
Spicy Pizza Sauce
- Increase red pepper flakes to 1/2 teaspoon
- Add 1/4 teaspoon cayenne pepper
- Mix in 1 teaspoon hot sauce
Garlic Lover’s Sauce
- Increase garlic powder to 1 teaspoon
- Add 2 minced fresh garlic cloves
- Mix in 1/2 teaspoon garlic salt
Herb-Forward Sauce
- Double all dried herbs
- Add 1/2 teaspoon dried thyme
- Add 1/4 teaspoon dried rosemary
Storage & Reheating
Refrigerator Storage
- Container: Use a glass jar or plastic container with tight-fitting lid
- Process: Transfer sauce to container, drizzle 1 teaspoon olive oil on top
- Duration: Keeps fresh for up to 5 days
- Location: Store on middle shelf of refrigerator, not in door
Freezer Storage
- Portioning: Measure 1/4 cup portions (enough for one pizza)
- Containers: Use freezer-safe containers or ice cube trays
- Process: Leave 1/2 inch headspace for expansion when freezing
- Duration: Maintains quality for up to 3 months
- Labeling: Write date and “Pizza Sauce” on container or freezer tape
Thawing Instructions
- Refrigerator method: Transfer from freezer to refrigerator 24 hours before use
- Quick method: Place sealed container in warm water for 30 minutes
- Microwave method: Use defrost setting in 30-second intervals, stirring between each
- BEGINNER TIP: Never refreeze sauce that has been thawed
Safety Notes & Tips
Food Safety
- Hands: Always wash hands before preparing sauce
- Canned goods: Inspect cans for dents, bulges, or rust before opening
- Tasting: Use a clean spoon each time you taste
- Storage temperature: Refrigerate within 2 hours of preparation
- Container cleanliness: Use thoroughly cleaned storage containers
Best Practices
- Make ahead: Sauce tastes even better after flavors meld for 1-2 hours
- Room temperature: Let refrigerated sauce come to room temperature before using
- Spreading technique: Use the back of a spoon in a circular motion for even distribution
- Layering order: Apply sauce before cheese to prevent soggy crust
- Freezing tip: Freeze in silicone muffin tins for perfect single-pizza portions
Common Mistakes to Avoid
- Over-saucing: Too much sauce leads to soggy pizza
- Under-seasoning: Sauce should taste slightly stronger than you think necessary
- Using cold sauce: Cold sauce on raw dough can affect rising and baking
- Rushing: Allow time for dried herbs to hydrate and release flavors
- Ignoring consistency: Sauce that’s too watery will make pizza soggy; too thick won’t spread well
This homemade pizza sauce recipe will elevate your weekly pizza night from ordinary to outstanding. The best part? It takes just minutes to make and uses simple pantry ingredients. Skip the jarred sauce and watch your homemade pizzas reach new heights with this winner recipe!
Prep Time: 15 minutes | Total Time: 15 minutes | Yield: Sauce for 4 medium pizzas (approximately 1 cup)
This sauce contains no preservatives and is suitable for vegetarian and vegan diets. Contains no dairy, eggs, nuts, or gluten.
