Pizza Sauce
This simple pizza sauce uses canned tomatoes, garlic, olive oil, and dried oregano for a bright, spoonable sauce that is ready in about 35 minutes. It is thick enough for homemade pizza but still fresh-tasting.
- Total time
- 35 min
- Yield
- Makes about 2 cups, or 8 servings of 1/4
- Difficulty
- Easy
Prep 10mCook 25mItalian-AmericanDinner
A good pizza sauce should taste like tomatoes first. This one starts with a 28-ounce can of no-salt-added whole peeled tomatoes, so you can control the seasoning and keep the flavor clean.
A short simmer thickens the sauce and softens the garlic. Tomato paste adds body, while oregano, basil, and a small pinch of sugar round out the acidity without making the sauce sweet.
Use it on homemade pizza dough, flatbreads, calzones, or as a quick dipping sauce for breadsticks. The recipe also freezes well, which makes pizza night easier later.
01What you'll need
Ingredients
10 items · Makes about 2 cups, or 8 servings of 1/4
- 1 can (28 ounces/794 g) no-salt-added whole peeled tomatoes, with juices
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes, optional
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
02How to make it
Step-by-step
1. Crush the tomatoes
Pour the tomatoes and their juices into a bowl. Crush them with clean hands, a potato masher, or a fork until saucy but still a little textured. For a smoother sauce, pulse them briefly in a blender.
2. Warm the oil
Place a medium saucepan over medium-low heat. Add the olive oil and let it warm for about 30 seconds. It should shimmer slightly but not smoke.
3. Cook the garlic
Add the minced garlic and cook for 30 to 45 seconds, stirring often. Keep the heat gentle so the garlic smells fragrant but does not brown. Browned garlic can taste bitter.
4. Stir in the paste and herbs
Add the tomato paste, dried oregano, black pepper, and red pepper flakes, if using. Stir for 1 minute. This step lightly toasts the tomato paste and dried herbs, which deepens their flavor.
5. Add the tomatoes
Pour in the crushed tomatoes and juices. Stir well, scraping the bottom of the pan so the tomato paste mixes evenly into the sauce.
6. Simmer until thickened
Bring the sauce to a gentle bubble, then reduce the heat to low. Simmer uncovered for 18 to 22 minutes, stirring now and then, until the sauce is slightly thicker and reduced to about 2 cups.
7. Season and finish
Stir in the salt, sugar, and fresh basil. Taste the sauce. Add a small pinch more salt if the tomatoes taste flat, or another tiny pinch of sugar if the sauce tastes sharp.
8. Cool before using
Let the sauce cool for at least 10 minutes before spreading it on pizza dough. Hot sauce can make dough sticky and harder to handle.
03From our kitchen
Cook's tips
- Make ahead: Cook the sauce up to 4 days in advance. Cool it, transfer it to a covered container, and refrigerate.
- Freezer storage: Freeze in 1/2-cup portions for easy pizza nights. It keeps well for up to 3 months. Thaw overnight in the fridge or warm gently from frozen in a small saucepan.
- Tomato swap: Crushed tomatoes can replace whole peeled tomatoes. Use one 28-ounce can and skip the crushing step. If the sauce is very thin, simmer a few extra minutes.
- No fresh basil: Use 1 teaspoon dried basil. Add it with the oregano so it has time to soften in the oil.
- For a no-cook style: Skip the simmer and blend the ingredients together, but reduce the olive oil to 1 tablespoon and use only 1/4 teaspoon salt at first. The flavor will be brighter and less mellow.
- Avoid watery pizza: Do not overload the dough. For a 12-inch pizza, use about 1/2 cup sauce and spread it thinly, leaving a border around the edge.
Cook's note
Nutrition is calculated per 1/4-cup serving using no-salt-added canned whole tomatoes, 2 tablespoons olive oil, 1/2 teaspoon fine sea salt, and the remaining listed ingredients. Values will change if you use salted tomatoes or add more salt.
04Frequently asked
Questions & answers
Can I use this pizza sauce right away?
Yes. Let it cool for about 10 minutes first so it does not warm the dough too much. Warm sauce can make pizza dough soft and harder to slide onto a pan or stone.
Do I need to blend the sauce?
No. Crushing the tomatoes by hand gives a rustic texture that works well on pizza. If you prefer a smooth sauce, blend it before simmering or use an immersion blender after cooking.
Why does my pizza sauce taste acidic?
Canned tomatoes vary. A small amount of sugar helps balance sharpness, but salt is just as important. Add salt in small pinches and taste after each addition.
Can I make this without oil?
You can, but the sauce will taste less rounded. Simmer the garlic directly with the tomatoes instead of frying it, and stir often. The texture may be a little thinner.
How much sauce should I use per pizza?
For a 12-inch pizza, use about 1/2 cup. For a smaller personal pizza, start with 2 to 3 tablespoons. Too much sauce can make the crust soggy.
05Per serving
Nutrition facts
Nutrition Facts
Makes about 2 cups, or 8 servings of 1/4
Amount per serving
% Daily Value*
- Total Fat4 g
- 5%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium156 mg
- 7%
- Total Carbohydrate4 g
- 1%
- Dietary Fiber1 g
- 4%
- Total Sugars3 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium39 mg
- 3%
- Iron0.7 mg
- 4%
- Potassium209 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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