This recipe for Homemade Pizza Sauce is ready in just 5 minutes! No cooking, no blender or food processor, just whisk and enjoy! Loaded with flavor, it’s great for topping pizzas, dipping, and more!
This is part of a series of recipes here on the site that I’m calling “Back to Basics“. In this series you’ll find recipes that are common building blocks for beginner cooks, as well as homemade versions of pantry/store-bought staples, such as cream of mushroom soup, cocktail sauce, garlic bread, etc. With easy to follow instructions, detailed notes, and step by step photos, you’ll be on your way to being a master in your kitchen in no time!
We’re big pizza fans… and I mean big. If I let them, my kids would eat pizza just about every day!
And believe me, I love pizza too, but they’re obsessed lol.
I recently realized I don’t have a lot of pizza recipes on this site! Don’t worry, I’ve written some time in my editorial calendar to develop, test, shoot and post some other pizza recipes… including a great crust recipe.
A great crust is crucial, but what can really make or break a pizza, in my opinion, is the sauce. I’ve had some that were overly spicy, overly sweet, too watery, or just plain bland.
So when I set out to make my own, I knew I had some high expectations to exceed. And this recipe does just that!
How to make pizza sauce?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Whisk tomatoes. I like to mix the tomato sauce with tomato paste by themselves first, to make sure they’re combined well.
- Stir in spices.
- Use or store.
Make sure you’re using a good quality tomato sauce and tomato paste, since this sauce isn’t cooked. The flavors of the tomatoes are front and center, so you want them to really shine. Feel free to use your favorite brands! My personal favorites are Dei Fratelli for tomato sauce, and Contadina for tomato paste.
Variations of this recipe
- Sugar-less – I like to add a little bit of sugar to the sauce to counteract any acidity from the canned tomatoes and tomato paste. However, I also do this to taste, so if you find you don’t need it, you can leave it out.
- Fresh basil – if you’re a big fan of fresh basil, go ahead and add some minced basil to the sauce, it tastes great!
- Cooked – if you’d like a pretty thick sauce, you can add all the ingredients to a saucepan and simmer until thickened to your liking.
Generally speaking, pasta sauce and marinara sauce are a little thinner than pizza sauce. Pasta sauce is also usually cooked for longer periods of time to really hone in the flavor. Pizza sauce can be cooked or uncooked, and while very flavorful, is used as a base, with other flavors added to the pizza.
It may seem crazy to make your own pizza sauce when there are so many jarred varieties available. In a pinch, those are great, but we much prefer the taste of homemade. You can really make this sauce full of the exact flavors you like, and be able to control the salt and sugar content.
Making pizza sauce ahead of time
Like most sauces, this pizza sauce is great for making ahead of time.
Even though it doesn’t take long to mix up, when you’re in a hurry to get dinner together, every minute counts.
This recipe makes a lot of sauce, so it’s a good thing it stores well! Leftover sauce should be refrigerated in an airtight container, and eaten within 1-2 weeks.
Pizza sauce can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then use as needed.
I love these mixing bowls for two main reasons: the non-slip bottoms make mixing easier, and the airtight lids mean you don’t have to transfer the contents to another container to refrigerate!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 28 oz can tomato sauce
- 2 (6 oz each) cans tomato paste
- 2 Tbsp Italian seasoning
- 1 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp granulated sugar optional
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- In a large mixing bowl, combine tomato paste with tomato sauce, stirring until smooth.
- Stir in remaining ingredients, mixing well.
- Use to make pizza, or as a dipping sauce.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Recipe makes a lot of sauce, but it can be halved. Just make sure to halve all the ingredients.
- Leftover sauce can be refrigerated for 1-2 weeks, or frozen for up to 3 months.
Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.