Homemade pizza sauce that’s thick, rich, and bursting with fresh tomato flavor. This sauce blends ripe tomatoes, garlic, a touch of oregano, and a sprinkle of salt to create that classic base every great pizza needs. It’s simple, fast, and so much better than the store-bought stuff.
I love making my own pizza sauce because it gives me full control over the flavors. Sometimes I add a little bit of sugar to balance the acidity or a splash of olive oil for smoothness. Plus, there’s something really satisfying about knowing exactly what’s going into every bite of my pizza.
One of my favorite ways to use this sauce is as the base for a classic Margherita pizza with fresh mozzarella and basil. I’ve also found it’s perfect for dipping breadsticks or topping grilled chicken. Making your own sauce means every pizza night feels homemade and special, and honestly, it just tastes better.
Key Ingredients & Substitutions
Crushed Tomatoes: These are the heart of your sauce. Italian-style canned tomatoes are great for their natural sweetness and rich flavor. If you don’t have crushed, whole peeled tomatoes work well—just blend or crush them yourself.
Olive Oil: Adds smoothness and depth. Extra virgin is best, but any light olive oil will do. You can swap it for avocado oil for a milder taste.
Garlic: Fresh garlic gives the sauce a nice punch. If fresh isn’t an option, garlic powder can be a quick substitute—just start with less to avoid overpowering.
Dried Oregano & Basil: These classic herbs bring the Italian vibe. If fresh herbs are available, use them finely chopped at the end for a brighter flavor.
Sugar: Optional but helpful if the tomatoes taste acidic. Honey or maple syrup can also balance the flavor naturally.
How Do You Get the Sauce Thick & Flavorful Without Cooking Too Long?
Simmering your sauce lets water evaporate so it thickens and flavors concentrate. Here’s the simple way:
- Heat olive oil and sauté garlic gently—avoid browning to keep a clean taste.
- Add tomatoes and seasonings, bring to a simmer.
- Lower heat and let it cook uncovered for 20-30 minutes, stirring now and then.
- Keep an eye on the texture — it should be slightly thick but spreadable.
- Taste and adjust seasoning after simmering; herbs and salt can be added as needed.
Remember, short cooking keeps fresh tomato brightness, while simmering a bit longer builds richness. Adjust the time based on how thick and intense you like your sauce.
Equipment You’ll Need
- Medium saucepan – perfect size for simmering your sauce evenly without burning.
- Wooden spoon or silicone spatula – gentle for stirring and scraping the pan without scratching.
- Measuring spoons – help you get herbs and spices just right every time.
- Can opener – needed to open your canned tomatoes easily.
- Blender or immersion blender (optional) – use if you want a smoother sauce texture.
Flavor Variations & Add-Ins
- Add fresh basil at the end for a bright, herbal pop that feels very fresh.
- Stir in a splash of balsamic vinegar to bring a subtle tang and depth to the sauce.
- Mix in red pepper flakes or a pinch of cayenne for a little spicy kick.
- Try adding finely chopped roasted red peppers or caramelized onions for extra sweetness.
How to Make Homemade Pizza Sauce
Ingredients You’ll Need:
For the Sauce:
- 1 (28 oz) can crushed tomatoes (Italian-style preferred)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon sugar (optional)
- ¼ teaspoon black pepper
- 1 teaspoon red pepper flakes (optional for a bit of heat)
- Fresh thyme or basil leaves for garnish (optional)
Time Needed:
This recipe takes about 5 minutes to prep and 20–30 minutes to simmer, so in total around 25 to 35 minutes. It’s a simple process but allows the sauce to thicken and develop rich flavors.
Step-by-Step Instructions:
1. Sauté the Garlic:
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, just until you smell its aroma—don’t let it brown, as it can become bitter.
2. Add Tomatoes and Seasonings:
Pour in the crushed tomatoes and stir gently with the garlic and oil. Add the dried oregano, dried basil, salt, sugar (if using), black pepper, and red pepper flakes. Stir everything together to combine.
3. Simmer the Sauce:
Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 to 30 minutes, stirring occasionally. This allows the sauce to thicken and the flavors to meld beautifully.
4. Final Touches and Serving:
Taste your sauce and adjust the seasoning if needed. Let the sauce cool slightly before spreading it on your pizza dough. Garnish with fresh thyme or basil leaves for a lovely fresh finish if you like.
This sauce also works wonderfully as a dipping sauce or pasta topping. Keep any leftovers stored in an airtight container in your fridge for up to 5 days.
Can I Use Fresh Tomatoes Instead of Canned?
Yes! Use about 2 pounds of ripe tomatoes, peel and seed them, then crush or blend before cooking. Fresh tomatoes may require a longer simmer to thicken the sauce.
How Long Can I Store Homemade Pizza Sauce?
Store your sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in portions for up to 3 months—just thaw in the fridge before use.
Can I Make the Sauce Ahead of Time?
Absolutely! Making your pizza sauce a day or two ahead enhances the flavor as the herbs and spices meld. Reheat gently on the stove or microwave before using.
What If I Don’t Have Dried Herbs?
If you only have fresh herbs, add about three times the amount called for of dried herbs. Add fresh herbs towards the end of cooking for the best flavor impact.
