Homemade pizza sauce is easier than most people expect, and this post gives you three versions: a no cook paste sauce, a quick passata sauce, and a simmered sauce made with crushed tomatoes. Each one takes only a few pantry ingredients, and you can choose the one that fits the time you have.
The no cook sauces are ready in minutes, while the simmered sauce takes about 30 minutes including 10 minutes of prep and 20 minutes on the stove. All three spread easily over rolled out pizza dough, and they also work on flatbreads and as a dipping sauce.
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Why This Homemade Pizza Sauce Recipe Works
Store-bought sauces can taste sweet or flat, but a version made at home lets you control the salt, sugar, and herbs. A little sugar balances the acidity of the tomatoes, and olive oil gives the sauce body and a smooth finish.
Tomato paste makes a thick, concentrated sauce that will not make your crust soggy, passata gives a fresher, lighter flavor, and crushed tomatoes simmered with onion and garlic develop a deeper, rounder taste.
Because each method uses basic pantry ingredients, you can make a batch any night you want pizza. The simmered sauce also keeps well, so you can freeze extra portions for later.
Ingredients for Homemade Pizza Sauce
- 1 cup unsalted tomato paste (for the paste sauce)
- 1/2 tsp kosher salt (for the paste sauce)
- 2 tsp granulated sugar (for the paste sauce)
- 2 tsp olive oil (for the paste sauce)
- 2 tbsp water (for the paste sauce)
- 2 tsp finely minced garlic, optional (for the paste sauce)
- 1/2 tsp each dried parsley, basil, and oregano, optional (for the paste sauce)
- 1 cup plain tomato puree (passata) (for the passata sauce)
- 1 tbsp tomato paste (for the passata sauce)
- 1/4 tsp kosher salt (for the passata sauce)
- 1 tsp granulated sugar (for the passata sauce)
- 1 tbsp olive oil (for the passata sauce)
- 2 tbsp olive oil (for the simmered sauce)
- 1 small onion, finely chopped (for the simmered sauce)
- 2 cloves garlic, grated or finely chopped (for the simmered sauce)
- 28 oz canned crushed tomatoes (for the simmered sauce)
- 1 tsp dried oregano (for the simmered sauce)
- 1/2 tsp kosher salt (for the simmered sauce)
- 1 tsp granulated sugar (for the simmered sauce)
Tomato paste. Choose unsalted paste if you can find it, so you can season the sauce yourself. Paste gives the thickest, most concentrated flavor.
Passata. Passata is plain tomato puree. It gives a smooth, fresh tasting sauce, and a spoonful of paste added to it makes the flavor deeper.
Canned crushed tomatoes. Crushed tomatoes simmered with onion and garlic give a classic texture with small pieces of tomato. Look for plain tomatoes with no extra seasoning.
Sugar and salt. A small amount of sugar balances acidity, and salt brings out the tomato flavor. Taste and adjust at the end.
Olive oil and herbs. Olive oil rounds out the flavor and helps the sauce spread easily. Dried parsley, basil, and oregano add a classic Italian note.
How to Make Homemade Pizza Sauce
1. Choose your sauce. Pick one method based on your time. The first two need no cooking, and the third simmers on the stove.
2. Make the paste sauce. In a bowl, stir the tomato paste, salt, sugar, olive oil, and water until smooth. Add the garlic and dried herbs if you like.
3. Make the passata sauce. Combine the passata, tomato paste, salt, sugar, and olive oil in a bowl and stir for a light, fresh sauce.
4. Start the simmered sauce. Heat the 2 tablespoons of olive oil in a saucepan over medium heat. Saute the onion until soft, then stir in the garlic until fragrant.
5. Simmer. Add the crushed tomatoes, oregano, salt, and sugar and simmer for 20 minutes, stirring now and then, until thickened.
6. Use it. Spread your chosen sauce over rolled out pizza dough and top with cheese and your favorite toppings.
How to Serve Homemade Pizza Sauce
Spread a thin layer over pizza dough, then add cheese and toppings before baking. Keep the rest of the sauce for dipping, or spoon it over air fryer garlic bread slices for a quick snack. A crisp Italian house salad is the classic pizza night side. For a bigger spread, add creamy garlic Parmesan orzo or fluffy homemade dinner rolls on the side.
How to Store and Reheat Homemade Pizza Sauce
Refrigerate any leftover sauce in an airtight container for about a week, or freeze it for up to 3 months. Freeze in small portions so you can thaw only what you need, then thaw in the refrigerator overnight and stir before using.
Tips and Variations for Homemade Pizza Sauce
Pick unsalted paste. Unsalted tomato paste lets you control the seasoning.
Taste and adjust. Add a pinch more sugar or salt to suit your tomatoes.
Keep it thick. A thick sauce keeps the crust crisp, so spread it thinly on the dough.
Add fresh herbs. Stir in chopped fresh basil after cooking for a fresher flavor.
Grate the garlic. Grated garlic melts into the sauce for a smooth texture.
Freeze portions. Freeze extra sauce in small containers so you can thaw just what you need.
Use it beyond pizza. Try it on flatbreads or as a dipping sauce for breadsticks.
Cool before storing. Let simmered sauce cool, then refrigerate promptly. University of Minnesota Extension shares general tips for storing and reheating leftovers.
Frequently Asked Questions About Homemade Pizza Sauce
How do you make homemade pizza sauce?
Stir tomato paste with salt, sugar, olive oil, and water for a no cook sauce, or simmer onion, garlic, and crushed tomatoes with oregano for 20 minutes for a deeper flavor.
Can you make homemade pizza sauce ahead of time?
Yes. It keeps in the refrigerator for about a week and in the freezer for up to 3 months.
What tomatoes are best for homemade pizza sauce?
Canned crushed tomatoes give a classic texture, passata gives a smooth, fresh flavor, and tomato paste gives the thickest, most concentrated sauce.
Do I need to cook pizza sauce?
No. The tomato paste and passata sauces need no cooking, because the pizza bakes in a hot oven. Simmering the crushed tomato version just deepens the flavor.
Can I add more herbs?
Yes. Add dried basil, parsley, or oregano to taste, or stir in fresh basil after cooking.
Homemade Pizza Sauce
Equipment
- Mixing bowl
- Saucepan
- Wooden spoon
Ingredients
Main Ingredients
- 1 cup unsalted tomato paste for the paste sauce
- ½ tsp kosher salt for the paste sauce
- 2 tsp granulated sugar for the paste sauce
- 2 tsp olive oil for the paste sauce
- 2 tbsp water for the paste sauce
- 2 tsp finely minced garlic optional, for the paste sauce
- ½ tsp dried parsley, basil, and oregano of each, optional, for the paste sauce
- 1 cup plain tomato puree (passata) for the passata sauce
- 1 tbsp tomato paste for the passata sauce
- ¼ tsp kosher salt for the passata sauce
- 1 tsp granulated sugar for the passata sauce
- 1 tbsp olive oil for the passata sauce
- 2 tbsp olive oil for the simmered sauce
- 1 small onion finely chopped, for the simmered sauce
- 2 cloves garlic grated, for the simmered sauce
- 28 oz canned crushed tomatoes for the simmered sauce
- 1 tsp dried oregano for the simmered sauce
- ½ tsp kosher salt for the simmered sauce
- 1 tsp granulated sugar for the simmered sauce
Instructions
Cooking
- Pick a method. Choose the paste sauce, the passata sauce, or the simmered sauce, then use only that ingredient group.
- Mix the paste sauce. Stir the tomato paste, salt, sugar, oil, and water together until smooth, adding garlic and dried herbs if desired.
- Or mix the passata sauce. Stir the passata, tomato paste, salt, sugar, and oil together for a light fresh sauce.
- Or start the simmered sauce. Heat 2 tablespoons of oil in a saucepan over medium heat and cook the onion until soft.
- Add garlic. Stir in the garlic and cook until fragrant.
- Simmer. Add the crushed tomatoes, oregano, salt, and sugar and simmer for 20 minutes, until thickened.
- Use. Spread over rolled out pizza dough and top with cheese and toppings.
