This Homemade Pizza Sauce recipe is incredibly easy and quick to make from scratch, taking just a few minutes to prepare. I love this recipe because it’s rich, thick, and the perfect complement to any cheesy slice. You can blend it in just 5 minutes, or simmer it on the stove for a deeper, more robust flavor.
INGREDIENTS
- 2 tablespoons olive oil
- 1/3 cup onion, chopped (optional)
- 3 cloves garlic (about 1 tablespoon), smashed and minced
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 & 1/4 teaspoons kosher salt
- 1/8 teaspoon crushed red pepper (optional)
- 28 ounces canned whole tomatoes or crushed tomatoes
- 1/2 teaspoon sugar (optional, up to 1 teaspoon)
INSTRUCTIONS
- Prepare Ingredients: Chop the onions, mince the garlic, and open your cans of tomato paste and whole tomatoes. If you’re using tube tomato paste, it’s a great time-saver for small batches.
- Spices: In a small bowl, mix together 2 teaspoons of oregano, 1 teaspoon of basil, 1/2 teaspoon garlic powder, 1 & 1/4 teaspoons kosher salt, and 1/8 teaspoon crushed red pepper (optional, for flavor rather than heat).
- Cook the Base: Heat a medium skillet over medium heat. Once hot, add 2 tablespoons of olive oil and swirl to coat.
- If using onions, sauté them for 3-4 minutes until slightly browned.
- If skipping onions, start by heating the garlic for 1 minute, making sure it doesn’t brown. (You can also add 1 teaspoon dried minced onions as a substitute for fresh.)
- Add Garlic & Spices: Add the minced garlic and prepared spices to the pan. Sauté for another minute until fragrant.
- Tomato Paste: Stir in the 3 tablespoons of tomato paste. Allow it to heat through, spreading it in the pan to enhance its tomato flavor.
- Tomatoes: Add the canned tomatoes (whole or crushed), breaking them up with a wooden spoon. Bring the sauce to a simmer over medium or medium-low heat, letting it bubble gently.
- Simmer: Let the sauce simmer for anywhere from 5 to 30 minutes, depending on your preference. The longer you simmer, the more the flavors will blend together.
- Balance Acidity: Taste the sauce for acidity. If it feels too tart, add sugar starting with 1/2 teaspoon, adjusting to your liking (up to 1 teaspoon).
- Blend (Optional): If you prefer a smooth sauce, use an immersion blender to puree it. Alternatively, allow the sauce to cool slightly before transferring it in batches to a blender (be careful as hot liquids can expand and splatter).
- Use or Store: The sauce makes about 4 cups, enough for 4 medium pizzas. For storing, keep the sauce in the fridge for 3-5 days in a sealed container. It can also be frozen for up to 3 months. Thaw in the fridge or heat with a little water on the stove.
