Once you try this homemade pizza sauce recipe, you won't go back to the pre-made type. With just 5 simple ingredients, it's fresh & full of flavor!
Once you’ve made homemade pizza dough, what do you make next? Homemade pizza sauce, of course! Yesterday, I wrote about how making pizza dough from scratch is easier than it seems, and luckily, making pizza sauce is even simpler than that. Made with 5 pantry ingredients, this pizza sauce recipe is more cost-effective than using store bought tomato sauce, and it tastes ten times as good. Aside from baking it on the pizza, I don’t cook this sauce, so it retains a lovely tomato flavor that makes any homemade pizza feel fresh and light.
My easy homemade pizza sauce recipe calls for 5 basic ingredients, most (or all) of which you likely have in your pantry! Here’s what you’ll need to make it:
Easy Pizza Sauce
This pizza sauce recipe is quick and easy to make. Once you’ve assembled your ingredients, all you need to do is plop them in a food processor and blend until smooth!
Rather than cooking this sauce on the stove, I dollop it straight on to the pizza from there. It’s thick enough that it doesn’t need to simmer down on the stove. Baking it in the oven cooks it just the right amount, and it keeps a delightful, fresh tomato flavor.
Once you’ve spread the sauce on your pizza, top it however you’d like! I’m a fan of pairing it with fresh basil leaves, tomatoes, mozzarella, and a sprinkle of red pepper flakes to make a Margherita pizza, but feel free to play with different toppings. Sautéed spinach, olives, mushrooms, or roasted red peppers would all taste great with it.
Easy Homemade Pizza Sauce Recipe (5 Minutes)
Top it onto homemade pizza, and then check out some of my other favorite sauces like pesto, chipotle sauce, or cilantro lime dressing!
Learn how to make homemade pizza sauce with this easy recipe! Use good quality unsalted canned tomatoes here, ideally San Marzano if you can find them.
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.No need to go in search of a slice joint. You can make a New York-style pizza at home any time you want, starting with this faithful and perfectly calibrated recipe for the sauce.
Homemade Pizza Sauce (rich & Rustic)
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
UnlikeNeapolitan pies, which generally use a simple, uncooked sauce of fresh or canned tomatoes and salt, New York by-the-slice pies use a heavilyseasoned cooked sauce. The key to great New York-style sauce is creating balance between sweetness, acidity and heat, with a definite herbal backbone. Furthermore, it needs a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during thede rigeurfold-and-carry.
You can pull off the easiest recipes in a New York minute: simply purée tomatoes with garlic, olive oil, and Italian seasoning then reduce it over a low flame. The results are not bad—certainly a step-up from overly sweet and herby canned pizza sauces—but the goal here at The Food Lab is for something a little better than simply not bad. We're after great. Time to hit the kitchen.
Fresh Tomato Pizza Sauce Recipe
Most pizza sauces start with a base of extra-virgin olive oil, which is fine, but there's a better option. Is there anyone in the food world who has yet to hear about Marcella Hazan's amazingly simple and delicious tomato sauce with onion and butter? Made by simply simmering tomatoes, butter, and a couple of onion halves (the onion gets discarded after cooking), it produces an exceptionally smooth, complex, and delicious sauce.
French chefs have known for years that adding butter to a sauce can help round off the rough edges and give it a richer, fuller mouthfeel.This pizza sauce is no exception. Simply replacing one of the two tablespoons of extra-virgin olive oil I was using with unsalted butter added sweetness, complexity, and smoothness to my sauce without creating any extra work. (I left some of the olive oil in for its peppery bite.)
Most recipes call for either dried oregano or dried Italian seasoning, which is mostly dried oregano and basil. My immediate thought was to replace the dried herbs with fresh. Imagine my surprise when after cooking two sauces side-by-side, one with dried oregano, and another with fresh, there was barely any difference at all.
Pizza Marinara Recipe
Many chefs assert that fresh herbs are superior to dried herbs, and they're right—some of the time. Most herbs contain flavor compounds that are more volatile than water, which means that any drying process that removes water also ends up removing flavor.
the case, and here's why. Savory herbs that tend to grow in hot, relatively dry climates—like oregano, for instance—have flavor compounds that are relatively stable at high temperatures and are well-contained within the leaf. They have to be, in order to withstand the high temperatures and lack of humidity in their natural environment. Other arid-climate herbs like rosemary, marjoram, bay leaf, thyme, and sage fare similarly well in the drying process.
I found that as long as I made sure to cook the dried herbs for long enough to soften their texture (I sauté them right from the beginning in the oil-butter mixture), the flavor I got out of them was just as good as using fresh—and a whole lot cheaper and easier.
The Best Low Sodium Pizza Sauce
Basil, on the other hand, has to be added fresh. I tried adding it chopped right at the end as I would with most fresh herbs in order to maintain its flavor, but found that it wasn't right for pizza sauce. It was better to simply add whole sprigs of it while the sauce was simmering and remove them right at the end.
I knew that I wanted to use canned tomatoes, since they are much more consistent year round. (I shudder at the thought of making a fresh tomato sauce out of bland winter tomatoes.) But which tomatoes should I use? Pretty much every brand has five offerings:
So diced tomatoes are too firm, crushed tomatoes are too inconsistent, and tomato purée and paste are too cooked. This left me with the whole canned tomatoes. I opted for those packed in juice, giving them a quick whir with my immersion blender to purée them right after I added them to the pot. (A food processor or food mill are equally effective, but harder-to-clean options if you don't have an immersion blender.)
Homemade Pizza Sauce Recipe
The best tomatoes should have high levels of both acidity and sweetness; the best sauces will have those flavors as well, but they need to be in balance. Slow cooking is the best way to achieve it.
Canned tomatoes invariably have some citric acid added to them in order to increase their acidity. Slowly reducing the puréed tomatoes on the stovetop not only creates new flavor compounds, adding complexity to the sauce, but it also gets rid of water content, intensifying the flavors that are already there.
One other reason to go slow: If you aren't really careful, high heat can cause unwanted browning, created roasted, caramel notes in your sauce. This isn't a good thing. I tend not to be careful, so I hedge my bets by keeping the heat minimal.
Easy Pizza Sauce From Tomato Sauce Recipe
After an hour of slow simmering, the sauce was nearly perfect, but was missing a couple of key elements. A little extra sugar helped to balance out the newly-intensified acidity, and a pinch of pepper flakes added a not-overwhelming level of heat. Cooking a new batch and adding the pepper flakes to sauté in the butter-olive oil mixture right from the beginning made it even better.
In the end I had a sauce with just the right balance of flavor for my New York-style pies. Sweet, a little hot, and intensely savory, with a texture that helps it meld in beautifully with the cheese, the way a good pie should. And here's a non-shocker: It's also good served with pasta.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Easy Oil Free Homemade Pizza Sauce
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