The kitchen smelled like Sunday night and the kids were arguing over toppings while I stirred a pot of simmering tomatoes into what I now call our family Pizza Sauce Recipe, a simple sauce that started as an experiment and became the warm, tomato-scented anchor of our slow, happy pizza nights.
Why You’ll Love It
This sauce is forgiving and familiar, the kind you make while the dough rises and the house fills with chatter, it works on a weeknight pizza, a casual flatbread, or spooned into a pasta bowl when you need something cozy, and it keeps well so you can make a double batch and save time later.
Serves 6
Prep Time: 10 minutes |
Cook Time: 20 minutes |
Total Time: 30 minutes
Ingredients
- 1 (28 ounce) can crushed tomatoes (about 800 g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic, finely minced
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon chopped fresh basil, plus extra for garnish
- 1/4 teaspoon red pepper flakes optional for a little heat
Instructions
- Warm the olive oil in a medium saucepan over medium heat until it shimmers, add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor, scraping any bits from the pan.
- Add the crushed tomatoes, sugar, salt, pepper, oregano, dried basil and red pepper flakes if using, stir to combine.
- Bring the sauce to a gentle simmer, reduce heat to low and let it cook uncovered for 15 to 20 minutes, stirring occasionally until slightly thickened and flavors meld.
- Taste and adjust seasoning, add fresh basil if you have it and stir it in at the end for brightness.
- For a smoother sauce, let it cool slightly then pulse briefly in a blender or use an immersion blender to your preferred texture, then reheat briefly before using.
Recipe Variations
- Herby Fresh Sauce swap dried herbs for a generous handful of fresh basil and oregano added at the end for a bright, garden flavor.
- Spicy Calabrese add 1/2 to 1 teaspoon crushed red pepper and a pinch of smoked paprika for depth and heat.
- No-Sugar Rustic leave out the sugar and simmer a bit longer to concentrate natural tomato sweetness, suitable for those avoiding added sugar.
- Garlic Forward double the garlic for a bolder, savory sauce that pairs well with meaty toppings.
Make Ahead: This sauce is very make-ahead friendly, cool completely and store in an airtight container in the refrigerator for up to 5 days, or freeze in labeled freezer-safe containers or ice cube trays for up to 3 months, thaw in the fridge overnight and reheat gently on the stove before using.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned for pizza sauce
Yes you can, peel and seed about 2 pounds of ripe tomatoes, chop and simmer longer to reduce and concentrate the flavors, but canned crushed tomatoes are more consistent and quicker.
How thick should pizza sauce be for baking on pizza
Aim for a slightly thick but spreadable sauce, not soup thin, so it won’t make the dough soggy; simmering 15 to 20 minutes usually gets you there.
Do I need to cook the sauce before putting it on pizza
short cook helps deepen flavors and reduce excess liquid, especially with canned tomatoes, so a brief simmer is recommended for best results.
Can this sauce be used for pasta as well as pizza
Yes the flavor works well for both, just adjust thickness by simmering longer for pizza or adding a splash of pasta cooking water when using for pasta
Pizza Sauce Recipe
This sauce is forgiving and familiar, the kind you make while the dough rises and the house fills with chatter, it works on a weeknight pizza, a casual flatbread, or spooned into a pasta bowl when you need something cozy, and it keeps well so you can make a double batch and save time later.
Ingredients
- 1 (28 ounce) can crushed tomatoes (about 800 g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic, finely minced
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon chopped fresh basil, plus extra for garnish
- 1/4 teaspoon red pepper flakes optional for a little heat
Instructions
- Warm the olive oil in a medium saucepan over medium heat until it shimmers, add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor, scraping any bits from the pan.
- Add the crushed tomatoes, sugar, salt, pepper, oregano, dried basil and red pepper flakes if using, stir to combine.
- Bring the sauce to a gentle simmer, reduce heat to low and let it cook uncovered for 15 to 20 minutes, stirring occasionally until slightly thickened and flavors meld.
- Taste and adjust seasoning, add fresh basil if you have it and stir it in at the end for brightness.
- For a smoother sauce, let it cool slightly then pulse briefly in a blender or use an immersion blender to your preferred texture, then reheat briefly before using.
Conclusion
This pizza sauce is a small, steady recipe that rewards a little time and a lot of warmth, it lives happily in your fridge and turns ordinary dough into something that pulls the family together, so make a pot, taste as you go, and know that experimenting with herbs and heat is part of the fun, you can make this your own and come back to it night after night.
