Pizza Sauce

ByMandy Applegate
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After making Pizza Sauce from scratch, I can’t go back to store-bought. The sauce is rich and deeply flavorful with garlic depth and Italian seasoning. A touch of heat from red chili flakes balances the sweetness perfectly. The texture is silky and spreads beautifully on any pizza. It’s homemade sauce that actually makes a real difference.

A clear jar filled with red pizza sauce sits on a white surface, with a small glass of olive oil and basil leaves in the background.
Pizza Sauce. Photo Credit: Splash of Taste.

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I make it for Friday pizza nights and game day gatherings because it’s easy, budget-friendly, and tastes way better than anything from a jar. It stays fresh in the fridge for up to 3 days or in the freezer for up to 3 months, so I usually double the batch. You’ll love having it on hand for last-minute dinners.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A bowl of chopped tomatoes, diced onion, minced garlic, and small bowls of olive oil, Italian seasoning, red pepper flakes, salt, and pepper are arranged on a white surface—perfect ingredients for homemade pizza sauce.
Pizza Sauce Ingredients. Photo Credit: Splash of Taste.

How to Make Pizza Sauce with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making this pizza sauce recipe from scratch is easier than you’d think, and it tastes so much better than store-bought.

Simmer All Ingredients

Add tomatoes, onion, extra-virgin olive oil, minced garlic cloves, Italian seasoning, a pinch of red chili flakes (or crushed red pepper flakes), salt, and pepper to a large or medium saucepan over medium heat. I love using my heavy-bottomed saucepan for even cooking.

Reduce heat and simmer for 45 minutes, stirring occasionally with a heat-resistant wooden spatula. The diced tomatoes will break down, and the onions will soften as everything cooks together. Use a wooden spoon to stir and break up any large tomato pieces.

I use San Marzano tomatoes like plums, because they have a perfectly balanced sweet and tangy tomato flavor, but you can also use fresh canned whole peeled tomatoes if you want. Optional basil sprigs toward the end of cooking add a bright, herby flavor to the sauce.

A large pot of pizza sauce sits on a countertop, with a small glass of olive oil, a bulb of garlic, and a pinch of ground pepper nearby.
Simmer for 45 minutes until the sauce is thick, sweet, and perfectly savory.

Blend Until Smooth

Remove from the heat and allow to cool enough so you can blitz it in your food processor or a professional-grade blender until you have a smooth sauce. You can also blend it with an immersion blender right in the pan.

Use it right away on your pizza crust or later, and reheat it over medium heat using your nonstick skillet. Garnish with chopped fresh or dried herbs if desired, just before serving.

Enjoy your pizza sauce!

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A person holding a glass jar filled with red pizza sauce on a white surface, with greens and a glass of oil in the background.

Pizza Sauce

I love making Pizza Sauce when I'm craving fresh pizza from scratch because it tastes so much richer than anything from a jar. The sauce is smooth and tangy with garlic, Italian seasoning, and just the right balance of sweetness and heat from red chili flakes. I use it for pizza nights, game day gatherings, and pasta dishes when I want that homemade flavor. It's easy to make and tastes like the real deal. Keeps in the fridge for up to 3 days or in the freezer for up to 3 months.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Sauce
Cuisine: Italian
Servings: 4 Cups
Calories: 112kcal
Author: Mandy Applegate

Ingredients

  • 28 ounces plum or chopped tomatoes canned
  • 1 medium onion chopped
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 1 tablespoon Italian seasoning
  • 1 pinch red chili flakes
  • Salt and pepper to season
Metric – US Customary

Instructions

  • Add tomatoes, onion, olive oil, garlic, Italian seasoning, a pinch of red chili flakes, salt, and pepper, to a pan over medium heat. Bring to a simmer, and simmer for 45 minutes, stirring occasionally.
    28 ounces plum or chopped tomatoes, 1 medium onion, 2 tablespoons extra virgin olive oil, 2 cloves garlic, 1 tablespoon Italian seasoning, 1 pinch red chili flakes, Salt and pepper
  • Remove from the heat and allow to cool enough that you’re able to place it into your food processor or blender. Blitz until you have a smooth sauce and then return it to the pan. When you are ready to use your sauce reheat it over a medium heat. Enjoy your pizza sauce!

Notes

I’ve made this pizza sauce dozens of times, and these tips will help you get the best results.
Use quality canned tomatoes: San Marzano or good plum tomatoes make a noticeable difference in sweetness and texture.
Simmer low and slow: Let the sauce bubble gently for the full 45 minutes so the flavors develop and the tomatoes break down properly.
Cool before blending: Hot liquids expand in a blender and can cause the lid to pop off, so wait until the sauce is warm but not scalding.
Adjust the heat level: Start with a small pinch of red chili flakes and add more after blending if you want extra spice.
Blend to your preferred consistency: Pulse a few times for a chunkier sauce or blend longer for an ultra-smooth finish.
Store properly: Pour cooled sauce into an airtight container or a glass jar that seals tightly, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge if frozen before reheating gently over the stove, stirring frequently as you go to prevent burning.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 286mg | Potassium: 436mg | Fiber: 3g | Sugar: 6g | Vitamin A: 262IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 3mg
Tried this recipe?Let us know how it was!

How to Store Leftovers

Let the pizza sauce cool completely before transferring it to a mason jar with a tight lid or an airtight container in the refrigerator. It’ll retain its fresh flavor and consistency for up to 3 days.

For longer storage, freeze it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw frozen sauce overnight in the fridge and reheat gently on the stovetop, stirring occasionally until warmed through.

What to Serve With Pizza Sauce

Obviously, pizza is the main event, but this sauce works beautifully with so many other dishes. Spoon it over baked ziti, use it as a dipping sauce for mozzarella sticks or garlic knots, or spread it on calzones or flatbread for quick flatbread pizzas.

I also love using it as a base for pasta when I want something simple and comforting. Toss it with spaghetti and fresh basil or dried oregano, spread it on focaccia before topping with cheese and vegetables, or use it in vegetarian lasagna for an extra layer of flavor.

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A vegetarian for over 45 years, Mandy has taught herself to be creative in the kitchen, using traditional appliances and air fryers. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world.

5 from 29 votes (29 ratings without comment)

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