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Pizza sauce recipe - Image 3

Classic Homemade Pizza Sauce

A perfectly balanced, rich, and flavorful pizza sauce made from simple pantry staples in just 15 minutes. This no-cook or quick-cook sauce is the secret to restaurant-quality pizza at home.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 28 oz can San Marzano whole peeled tomatoes or high-quality crushed tomatoes
  • 2 tbsp Extra virgin olive oil plus more for drizzling
  • 2 cloves Garlic finely minced or grated
  • 1 tsp Dried oregano preferably Sicilian or Mediterranean
  • 1/2 tsp Dried basil or 5-6 fresh basil leaves, torn
  • 1/2 tsp Kosher salt or to taste
  • 1/4 tsp Freshly ground black pepper or to taste
  • 1/4 tsp Red pepper flakes optional, for a hint of heat
  • 1 tsp Sugar optional, to balance acidity

Equipment

  • Large mixing bowl
  • Measuring spoons
  • Garlic press or microplane (optional)
  • Potato masher or food processor (for whole tomatoes)
  • Small bowl for mixing paste
  • Saucepan (if opting for cooked version)

Method
 

  1. If using whole tomatoes, pour the entire can (including juices) into a large bowl. Using clean hands or a potato masher, crush the tomatoes until you achieve a rustic, slightly chunky texture. For a smoother sauce, you can pulse them briefly in a food processor, but avoid making it puree-smooth.
  2. In a small bowl, combine the minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Pour the 2 tablespoons of extra virgin olive oil over the spice mixture and stir to create a fragrant paste. This step helps bloom the dried herbs and infuse the oil.
  3. Add the herb-garlic paste to the crushed tomatoes. Stir thoroughly to combine. If using, add the optional sugar now. Taste the sauce—it should be vibrant and well-seasoned. Remember, flavors will concentrate slightly when baked on pizza.
  4. For a no-cook sauce, simply cover the bowl and let the sauce rest at room temperature for at least 30 minutes to allow the flavors to meld. For a deeper, cooked flavor, simmer the sauce in a saucepan over low heat for 5-7 minutes, stirring occasionally, then let it cool.
  5. Your sauce is ready to use! Spread a thin, even layer over your pizza dough, leaving a border for the crust. Store any leftover sauce in an airtight container in the refrigerator.

Notes

Chef's Tips:
• The quality of your tomatoes is the single most important factor. Splurge on San Marzanos if you can.
• Do not overseason with dried herbs; they intensify during baking. Fresh herbs are best added after baking.
• This sauce freezes exceptionally well for up to 3 months. Portion it in ice cube trays for single-pizza servings.
Food Safety:
• If making the no-cook version, use sauce within 3 days and keep refrigerated.
• Always use clean utensils when handling the sauce to prevent contamination.