Go Back
Pizza sauce homemade - Image 3

Classic Homemade Pizza Sauce

A simple, no-cook pizza sauce made with crushed tomatoes, garlic, herbs, and olive oil. It comes together in minutes and delivers a bright, fresh flavor that's perfect for any homemade pizza.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 28-ounce can whole peeled tomatoes San Marzano tomatoes are ideal for their sweet flavor and low acidity
  • 2 tablespoons extra virgin olive oil Use a good quality oil for the best flavor
  • 2 cloves garlic finely minced or grated
  • 1 teaspoon dried oregano preferably Sicilian or Mediterranean oregano
  • 1/2 teaspoon fine sea salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • 5-6 leaves fresh basil torn, plus more for garnish

Equipment

  • Large mixing bowl
  • Potato masher or clean hands
  • Measuring spoons
  • Small bowl for mixing seasonings
  • Fine grater or garlic press (optional)

Method
 

  1. Drain the canned tomatoes, reserving about 1/4 cup of the liquid. Place the tomatoes in a large bowl. Using clean hands or a potato masher, crush the tomatoes until you achieve a chunky, rustic texture. This gives the sauce body.
  2. In a small bowl, combine the minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Pour the extra virgin olive oil over the mixture and stir to create a seasoned oil. This step helps bloom the dried herbs and infuse the oil with garlic flavor.
  3. Pour the seasoned oil mixture over the crushed tomatoes. Add the torn fresh basil leaves. Gently fold everything together until well combined. If the sauce seems too thick, add a tablespoon or two of the reserved tomato liquid until it reaches your desired consistency.
  4. Taste the sauce! This is the most important step. Adjust the seasoning with more salt, pepper, or a pinch of sugar if the tomatoes are too acidic. Let the sauce sit at room temperature for at least 15-20 minutes before using to allow the flavors to meld.

Notes

Chef's Tips:
• For a smoother sauce, pulse the tomatoes in a food processor instead of crushing by hand.
• Do not skip the resting time; it's crucial for flavor development.
• This sauce is also fantastic as a dipping sauce for breadsticks or a base for quick pasta.
Food Safety:
• Store unused sauce in an airtight container in the refrigerator
• Use refrigerated sauce within 5 days