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A bowl with pizza tomato sauce

Pizzeria-Quality Homemade Pizza Sauce Recipe

A simple, no-cook pizza sauce with two variations: a fresh, bright version using crushed tomatoes and a rich, bold version using tomato paste.
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Ingredients
  

Note: This recipe makes enough sauce for 3-5 pizzas. If you need less, simply cut the ingredients proportionally.

Base Ingredients (Common to both):

  • ¾ tsp Salt Essential for bringing out tomato flavor
  • tsp Dried Oregano, OR 2-3 fresh basil leaves, chopped OR 2-3 fresh basil leaves, chopped
  • tsp Olive Oil: 1 tsp
  • 1 clove Garlic (finely chopped/minced) OR ½ tsp garlic powder optional
  • ¼ tsp Sugar optional (adjust to flavor)

Version 1 (Crushed Tomatoes):

  • Canned Crushed Tomatoes: 1 can 400g / 14 oz

Version 2 (Tomato Paste):

  • 1 Tomato Paste: 1 can 150-170g / 6 oz
  • 1 cup Water to thin the sauce Start with ½ cup and adjust for consistency

Instructions
 

Method 1: Crushed Tomato Sauce (Fresh & Bright)

  • Open the can of crushed tomatoes and pour them into a medium-sized bowl.
  • Add the salt, dried oregano (or basil), olive oil, and finely chopped garlic.
  • Stir the mixture thoroughly until all seasonings are evenly distributed.
  • Taste the sauce and add the optional sugar if the tomatoes are too acidic for your preference.
  • Adjust salt to taste.
  • Use immediately or let it sit for 30 minutes to allow the flavors to meld before topping your pizza.

Method 2: Tomato Paste Sauce (Deep & Concentrated)

  • Empty the can of tomato paste into a bowl and add all the dry seasonings and olive oil.
  • Add an initial 1/2 cup of water and stir until the paste begins to loosen and become smooth.
  • Gradually add more water while stirring until you reach your desired "sauce" consistency.
  • Taste the sauce and adjust the salt or sugar levels to balance the concentrated tomato flavor.
  • Let the sauce rest for at least 15 minutes to allow the dried herbs and garlic to hydrate.

Notes

  • Yield: This recipe provides enough sauce for 3 to 5 pizzas depending on your topping preference. To make a smaller batch, simply halve or third the measurements.
  • Herb Tip: It is generally recommended not to use both oregano and basil together; choose one to maintain a clear flavor profile.
  • Consistency: If using Version 1 (crushed tomatoes) and the sauce is too watery, you can strain the crushed tomatoes briefly before mixing in the seasonings, or add one tablespoon of tomato paste.
  • Storage: Both versions can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword Crushed Tomato Sauce, No-Cook Sauce, Pizza Sauce, Tomato Paste Sauce