A homemade pizza sauce recipe that’s sure to make your homemade pizzas taste so much better! This sauce is quick and easy to make, it freezes well, and has no mystery ingredients! Don’t you love knowing exactly what goes in your food?
I think it’s safe to say that not all pizza sauces are created equal. And I can definitely tell you that i’m picky when it comes to sauce. Are you? I for one, cannot stand a super sweet tomato sauce. If it tastes like just a bunch of sugar, i’m not eating it. <– That’s a fib, i’m eating it, I just won’t be happy about it.
Making homemade pizza sauce isn’t difficult, and it doesn’t have to be time consuming. I know they say you’re suppose to slow simmer this sauce for days (or hours) and stuff, but really, it’s just not possible for everyone to do.
My tomato sauce takes 10 minutes of prep work and about 35 minutes of cooking time. I like to make a double batch and freeze half for later use. One batch makes enough to cover 2 pizzas with sauce generously. The sauce can be frozen for up to 3 months so on a busy weeknight you can have homemade pizza in under 30 minutes with homemade pizza sauce that’s full of real, authentic ingredients and none of that ‘mystery’ stuff.
So let’s jump right into this tomato sauce, i’ll explain stuff along the way too.
This first step really helps ensure the oil is well flavored. You want to use a qood quality olive oil here. <– Look at me, I sound like Ina Garten. But it’s so true! The better the oil, the better it will taste. Add in the herbs, i’m using oregano, basil, red pepper flakes, and grated onions. You can also give them a fine chop if you prefer a little more texture to your sauce. Let the ingredient brown in the sauce for 3-4 minutes.
Next we add in the garlic and let it cook for 1 additional minute. We don’t add the garlic in the first step, because we’d end up with almost charred garlic. That’s definitely not going to make for a good sauce. It may be a sauce you can’t forget, but definitely not in a good way.
Okay, pause — let’s talk tomatoes. Remember how we said we want to use a good quality olive oil? Well guess what? You also want to use a good quality tomato(es). You can use fresh tomatoes if you like, but it’s probably best to do so when they’re in season. Otherwise you’re better off using a canned tomato in terms of flavor. I’m using San Marzano tomatoes, these have so so so much flavor.
They’re perfect for the slow simma’ we’re about to put them through, too. Mine came peeled, whole in a can. Place them in a large bowl and just use your hands to break them down a bit.You can also use an immersion stick blender and just pulse it here and there until some of them are broken down. I don’t suggest a jug blender as they would become totally mushed.
Add the tomatoes to the sauce pan, along with the salt and sugar. And now starts the slow simma’. Let this baby hang out for at least 30 minutes on the stove. You want the tomato flavor to really develop by marrying all the other ingredients in the pizza sauce. Once the 30 minutes are up, give it a taste, adjust seasonings to your liking. For added flavor, you can continue to cook for an additional 15 minutes, but keep in mind that the sauce will reduce as you cook it. Cooking it for too long may leave you less than the amount of sauce I had.
Just look at that sauce! (insert emoji with hearts instead of eyes). That’s how I feel about this homemade tomato sauce. It’s an easy recipe to follow. There is so much you could do with this. I’m going to use this tomato sauce with some more basil and bake eggs with it in little ramekins. Perfect for when you have leftover sauce! How amazing is that going to be? Too amazing for words, clearly.
The texture to my pizza sauce is slightly chunky. If I had to describe it, it’s the kind of sauce you find on Chicago-style pizza. Can you blame a Chicago gal for liking Chicago-style pizza sauce?
Make a big batch of this stuff so you can freeze some for later. Only 9 ingredients for the perfect pizza sauce that will make every kind of pizza you make taste like it just came out of a pizzeria oven!
Oh and check here for an easy to follow along step-by-step tutorial on how to make homemade pizza dough!
- 1 (28 ounce) can San Marzano tomatoes (or the best quality you can find)
- 2 tablespoons olive oil
- 1/4 cup grated onions (or finely diced for chunkier texture)
- 3/4 teaspoon oregano
- 1 teaspoon dried basil
- 1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
- 3 cloves garlic (grated or minced)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- If your tomatoes are packed whole, pour them into a large bowl and using your hands break down the tomatoes so that they’re chunky but not completely liquidy. This can also be done with an immersion stick blender by just pulsing it a few times. Set aside.
- In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
- Add the tomatoes from step #1, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an addition 15 minutes.
- Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
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