The Best Homemade Pizza Sauce
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How to make a homemade pizza sauce recipe that’s sure to make pizzas taste so much better! This sauce is quick and easy to make, freezes well, and has zero mystery ingredients!

Say hello to a nice and thick homemade pizza sauce. I so wish you could smell this sauce through the screen right now.
It’s warm, hearty, and is the perfect sauce to use on homemade pizzas. Making homemade pizza sauce isn’t difficult and it doesn’t have to be time-consuming either. My recipe makes a large batch that you could use on 3-4 pizza crusts depending on your sauce preference. I go light on pizza sauce (heartburn is so real at 33) so it usually lasts me for closer to 5 pizzas. Keep in mind though that it all depends on how long you simmer the sauce. The longer you simmer the tomato sauce, the more concentrated it’ll be.
It also uses mostly pantry staples so you can make it in no time!

This Homemade pizza sauce recipe is…
- Vegan-friendly
- Gluten-free
- the best pizza sauce
- Ready in around 30 minutes
What you need to make this easy pizza sauce recipe:
- Canned whole tomatoes: I’ve made this recipe enough times now to have tested it with whole tomatoes, diced canned tomatoes, and pureed tomatoes, and though all three of these work, I still find the whole tomatoes to be the best choice for making pizza sauce at home. Start by crushing San Marzano tomatoes and making my own ‘crushed tomatoes.’
- Olive oil: a generous splash not only helps flavor the sauce but also helps cook and bloom all of our aromatics and spices.
- Grated onions: You can grate the onions on a grater box, roughly chop and throw it into a food processor, or you can finely mince the onions for a heartier sauce. I use the food processor for minimum tears!
- Pressed garlic: I use a garlic press to help with this step. It takes seconds and the garlic really works into the sauce that way.
- Dried seasonings: My seasonings of choice are dried oregano, dried basil, and red pepper flakes. Sometimes I’ll cut back on the dried oregano a bit, especially if I’m topping the pizza with tons of toppings. However, this is your call. You can also add a tiny pinch of dried marjoram if you’d like!
- Sugar and salt: The salt and sugar help flavor the sauce. I find canned tomatoes to be on the acidic side, so the sugar helps tame it a bit. You could omit the sugar completely if this isn’t something that bothers you.


Can you swap out canned tomatoes for fresh ones?
That would work. In the summertime when tomatoes are at their best, I like to use fresh Roma tomatoes for this recipe. You’ll need about 1½ – 1¾ pounds of tomatoes. To prep, the tomatoes, score an “x” on the bottom of each tomato using a sharp paring knife. Add the tomato to a pot of boiling water and allow them to boil for 1-2 minutes. Remove the tomatoes carefully and place them on a plate or in a bowl. Allow them to cool. Then, peel the skin away from the tomatoes. Once that’s done, you can follow the recipe as listed.

How to make pizza sauce from scratch:
- Break down the tomatoes: Using your hands squish the tomatoes in a bowl, or use kitchen shears to break down the tomatoes into smaller pieces. You could also just use an immersion blender and just pulse it so the tomatoes are smaller.
- Cook the aromatics: In a saucepan over medium heat, add the grated onions, and the dried seasonings. Allow the oil to cook the onions for around 3-4 minutes, stirring frequently so nothing sticks or burns. Then, add the garlic and continue to cook for another 30 seconds.
- Simmer the sauce: Add the tomatoes along with the sugar and salt and allow the sauce to come to a simmer, then lower the heat and allow for it to cook for 30 minutes. You can taste the sauce and adjust with additional seasoning or salt as desired. You could also simmer the sauce for longer should you find it needs to be a little more concentrated for your taste.

Can you freeze pizza sauce?
Yes, you absolutely can! I usually use about half the sauce to make two pizzas, and once cooled, pop the rest into these take-out containers. You could also just place it in zip-top bags if you’d like and freeze it flat. That way you can stack your bags. You can keep the sauce in the refrigerator for about a week, and it lasts for 3 months in the freezer.
Ways to use homemade pizza sauce:
- On freshly made lazy no knead pizza dough
- On my traditional homemade pizza dough
- As a sauce for my cheesy garlic pull-apart bread
- On my Detroit-style pizza (a family fave!)
- As a sauce for my pull-apart garlic roll wreath
Other homemade sauces to make and try:

The Best Homemade Pizza Sauce

Ingredients
- 1 (28-ounce) can whole tomatoes
- 2 tablespoons olive oil
- ¼ cup grated onions (or finely minced)
- ½ - ¾ teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ - ½ teaspoon red pepper flakes (depending on heat preference)
- 3 cloves garlic, pressed
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Instructions
- TOMATOES: Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid.
- AROMATICS: In a medium saucepan placed over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow them to cook for 3-4 minutes, stirring frequently so nothing sticks or burns. Add garlic and continue to cook for another 30 seconds to a minute.
- SIMMER: Add the prepared tomatoes along with the sugar and salt. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Ue the sauce for pizzas immediately or allow to come to room temperature before storing in containers.
Notes
- Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.

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152 Comments on “The Best Homemade Pizza Sauce”
Hello! I am SO excited to try this! Just a quick question…in your ingredients it says:¼-1/2 red pepper flakes (depending on heat preference)
What is the measurement used? Teaspoon? Tablespoon?
Thank you!
Janet
Hi Janet,
Thanks for catching that, i’ve gone ahead and fixed the recipe card. The recipe is suppose to read ‘teaspoon’. Hope you enjoy it! 🙂
Yum- this would be perfect to use with the tomatoes I canned over the summer! Do you think I could also can this recipe up and store for later? It seems like it could work well 🙂
Hi Kelsey,
That sounds like a great idea! I’m unsure about canning, unfortunately i’m not very familiar with it. Please do let me know if you try it (and it works well). I’m sure others may be wondering as well. Thanks!
as a nutritionist, I am surprised to see sugar and salt. yes, the recipe will taste better because we have acquired a taste for those products but they will kill you in the end.
Hi Giada,
As a nutritionist myself (as a profession), I can understand your concern. But using/not using salt and/or sugar are a personal preference. I am simply providing a healthier alternative than purchasing store bought sauce. Feel free to leave out the salt and sugar to your preference!
I think the sugar and salt in this recipe is such a small amount that even health concious people won’t be too concerned. A store bought or even restaurant sauce probably had much more. The good news about making your own is at least you know what’s in it and you can adjust the amount of any ingredient. Personally I think it looks perfect and I’m trying it tonight. Even picked up the San Marzano tomatoes tonight. Thank you for this!! You’re a doll!
I agree with you on the sugar/salt issue, Tammy! Exactly. Isn’t it awesome knowing exactly what goes into your food? Hope you enjoyed the sauce! Thanks for commenting 🙂
Can u put out one that use tomato from scratch thank you
I love the is recipe. Thank you for sharing. I make my own spaghetti sauce and would love to see what you put in yours. thank you!
Thanks Heidi. It’s on my list of recipes to share, hopefully soon 🙂
What kind of container do you recommend freezing the sauce in? Love this and can’t wait to try it!
Hi Caren,
I store it in a plastic container. A ziplock bag that’s safe for liquids will work too. Just make sure to cool the sauce completely before putting it in the bag.
Awesome… Just made it
Never using a store bought
HoW many fresh tomatoes would you use instead of the canned
This really depends on the size of the tomatoes, you need a total of 1 1/2 – 1 3/4 pounds.
This was a delicious pizza sauce. I used Muir Glen Organic diced tomatoes and had great results. Used the immersion blender to smooth it out. So happy to have sauce leftover to freeze!
Yay! Glad you enjoyed it Marcia!
Marcia you are so sweet for replying to every single comment. Question? If I use fresh tomatoes, do you recommend Roma Tomatoes?
Yup! Roma tomatoes are perfect for this recipe 🙂
Have you ever canned your sauce, or have you only frozen it. I would love to make this in large quantities and then can it.
I’ve only frozen it. To be honest, i’m a little intimidated by the thought of canning. After doing some research, I think this recipe should be fine if canned.
This was the best pizza sauce ever! I didn’t use the sugar and my 12 year old niece loved it! Thanks!!
This was by far the best sauce recipe, thank you for sharing. .
Do you add the leftover juice from the can of whole tomatoes or just the tomatoes?
My whole tomatoes came packed in more of a thicker sauce than a juice so I added it all in. But it’s to preference, if you prefer a thinner pizza sauce, add in the juice (½ or all!), if you prefer it thicker, i’d probably leave the juice out. 🙂
Awesome, great work Marzia! This sauce looks great. I’ve been looking for a great pizza sauce recipe to use for a party guide that I’m putting together and I think this fits the bill perfectly.
Can’t wait to try it out for myself this weekend!
This pizza sauce sounds delicious!! I love, love, love making pizza from scratch but I usually cheat the sauce and use a jar. Now, I am definitely going to try this recipe out and make my sauce! Thanks for the recipe!
much love,
Heather
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Marzia, as a chef for 15 years, I have to tell you, this is the sauce I’m gonna use moving forward. Nicely done dear!
Whoa! That’s awesome — Thanks Mike!
You’re so incredibly welcome. ? If you ever need anything, from on chef to another, contact me via email.
I’ve just tried this recipe on my pizza and it was amazing. Thank you very much!
I made this sauce and really enjoyed it, but my daughter wasn’t crazy about the oregano. I have since been using this exact receipt minus the oregano and sugar (I figured the sugar was used to offset the bitterness of the oregano and the basil seems to add enough sweetness) and my family loves it. I must confess that I didn’t try just reducing the amount of oregano. Thanks!
The tomatoes I used may already be on the sweeter side, so I thought the sauce was a touch too sweet. Next time I’ll maybe half the sugar and adjust after, but even still, this is one of the best sauces I’ve had and I’m only using it going forward. It’s even great on pasta (I blend the tomatoes because I prefer less chunky). Thank you for the recipe! No more jarred sauce for me.
Okay, I’m not sure if I should thank you or not because my family is obsessed with this sauce and I’ve made 6 batches since New Years haha! It’s really easy to make and the taste is phenomenal. I tried cutting back on the sugar and ended up missing it, so the recipe is perfect as is. Thank you, again!
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Hi. Looks like a winner recipe, especially after reading all the glowing comments! Just wondering, before I make it fir myself, did you use fresh or dried oregano? The basil called for dried, so I wondered if the oregano was supposed to be fresh, and I couldn’t tell from careful scrutiny of the picture. Big difference in measurements for fresh vs dried so I wanted to check. Thanks so much! Brenley
Hi Brenley!I used dried oregano, but fresh oregano would work as well, you’d just have to double the quantity.
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This is a family favorite in my house! We even use it for spaghetti. Would love to hear more about canning this if anyone had tried that yet.
Just made this. Only change I made was adding a Parmesan rind. DELICIOUS!! Thanks for sharing!! ???
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Love this sauce, my italian sister in law makes the same. I also this sauce for pasta spaghetti sauce by adding minced beef or porc, green peppers and mushrooms.. Love it. Just one thing that is different, instead of using sugar to reduce acidity she uses 1/2 tsp of baking soda wich I find cuts the sweetness and reduces acidity a lot more. Love your recipes!
I see you and your husband live in Texas I hope you do not live where tropical storm Harvey Hit.
I plan on trying this recipe without the red pepper flakes. I do not like spicy foods. but all of the other ingredients look ok. please be safe.
Hi Heather! We actually do live in the area that was unfortunately struck by TS Harvey, but were very fortunate to have made it through without much damage to our home. I really appreciate your concern! I’m glad to hear you’re giving the pizza sauce a try. Hope you enjoy it! 🙂
Great pizza sauce! I used fresh tomatoes and a can of tomato sauce and cooked it down for almost an hour. It was absolutely delicious! Thank you so much for sharing!!
I loved this. I couldn’t believe how good it smelled while it was cooking and have been raving about it to my husband ever since. It will be tempting to use every single tomato from my garden for just this sauce. YUM!!
I finely diced the onions (I couldn’t imagine the tears after grating an onion). I did about 2/3 teaspoon (or so) of basil and added probably 1/2 teaspoon (at least) of parsley (because I love it!!). I probably only did 1/8 teaspoon or less of crushed red pepper. And halved the sugar.
This is a favorite in our family. Simple and tasteful! I love that I can make two 15 inch pizzas and still have leftovers to freeze for next time. Super easy too!
Great pizza sauce I make it X4 every time. Last great in the freezer.
oh wow I wouldn’t even think to freeze it for later. Great idea!!!
I make a related sauce with Cento San Marzano tomatoes as the main ingredient. The way I do your step 1 is to roughly chop the tomatoes in the can with a sharp knife. Some may prefer that (one less bowl to wash), though using your hands is great too!
Great tip, thanks Mark!
I’ve made this for grilled pizzas for family and friends many times. It is always a hit! I add a touch more salt but otherwise I keep it like the recipe
Friday night is pizza night and nothing beats homemade pizza! I’ve made a lot of good pizzas but was still searching for that perfect sauce. I think I found it. Crushed the tomatoes with my hands and got that perfect texture I was looking for. My new go-to recipe. Wouldn’t change a thing. Thanks?
This was such a great and easy recipe to make! Thanks so much. I posted a picture of the pizza I made with it, and had many peeps asking for the recipe. I sent them your way!! Thanks again.
Authentic and awesome, agree using good quality Italian tomatoes makes all the difference . Came out fantastic
This looks so delicious. Now time to create!
Very nice recipe
I tried and it’s come out same like above pictures and test is yummy I tried recipe without onion and garlic and test very nice
Thank you
Falguni
Absolutely delicious! Will be trying this recipe. Thank you for the post 🙂
really lovely flavoursome sauce
How many cups would I need if I used fresh tomatoes?
Unfortunately, I’m not sure how many cups it would be, you’ll need 28 ounces total.
I made this tonight exactly as the recipe states. AMAZING! Full of flavor, well balanced seasonings, and very easy to follow. This is going in my classic recipes file. ?
This is our preferred pizza sauce. We also add to it 1 1/2 tsp dried fennel.
Hi there, I was looking for a pizza sauce recipe and happened to come across your site. This recipe looked so good and easy that, after scrolling through all the comments, I decided to go big or go home and make a double batch. Omg, I’m so glad I did. It is DELICIOUS!! Made exactly as written and it is the best sauce ever. Next time, I’ll triple the batch. Thanks so much for an outstanding recipe!!
I made the recipe exactly as written, and it is fantastic! My husband even mentioned that it was the best pizza sauce he had ever eaten. He usually asks for light sauce, but he liked this so much he added extra. I cooked it while my pizza dough was rising, and it was so easy! Thanks for posting!!
This is my new go-to recipe for pizza sauce. Delicious. I used all ingredients as specified, but held the garlic out until the last because I love to taste garlic and cooking sometimes diminishes the flavor. I also let it simmer for at least an hour to develop the flavors
I love it – thank you!
I Can’t Stop Cooking – a Pinterest pinner
I went searching for a pizza sauce recipe that I could home can this summer. I have found it. I absolutely love this recipe! Thank You.
Fantastic,so easy and tasted great, recommend to anyone
Hi I was wondering if I could substitute San marzano crushed tomatoes to save a step or will this change the flavor?
That should work just fine!
How did you freeze the pizza sauce?
Came out better than expected. Worth a try. I used all ingredients but finely chopped the onion. Simmers 45 minutes.
This is awesome. Don’t skimp on tomato brands…San Marzano makes all sauces turn out best…I am a convert.
Excellent!
This was very good. After adding about 3/4 cup of water to ingredients I simmered for about 1 1/2 hours. Excellent & easy!
Can you can this sauce? If so, how long do I process in the pressure cooker?
Very good! Adjust spices accordingly.
What an amazing sauce. Made my first homemade pizza and almost drank the sauce before I had a chance to put it on the pizza. Upped the spice and couldn’t find any basil but still, wow.
Love this “best ever” pizza sauce recipe. I’ll never use another. I did make one change. I have an herb garden so I used all fresh herbs. Delish!
I can only imagine how much better the sauce was with your fresh herbs, Dolores! Thank you for taking the time to come back and comment 🙂
This sauce was amazing!!! Thank you for posting it!!!
So glad you made it, Lisa! Thanks for commenting 🙂
Wonderful! More authentic & fresh than recipes using tomato paste. I used fresh 1 tbs oregano & 2 tbs basil and 4 minced garlic. I used frozen pizza dough from the Italian delly. No pizza stone so just used baking pan. I threw crushed chilies on top of the pizza before baking. Wished I had worked harder to spread the dough out thin. I kept it n the oven till my crusts were toasty & even though thick it was still cooked right through & super delicious.
Sounds delicious! Thank you for taking the time to come back and comment 🙂
This sauce was FABULOUS! We’ll be using it again this weekend.
So happy to hear that, Natasha! I appreciate you taking the time to come back and comment 🙂
I made this last night for pizza and it was absolutely delicious!
Thank you for a great recipe
Noreen
That’s awesome; so glad you gave it a go, Noreen! Thanks for circling back to leave a review 🙂
This was amazing! It really upped my pizza game.
Love hearing that! Thanks for taking the time to come back and leave a comment, Kacie!
Hands down… best pizza sauce recipe!!!!!
Oh yay! So glad to hear it was enjoyed, Ann!
Wow what an amazing recipe. My first homemade sauce and I can say it’s way better than store bought. Thanks so much for sharing your knowledge!
So glad to hear you enjoyed it, Max! Appreciate you circling back to leave a comment 🙂
I was looking for something simple and easy to make and came across this recipe!! I’ve made it and it’s absolutely yummy!! I’ve gotten the thumbs up from my picky son so will keep this recipe for future use!!
That’s awesome, Melissa! Appreciate you circling back to leave a comment 🙂
The description called for fresh roma tomatoes and the recipe below called for canned tomatoes. Which did everyone use when they made it? I read all the comments and did not see one addressing this. Maybe I am not understanding it clearly. Could you help me with this please? Thanks
This recipe calls for canned tomatoes, however, if you check the post, there are instructions on how you can use fresh tomatoes if you’d prefer 🙂
Great sauce!
Glad to hear it! 🙂
To be honest, I have never ever made a pizza before and I was looking for a simple and quick recipe. This one turned out to be FANTASTIC. My girlfriend loved it. Thank you Marzia.
So happy to hear you gave it a try, Devesh!
Hi, do you think it would make a difference if I used an immersion blend to purée the sauce a little bit?
Nope, I think that should work just fine! I’ll just add that if the sauce is thin after blending, you might just want to cook it a little longer to evaporate some of that extra liquid so that it doesn’t make your pizza crust soggy!
Can this recipe be canned?
My husband has a tomato allergy, so I have a seperate recipe for those ingredients, but used your seasonings.
It was EXCELLENT!
I just wondered if this could be canned (for longer shelf life) instead of frozen? If it can be, any suggestions on the process?
Thank you!
Not sure about canning, unfortunately!
I can mine in jelly jars or pint jars-pressure can for 10 minutes at 5 pounds of pressure-i can my salsa and red tomatoe relish the same way
My “go to” recipe for pizza sauce! LOVE it! When in season I use my garden Romas and if I want the sauce a little thicker I have added a small tin of tomato paste with a tiny bit more sugar or honey.
Also delicious sauce for my Chicken Parm❤️
What a great idea to use it for chicken parm!
I used this recipe tonight for homemade pizzas and it was a hit!! I did used fresh pineapple tomatoes so the sauce was yellow and sweet and delicious and I have tons more pineapple tomatoes coming in and plan on making a bunch more sauce using this recipe thanks for sharing!!
How interesting, love that you made it your own! Thanks for taking the time to leave a comment 🙂
I’ve made this sauce several times and each time it has been AMAZING!
So happy to hear you’ve enjoyed it, Natasha!
How did you freeze the pizza sauce?
Please see the post for freezing instructions.
OMG! This recipe is definitely a keeper! It’s gorgeous! Lovely colour too! Took about an hour and a half, though, because I was working with freshly picked San Marzanos from the garden, approx 1.3kg, but it’s worth the effort! Came out to 2 jars. Thank you!
Fresh San Marzanos! How delicious! So happy to hear you enjoyed this recipe, Anita!
Made this today…excellent pizza sauce! Lighter than store-bought, not acidic, very tasty.
I made this last week WOW the best making more to freeze while we have lots of tomatoes
Wow…was looking to use up some tomatoes from the garden and used this recipe. They’d were just regular tomatoes, not plum. It worked beautifully, and when I have used all the sauce, I will try the canned tomatoes. Thank you for such a usable recipe!
So happy to hear you enjoyed the recipe, Jay! And love that you used homegrown tomatoes!
This sauce was quick and turned out great! Flavorful and thick- it was perfect for my homemade pizza!
Your recipes have done so much to keep me within my nutritional goals. You rock!
The easiest sauce I’ve ever made…and absolutely delicious.
This is awesome pizza sauce
I made this by roasting my own tomatoes. Super tasty sauce.
I absolutely love this pizza sauce! I make a double batch and freeze half. I use a hand blender to puree the tomatoes. San Marzano tomatoes are great. I have made it many times. Love it! My son and I have a tradition now making homemade pizza using this sauce. Thank you!!!
Yes. I used Italian crushed tomatoes in puree. She said whole but I don’t like seeds everywhere. 2 cups was adequate and I simmer for an hour and add 1/4 cup chicken broth for more liquid if needed. Overall this is the best recipe I could find.
Simple good pizza sauce, I substituted dried for fresh basil
This sauce was SO easy and SO good! I made it twice, and the second time I didn’t bother with breaking up the tomatoes first. I just dumped them in the pot after sautéing the aromatics and then used my potato masher to crush them. I will seriously never go looking for another pizza sauce recipe or buy jarred sauce. Using San Marzano tomatoes makes a world of difference! Thanks for the great recipe!
I wasn’t fan of pizza sauce until I tried this recipe. The difference between something you can buy and this homemade sauce is night and day. This sauce is so easy and so good!! Now I put extra sauce on homemade pizza because I love it so much. I made King Arthur’s cheesy pan pizza last night using this sauce and oh my gosh…. sooooooooo delicious!!
Reviewed five different sauces, with each one I analyzed all the ingredients and chose this recipe for my pizza sauce, with the other four recipes as alternative choices.
After making four pizzas two different times, this recipe is hands down the only recipe we needed. It is absolutely the most delicious sauce we’ll ever need!
It’s so rich, yet has a sweet fruity and succulent taste. Delicious!
I made this sauce tonight for the first time and it is now my go-to pizza sauce recipe. The search has stopped.
OH MY GOD!! This recipe just made my life a little more difficult. I will never use jarred sauce again!! This is amazing.
Hello. Thank you for sharing. I’m wondering how well this pizza sauce recipe would taste if pressure canned for later use? If i go to all this work to make a small amount it makes more sense to me to put two or three batches up at one time.
So much better than store bought! Thanks so much, this has made weekly pizza night that much better!
Today, I’m making it for third time. We (my family) like it very much! It is the best! Thank you for sharing.
Can I substitute crushed tomatoes instead of using whole tomatoes?
I LOVE this sauce! I order cases of San Marzano organic tomatoes, and use those 28-oz cans. I make the sauce and then put it in small plastic containers which go into the freezer. Each container holds enough for one pizza, so I remove it from the freezer and thaw it on the day I am making pizza. If I forget, it takes only a few minutes to pop it into a pan on top of the stove to thaw it out.
This is the BEST sauce!!!
Excellent! It’s my favorite pizza sauce now. I made it with the fresh tomatoes from my garden. Also, I added a little fresh basil. Thank you!
This recipe is AMAZING! Love it so much. I always use San Marzano organic canned tomatoes. Homemade pizza is weekly staple in our house and this is my go to sauce. Delicious!
Soooooo good!!
I don’t have whole canned tomatoes, but I have a large can of crushed tomatoes. Are there any adjustments I need to make?
Simply AMAZING! Was just scrolling through the comments while it’s simmering on the stove and decided to leave one. I just discovered this recipe in the last year and haven’t used a different one since. Making a double batch this time to have some extra in the freezer. Thank you, for such a wonderful recipe!
Good base to start with. Made per recipe, but basil, oregano, salt and sugar were not enough. While I like hot peppers, I think I will leave them out next time.
I never thought about grating onion for a sauce, but it works well. Thank you for sharing your recipe.
Made this on the weekend. It was Amazing!!! Will never buy bought pizza sauce again. Thank-you!
This recipe is absolutely delicious! I have added it to my list of “Go To Recipes”–recipes that are a resounding success and crowd/family favorites. I used canned diced tomatoes and smashed them with a potato masher. I left out the sugar (trying to omit sugar whenever possible), but otherwise followed the recipe exactly as written. Simmered for 45 minutes.
I will be visiting your site often now and recommending to others. Can’t wait to try the marinara sauce recipe next.
Why is it SO salty?!
People…I recommend using 1/2 teaspoon and then tasting
Made this tonight with my grandson. It is delicious. He loves garlic and it looked like a lot,, so I figured he snuck in extra, however it was perfect. We had only fresh basil and oregano. I did add a little tomato paste which it needed, probably because I used the store brand whole tomatoes, which often have more liquid. I tripled the batch, which covered 3 pizzas with about 3-1/2 cups left over. My grandson insisted we make breadsticks with extra pizza dough just to dip in the sauce because he loved the sauce so much. I am never bothered by a little salt and sugar, and it really is minimal. They balance the flavors.