Homemade Pizza Sauce is the secret to a truly delicious pizza or calzone. Made with ripe tomatoes, garlic, olive oil and classic Italian herbs, this sauce delivers fresh authentic flavor in every bite.
From mom's kitchen this homemade pizza sauce is not only easy to make, but ready in minutes!
Use this pizza sauce on my recipe for Homemade Calzone Recipe, Homemade Stromboli Recipe, Caprese Pizza with Fresh Mozzarella or my Fool Proof Pizza Dough Recipe.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love this pizza sauce not only because it's easy to make but:
- it's made with simple pantry ingredients
- bursting with fresh tomato flavor
- great for making ahead and storing for later use
- freezes beautifully
- versatile use in pizza, calzone, panzerotti, stromboli or pasta too!
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The Best Tomatoes to Use for the Perfect Pizza Sauce at Home
Growing up in an Italian household, my parents always had a vegetable garden, grapes and a few fig trees. The perfect combination for a summer feast.
In the fall, my parents always made tomato sauce using their own vine ripened San Marzano tomatoes. Mom also jarred chopped tomatoes ready to make fresh Pizza Sauce at Home.
San Marzano tomatoes are like gold. They are perfect not only for tomato sauce but also for pizza sauce because they are meaty on the inside, don't have a lot of seeds or surrounding gel.
That means that they have less moisture than most other tomatoes like beef steak tomatoes.
This makes ripened San Marzano tomatoes perfect for tomato sauce and homemade pizza sauce!
If you don't have access to a garden, store bought peeled San Marzano tomatoes work well too or any other kind of tomatoes. Just make sure that you squeeze any excess moisture out of the tomatoes before you chop and cook with them because traditional pizza sauce is thicker than regular tomato sauce so you don't need the juices they are stored or extra liquid.
Ingredients
This homemade pizza sauce comes together with: olive oil, garlic, salt, fresh san marzano tomatoes and fresh basil.
For exact measurement details and directions see recipe card...
How to Make the Best Homemade Pizza Sauce
If you prefer to use peeled tomatoes, score the top of the tomato with an X. Place in boiling water for about 5 minutes and remove. The skin should peel away easily.
Wash the tomatoes and cut them in half, remove any seeds and squeeze any moisture from soft parts.
Chop the tomatoes into small slices. Or chop using a food processor.
In a small pot, heat up oil and cook garlic until fragrant. Add chopped tomatoes.
Add salt and basil and any other seasoning. Stir and cook for about 30 minutes covered. Once the tomatoes have cooked down and are soft resembling a thick sauce it's ready.
Storage:
Homemade pizza sauce stores very well in the refrigerator for 4 to 5 days in an airtight container. I recommend storing sauce make products in glass containers instead of plastic because the sauce will stain your plastic containers.
Pizza sauce freezes quite well too. Just place it in an airtight container and freeze for up to 2 months. When you are ready to use it, remove and thaw out in the refrigerator overnight or at room temperature prior to use.
Top Tips
Use San Marzano tomatoes to make your pizza sauce.
Removing the skin is optional. To remove the skin, score the top of the tomato with an X and place in boiling water for about 5 minutes. Drain and peel the skin off.
Drain excess liquid and gel from tomatoes for a thick, tangy pizza sauce.
For a smooth sauce, blend with a food processor. For a more thick rustic texture, chop in to small pieces and cook.
Let the sauce sit for 30 minutes to let the flavors meld together before using.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Hot and Spicy - add crushed red pepper flakes or hot sauce for some heat
- Balsamic Vinegar - stir in a touch of balsamic vinegar for a little tang
- Swap Dried Herbs - swap fresh basil for dried basil and dried oregano
- Tomato Paste - for an even thicker sauce, add a couple of teaspoons of tomato paste
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Not necessarily! If you want a sauce that is bright and fresh put on your pizza raw. If you prefer a richer sauce, cook it prior to spreading it on to your pizza.
Absolutely! It's perfect for pasta, spreading on toasted bread and as a dipping sauce for calzones and stromboli.
Yes, just make sure that you remove the seeds and any excess moisture from the tomatoes.
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Recipe Details
Mom's Homemade Pizza Sauce - Rich, Flavorful and Easy to Make
https://easyhomemaderecipes.caEquipment
- cutting board
Ingredients
- 10 tomatoes fresh, ripe San Marzano or whole canned tomatoes - drained and squeezed of excess liquid
- ⅓ cup olive oil
- 1 clove garlic minced
- ½ tsp salt
- 4 leaves fresh basil
- ½ tsp dried oregano optional
Instructions
- This step is not necessary but if you prefer to use peeled tomatoes, score the top of the tomato with an X. Place in boiling water for about 5 minutes and remove. The skin should peel away easily.
- Wash the tomatoes and cut them in half, remove any seeds and squeeze any moisture from soft parts.10 tomatoes
- Chop the tomatoes into small slices. Or chop using a food processor.
- In a small pot, heat up oil and cook garlic until fragrant. Add chopped tomatoes.⅓ cup olive oil, 1 clove garlic
- Add salt and basil and any other seasoning. Stir and cook for about 30 minutes covered. Once the tomatoes have cooked down and are soft resembling a thick sauce it's ready.½ tsp salt, 4 leaves fresh basil, ½ tsp dried oregano
Notes
Top Tips
Use San Marzano tomatoes to make your pizza sauce. Removing the skin is optional. To remove the skin, score the top of the tomato with an X and place in boiling water for about 5 minutes. Drain and peel the skin off. Drain excess liquid and gel from tomatoes for a thick, tangy pizza sauce. For a smooth sauce, blend with a food processor. For a more thick rustic texture, chop in to small pieces and cook. Let the sauce sit for 30 minutes to let the flavors meld together before using.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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