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Homemade Pizza Sauce (5-Minute Recipe)

Meet your new favorite red pizza sauce! The secret is out and this is how the pros make red sauce for pizza. It’s ridiculously easy and since there is no cooking required, this red sauce has beautiful tomato flavor similar to what you’d enjoy in a fancy Italian pizzeria!

P.S. We love this on homemade Pizza Dough, but it doubles as a great dip for breadsticks or pizza crust.

Homemade Red Sauce for Pizza in mason jar

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Why this is the BEST Pizza Sauce:

Pizza sauce made from scratch is so much better than store-bought pizza sauces. Pre-cooked and canned sauces tend to dry out on a pizza and the true flavor of the tomatoes becomes dull, while this uncooked sauce keeps it’s vibrant tomato flavor and color.

Authentic pizza sauce is not cooked until it is put into the oven on pizza. I learned how to make the best red sauce from the pizza masters at Bon Appetit and Baking Steal.

Red Pizza Sauce on homemade pizza crust

Ingredients for Homemade Pizza Sauce:

Start with your favorite crushed tomatoes. We love Italian San Marzano tomatoes and a single 28 oz can is all you need to make about 3 cups of tomato sauce. Simple flavorings are all you need: garlic, extra virgin olive oil, fine sea salt, and dried oregano.

You might be tempted to add more than 1/2 Tbsp salt but after the flavors meld, the sauce will be perfect. Also, remember your toppings (like cheese) will also add saltiness to your pizza.

Ingredients for making pizza sauce with crushed tomatoes, olive oil, garlic, salt and oregano.

How to Make Pizza Sauce:

To make this easy tomato sauce for pizza, all you need is a blender or food processor and there is no cooking required – seriously!

  1. Pulse together all of the ingredients until blended and well-combined.
  2. Cover and refrigerate for at least 3 hours or up to 7 days before using. It’s best the next day.

Blending pizza sauce ingredients in a blender

How to Store Pizza Sauce:

We love this red sauce because it is a make-ahead recipe. It keeps really well for at least a week in the refrigerator and just gets better with time as the flavors meld together. We love it best the next day which is perfect with our overnight pizza dough.

  • TO REFRIGERATE: Pour sauce into a mason jar or airtight storage container, cover tightly and refrigerate for 1 to 2 weeks.
  • TO FREEZE: You can also freeze pizza sauce by portioning into freezer-safe zip bags, remove any extra air and seal. Lay flat in the freezer and it will be quicker to thaw.

Red sauce for pizza on a spoon over a mason jar

P.S. If you prefer a white sauce for pizza, make sure to try our homemade garlic-parmesan White Pizza Sauce. It is our children’s favorite and the one they always request for homemade pizza.

Get the Print-friendly Recipe for Red Pizza Sauce below: 

Homemade Pizza Sauce (5-Minute Recipe)

5 from 10 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Homemade Red Sauce for Pizza in mason jar

This is how the pros make pizza sauce. It's easy with no cooking required. This red sauce has rich tomato flavor. It's also perfect as a dip for breadsticks or pizza crust.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Keyword: pizza sauce, red sauce for pizza
Cuisine: American, Italian
Course: Condiments, Sauce
Calories: 32 kcal
Servings: 12 (Makes 3 cups of pizza sauce)

Ingredients

Instructions

  1. Combine all of your ingredients in the bowl of a food processor or blender and pulse together until well combined and blended.
  2. Cover and refrigerate for the flavors to meld at least 3 hours or store in the refrigerator for 1 to 2 weeks.
Nutrition Facts
Homemade Pizza Sauce (5-Minute Recipe)
Amount Per Serving
Calories 32 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 378mg16%
Potassium 194mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 142IU3%
Vitamin C 6mg7%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Our Best-Ever Homemade Condiments:

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Devika desai
    October 10, 2020

    Hey Natasha

    I just want to say you are awesome I love your your pizza recipe but I am vegetarian if you can share some veg recipes please but I love your all Recipe love it love it thanks

    Reply

    • Natashas Kitchen
      October 10, 2020

      I’m so happy you’re enjoying that Devika! Thank you for sharing that with me!

      Reply

  • CJ
    October 10, 2020

    Hi, natasha! Thanks for this recipe. May I know if I can use dried basil instead of dried oregano? Will it make big difference in taste? I am just a newbie in cooking and I follow your recipes. thanks!

    Reply

    • Natashas Kitchen
      October 10, 2020

      Hi CJ, I haven’t tested that exact substitution to advise. If you experiment I would love to know how you like that.

      Reply

  • Bill
    October 3, 2020

    Any thoughts on doing a multiple of this and canning it using a water bath canner. Curious whether the heat of canning would alter the taste.
    Thx
    Bill

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Bill, to be honest, I haven’t tested that with canning sauce to advise on a method. If you happen to test that I would love to know how you like that.

      Reply

      • Bill
        October 6, 2020

        I’m going to do it and I’ll let you know…:)

        Reply

  • Briana
    August 25, 2020

    Hey Natasha,

    I had to chuckle we had a “Natasha Recipe” weekend. We made your shrimp tacos, pizza, and pizza dough. Let me tell you that sauce for the pizza is to die for! OMG, I remember you saying to get San Marzano and people please get a good quality canned tomato sauce as suggested. Trust me! I knew it would be yummy because you get so excited when you say the “sauce is sooooo good”! Just like you did with the shrimp taco sauce and yup you are soooo right! Thank you again for the excitement and joy in cooking.

    Reply

    • Natashas Kitchen
      August 25, 2020

      WOW!! That’s amazing! I’m smiling big reading this comment and I’m so glad you’re enjoying our recipes!

      Reply

  • Joylene
    August 17, 2020

    What brand of San Marzano tomatoes do you buy?

    Reply

    • Natasha
      August 17, 2020

      Hi Joylene, usually whatever is available in Idaho supermarkets. I have a photo of the product above.

      Reply

  • Ana
    August 12, 2020

    Hi Natasha,

    Are the crushed tomatoes San Marzano? Usually whenever I’ve looked for sauce recipes they tend to call for those tomatoes…or it won’t really make a difference here?

    Also, you had mentioned in one of the previous comments that you use honey (vs. sugar) in the sauce, presumably to cut the acidity slightly. How much do you add, and when (i.e., when you pulse everything together, or on the stovetop when cooking/warming the sauce)?

    Thank you again for amazing recipes

    Reply

    • Natasha
      August 13, 2020

      Hi Ana, I don’t add sugar to this recipe as I find it isn’t necessary. San Marzanao tomatoes are correct. I love their flavor.

      Reply

  • Annah
    July 23, 2020

    pls how many medium-sized tomatoes will this recipe use, and why didn’t you add sugar;most recipes do? am 12 and i want to try it

    Reply

    • Natasha's Kitchen
      July 23, 2020

      I haven’t tried this with fresh tomatoes I only used canned crushed to advise.

      Reply

  • Annah
    July 23, 2020

    also,, most recipes add sugar . what does this do? because you didn’t add it

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Annah, we used honey instead in this recipe.

      Reply

  • Annah
    July 23, 2020

    i will use bacon oil instead since i am making a bacon pizza. pls how many medium sized tomatoes can you use for this recipe? am i2 and i want to try it

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Annah, I have not tested this with fresh tomatoes, only canned crushed so I cannot advise. If you experiment please let me know how you like that.

      Reply

  • Jeanette
    July 16, 2020

    We used the last of this sauce last night. Had my daughter make this again today. She said, “Is that all it is Mom?” My family noticed right away that I’d changed recipes. It’s a keeper, so yummy!

    Reply

    • Natasha's Kitchen
      July 17, 2020

      Yay so wonderful to read your good feedback. Thank you!

      Reply

  • Nina Jones
    July 5, 2020

    This red sauce is amazing and so easy to prepare. I will never buy canned pizza sauce again.

    Reply

    • Natasha's Kitchen
      July 6, 2020

      Super! Homemade is definitely always better. Thank you for your excellent feedback!

      Reply

  • Shahina
    June 20, 2020

    Hi Natasha
    I love your recipes… I follow them on on youtube and Facebook…
    Have tried couple of them and all were a hit…
    Would like to try the pizza sauce… Just wanted to know after blending all the ingredients do you boil them?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Thank you for following my social media pages! There’s no cooking required for this recipe, you just mix the ingredients in a food processor and blender then refrigerate.

      Reply

  • Hameeda
    June 13, 2020

    Hi I’m going to use this for a pizza and I have everything except oregano. Are there any suitable substitutes? And also could I use fresh roma tomatoes instead of canned tomatoes? And I don’t have sea salt could I use kosher salt?

    Thank you.

    Reply

    • Natashas Kitchen
      June 13, 2020

      Hi Hameeda, I have not tested that but here is what one of our readers wrote: “Nice recipe. If no crushed tomato use whole but drain and add a can of puree ,no whole ,,use one can puree two cans sauce , dats how mom made it , also if we had fresh basil in da garden mom threw it in blender too also taste your sauce add more oregano you may like that remember you can’t take out once ya put it in ,so taste taste taste .sometimes those canned tomatoes are a little week in flavor no worries add a small can tomato paste to blender ,,,eh sometimes ya gotta think use what ya got , and as Jimmy would say “Good Eating “ I hope that helps.

      Reply

  • Terry
    May 28, 2020

    Have you ever considered adding some garlic powder or ground basil or oregano to the crust? I like to flavor the crust a LITTLE as well. Especially if you’re making bread sticks.

    Reply

    • Natashas Kitchen
      May 28, 2020

      I have not but that sounds like an amazing idea. If you experiment, let me know how you liked the recipe.

      Reply

  • mona
    May 13, 2020

    Hello Natash 😊🌹

    This is Mona from Kuwait 😘❤🥰

    I’m one of your new followers actually I let all my family and friends adding you ..

    I love your cook way your recipes and the test of them 😋

    I made the tirameso, cinnamon, shrimps taco , today I made the pizza doh also we will see the result by tomorrow .
    I tried to make your all receipts as much as I can because they are testy easy and so ummy.

    Keep it up and love you so much

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Hello Mona, great to hear from you and thank you for trying out my recipes. I hope you love every recipe that you try!

      Reply

  • Joli
    May 11, 2020

    Looks like marinara sauce recipe. I do not see a difference in ingredients.

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Hello Joli, yes it’s almost the same except for some other ingredients like black pepper, basil/parsley for the marinara sauce.

      Reply

  • Melanie Goccia
    May 10, 2020

    This sauce is easy and delicious! We love it!

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Love it, Melanie! Thanks for your great feedback.

      Reply

  • Lorraine
    May 9, 2020

    About how much sauce for 1 pizza

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Lorraine, I would follow the guideline on this recipe here. and use your desired amount.

      Reply

  • Joanne Thompson
    May 8, 2020

    Made this dough, sauce into 2 wonderful pizzas tonight. 1 for my husband with a bunch of stuff and one for me made with less stuff, lol. They were both wonderful!

    Reply

    • Natashas Kitchen
      May 8, 2020

      That’s just awesome! Thank you for sharing that with me Joanne!

      Reply

  • Lizanne Schmidy
    May 1, 2020

    Was craving pizza…
    Used this recipe….
    Oh my GOODNESS it’s perfect!
    So simple but packed with flavour without overwhelming the toppings.
    Thank you Natasha!
    Love – all the way from South Africa

    Reply

    • Natashas Kitchen
      May 1, 2020

      I’m so glad you enjoyed it!

      Reply

  • Puja Patel
    April 29, 2020

    Hi can this dough be used for a barbeque pizza?

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Puja! I bet that would work!

      Reply

  • Karrie
    April 27, 2020

    I made the dough and red sauce for pizza tonight. I’m concerned about the dough because it seemed a little drier that yours on the video. It doubled in size, but when folding there was definite separating after the fold and I really had to pinch to seal the seam. Hoping it turns out ok.

    Reply

    • Natashas Kitchen
      April 27, 2020

      Hi Karrie, I’m wondering if there was too much flower? I recommend reading through this post to help on measuring tips

      Reply

      • Joanne Thompson
        May 8, 2020

        mine was very dry too. worked, but next time I’ll add less flour or more water

        Reply

  • Brittney
    April 25, 2020

    I’m having trouble finding these tomatoes in the stores local to me. Can you recommend a comparable brand?

    Reply

    • Natasha
      April 25, 2020

      Hi Brittney, we also like the Muir Glenn organic or Jersey Fresh. You can experiment or just buy what is available in your grocery store.

      Reply

      • Summer
        June 28, 2020

        Can you use tomato sauce instead of crushed tomatoes?

        Reply

        • Natashas Kitchen
          June 29, 2020

          Hi Summer, here is what one of our readers wrote how they made their sauce. “If no crushed tomato use whole but drain and add a can of puree ,no whole ,,use one can puree two cans sauce , dats how mom made it , also if we had fresh basil in da garden mom threw it in blender too also taste your sauce add more oregano you may like that remember you can’t take out once ya put it in ,so taste taste taste .sometimes those canned tomatoes are a little week in flavor no worries add a small can tomato paste to blender ,,,eh sometimes ya gotta think use what ya got , and as Jimmy would say “Good Eating” I hope that helps.

          Reply

    • Terry
      May 1, 2020

      IMO there is only one tomato to use for real Italian flavor. That’s Cento brand. And, they are much lower sodium if you have an issue with that.

      Reply

      • Natashas Kitchen
        May 1, 2020

        Thank you for sharing that with me Terry!

        Reply

  • Violet
    April 25, 2020

    Hi Natasha!
    Quick question about the tomatoes used: in the “before” photo above, it looks like canned diced tomatoes, not canned crushed tomatoes which in my experience are already smooth-ish, like the second photo. Is that correct? I am in Canada, maybe we have different terms?
    I have both types in my pantry, but I am curious whether you think one would be better than the other. Very excited to try your pizza crust and sauces!

    Reply

    • Natasha
      April 25, 2020

      Hi Violet, they are in fact crushed tomatoes. Note the text on the can where it says “crushed tomatoes” along the rim. Those are the same as in the blender. The second side by side photo in the blender is after it was blended together.

      Reply

  • Joseph
    April 25, 2020

    Nice recipe. If no crushed tomato use whole but drain and add a can of puree ,no whole ,,use one can puree two cans sauce , dats how mom made it , also if we had fresh basil in da garden mom threw it in blender too also taste your sauce add more oregano you may like that remember you can’t take out once ya put it in ,so taste taste taste .sometimes those canned tomatoes are a little week in flavor no worries add a small can tomato paste to blender ,,,eh sometimes ya gotta think use what ya got , and as Jimmy would say “Good Eating “

    Reply

    • Natasha
      April 25, 2020

      Thank you for sharing your tips for making fresh tomato sauce!

      Reply

  • ella
    April 24, 2020

    Hi Natasha! I wanted to make this sauce tomorrow along with your pizza dough, and i was wondering if its possible to make your own crushed tomatoes? thank you

    Reply

    • Natasha
      April 24, 2020

      Hi Ella, yes but it will take some time to simmer them. I would recommend finding a tutorial online since we don’t have one posted. We typically use canned crushed tomatoes but if you have a bunch of tomatoes, making your own is a great idea!

      Reply

  • stephanie
    April 24, 2020

    This sauce was soooo yummy! Gave our pizza tons of flavor.

    Reply

    • Natashas Kitchen
      April 24, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Stephanie!

      Reply

  • Matt Taylor
    April 24, 2020

    Awesome! Homemade pizza sauce is the best!

    Reply

    • Natashas Kitchen
      April 24, 2020

      We absolutely love it! Isn’t the flavor amazing!?

      Reply

  • Suzy
    April 24, 2020

    The best kind of sauce! It was so easy to put together and tasted so good!

    Reply

    • Natasha
      April 24, 2020

      I am so so happy to hear that! It really is so easy to make homemade pizza sauce and this is our favorite red sauce.

      Reply

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