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.
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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.
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.
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!
- Pulse together all of the ingredients until blended and well-combined.
- Cover and refrigerate for at least 3 hours or up to 7 days before using. It’s best the next day.
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. You can also freeze pizza dough for an easy pizza night when the craving hits.
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)
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.
Ingredients
- 28 oz crushed tomatoes
- 2 garlic cloves, pressed or finely grated
- 1 Tbsp extra virgin olive oil
- 1/2 Tbsp fine sea salt
- 1/2 tsp dried oregano
Instructions
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Combine all of your ingredients in the bowl of a food processor or blender and pulse together until well combined and blended.
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Cover and refrigerate for the flavors to meld at least 3 hours or store in the refrigerator for 1 to 2 weeks.
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:
When it comes to sauces and condiments, homemade always wins. Here are our top sauces, dips, dressings, and condiments that you have to try!
- Homemade Tartar Sauce – the perfect blend of flavors and super easy
- Tzatziki Sauce – fresh, light and perfect for chicken and veggies
- Marinara Sauce – takes just 20 minutes and the flavor is amazing
- Horseradish Sauce – mouthwatering and excellent over beef
- Italian Dressing – creamy but light and tangy
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Great pizza sauce. I do homemade pizzas on a Big Green Egg at about 600 degrees and this is perfect for that application!
That’s great, Jim! Thank you for sharing.
I made this yesterday, let it sit for 7 hours before putting on pizza dough and it was a bit watery, not a thick type sauce. Is that how it’s supposed to be? Followed recipe as written.
Hi Amy, this sauce it not overly thick but I do not think it is thin either. Did you make any other additions or substitutions or use fresh tomatoes instead of crushed canned tomatoes?
When freezing the red sauce generally hOw would you portion it per pizza
Hi Sharon. It depends on the size of the pizza crust and how much sauce you like. This recipe makes about 3 cups of sauce, generally, about 1/2 cup of sauce is enough to coat a 12” pizza without the crust getting soggy.
Hi, love all of your recipes and my favorite is the pizza sauce and your tomato soup. My question is can you show me how to can these for stable self life long term.
Please because your food is awesome and it’s hard for me to cook every day due to chronic illness but doing bunch of it when it a good day will help me a lot
Hi Nana! That’s wonderful to hear, so glad you enjoy my recipes. I haven’t tested canning the sauce to advise on a method. I’m sorry.
the best way to do it like pickling, take the jar, put some lemon juice in the bottom, put the jar in hot water, then put the sauce in while its hot, take the lid and dip it to get it hot and get the lid on before it fully cools down again, you should have a near fully sealed container of sauce.
forgot to mention to yes cook the sauce down a bit first to also help remove some of the moisture
I’m going to make the red sauce tomorrow. So simple. Love your recipes
Is there a way to can this recipe if you want to make it in bulk? I have frozen romas I want to use up before the new season. 🙂
Hi Jo, I haven’t canned this sauce to advise on the method or how it would taste. If you happen to test it I would love to know your results.
Awesome. I’ll see what I can learn and give it a try. Appreciate the response. Thankful to have come across your recipe.
I would like to can this sauce or would the process alter the taste too much?
Hi Patti, I haven’t canned this sauce to advise on the method or how it would taste. If you happen to test it I would love to know your results.
Fantastic pizza sauce. I have been searching for years for a good sauce. I also make your pizza crust. My husband raves about my homemade pizzas now. They are as good as an artisan takeout pizza – maybe better!
That is wonderful, Leslie! I am so happy to hear that. Thank you for the excellent review.
We have been searching for a great pizza sauce. I was skeptical because it wasn’t cooked. Made it and let it sit overnight. Simply amazing. Thank you for all your great easy recipes. Your pizza crust was a hit as well!
I’m so happy it was a hit, Jennifer! That’s just awesome! Thank you for sharing your wonderful review!
Omg! Amazing!
I read the reviews and really wanted to make this sauce. I was very skeptical bc you didn’t need to cook the sauce first. I tasted it right after mixing and it was ok. Not the best….let it sit for 3+ hours the recipe called for and voilà!!!! Made pizza English muffins with it and it literally was the best pizza sauce!!!! So So So GOOD!!!! So easy and so yummy! 4 year old approved as well! Make this sauce!
That’s just awesome! Thank you for sharing your wonderful review, Lauren!
I used 2 14oz cans (drained) stewed tomatoes in place of the crushed.
I used 1 teaspoon fine salt instead of 1 1/2 teaspoons (1/2 Tablespoon).
Buzzed everything in my food processor.
This will now be my go to pizza sauce!
Thank you so much for sharing that with me.
Can you use fresh garden tomatoes…chopped and skinned ? And if SK..should the garden tomatoes be cooked first ?
Hi Mo, I haven’t tried this with fresh tomatoes I only used canned crushed to advise.
Without a doubt this is the simplest and best pizza sauce recipe I have ever tried. The salt balance is perfect.
For what it’s worth, I cut the recipe in half, and use a 14 oz can of organic diced tomatoes sold by Costco/Kirkland. The amount fits snugly in a 16oz wide mouth mason jar, and to save on cleanup, just add the ingredients to the jar, including a couple of whole cloves of garlic, no mincing or pressing needed (I love it heavy on the garlic). Then use an immersion blender to carefully pulse together. Cover the top of the jar with your hand as you pulse carefully to avoid spilling over. I also just use generic dried italian seasoning, 1/2 tsp per 14oz can tomatoes. The sauce is fabulous on grill pizza and everyone I make it for is stunned at its fresh, authentic taste. Thanks again!
Hello Anya, so nice of you to share some tips and suggestions. Thank you for your awesome feedback, we appreciate it!
Any experience freezing this sauce??
Hi Jamie, you may freeze the sauce. Please see the instructions that is added on the recipe on how to freeze it.
Hi Natasha!
When using the canned tomatoes do I drain?
Hi Kyle, 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.
The best pizza sauce recipe I have ever tried, and I’ve tried many (including ones that require simmering for over an hour!) I used San Marzano tomatoes and added a few fresh basil leaves, the salt measurement was perfect. Thank you so much for this lovely recipe 🙂
Wow! Thank you for sharing that great feedback with me, Tanya!
Made the pizza sauce the other day and then used it last night. It was so simple that I was a little worried about it. It sat in the fridge overnight. When we tried it the next day it was delicious. If I wouldn’t have told them my family would have never known I changed things up. I had leftover even after making 3 large pizzas.
Hi Lindsay, that sounds great! I’m glad you loved this recipe, thank you so much for your detailed feedback.
So nice and easy!
The only pizza sauce we use now (even my sister likes it!). I will never buy store bought sauce again
That’s so great! It sounds like you have a new favorite!
love this recipe really easy to make and I’m only 9 years old
Thank you so much for sharing that with me. I’m so glad you enjoyed that.
If you want to make this pizza sauce even faster and with no extra dishes/appliances to wash, just pop open a bottle of your favorite passata/crushed tomatoes and put all ingredients into the bottle and shake! You only need to wash your garlic press 🙂
Thanks for the tip, Laura! That’s a good and definitely a faster way.
Hi Natasha. I can’t find crushed tomatoes in my country. Can I use puree instead? Or spaghetti sauce?
Hi Chery, 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.
1/2 tablespoon salt seems like a lot. Is this what everyone used?
Hi Arlene, we found that was a perfect balance.
Hi Natasha, I made your marinara sauce yesterday and have some left. Can I make the pizza sauce out of it? Almost the same things are in it. I need it for this afternoon. TY
Hi Cheryl, yes that would work – slightly different flavor profile as it’s a cooked sauce but should still work.
I tried this but with real tomatoes. Huge mistake, it came out WHITE 😭😭
Hi Lea, I hope you try it again with the suggested ingredients.
Hi Natasha!,
Your pizza recipe has been a spark of joy throughout the pandemic. Pizza Friday’s have been a staple of ours and the whole family loves it! 🙂 Thank you so much!
Love it and I’m so glad to hear that, Athena. Thank you for sharing these comments with us!
Hi, Natasha, I love all your recipes! Could I make this using fresh tomatoes?
Hi Syeda, I haven’t tried this with fresh tomatoes I only used canned crushed to advise.
I tried it with fresh tomatoes, it came out orange, and not as thick as shown in Natasha’s picture above but still tasted great 🙂
Hi Camellia, I haven’t tried this with fresh tomatoes I only used canned crushed to advise. But thank you for letting us know.
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
I’m so happy you’re enjoying that Devika! Thank you for sharing that with me!
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!
Hi CJ, I haven’t tested that exact substitution to advise. If you experiment I would love to know how you like that.
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
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.
I’m going to do it and I’ll let you know…:)
35 mins in a water bathe canner. Don’t forget 1/4 tsp citric acid to each jar before canning! Absolutely delicious using fresh tomatoes!! Add a bit of tomato paste just to thicken a bit before canning~ Love it!!
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.
WOW!! That’s amazing! I’m smiling big reading this comment and I’m so glad you’re enjoying our recipes!
What brand of San Marzano tomatoes do you buy?
Hi Joylene, usually whatever is available in Idaho supermarkets. I have a photo of the product above.
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
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.
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
I haven’t tried this with fresh tomatoes I only used canned crushed to advise.
also,, most recipes add sugar . what does this do? because you didn’t add it
Hi Annah, we used honey instead in this recipe.
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
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.
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!
Yay so wonderful to read your good feedback. Thank you!
This red sauce is amazing and so easy to prepare. I will never buy canned pizza sauce again.
Super! Homemade is definitely always better. Thank you for your excellent feedback!
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?
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.
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.
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.
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.
I have not but that sounds like an amazing idea. If you experiment, let me know how you liked the recipe.
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
Hello Mona, great to hear from you and thank you for trying out my recipes. I hope you love every recipe that you try!
Looks like marinara sauce recipe. I do not see a difference in ingredients.
Hello Joli, yes it’s almost the same except for some other ingredients like black pepper, basil/parsley for the marinara sauce.
This sauce is easy and delicious! We love it!
Love it, Melanie! Thanks for your great feedback.
About how much sauce for 1 pizza
Hi Lorraine, I would follow the guideline on this recipe here. and use your desired amount.
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!
That’s just awesome! Thank you for sharing that with me Joanne!
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
I’m so glad you enjoyed it!
Hi can this dough be used for a barbeque pizza?
Hi Puja! I bet that would work!
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.
Hi Karrie, I’m wondering if there was too much flower? I recommend reading through this post to help on measuring tips
mine was very dry too. worked, but next time I’ll add less flour or more water
I’m having trouble finding these tomatoes in the stores local to me. Can you recommend a comparable brand?
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.
Can you use tomato sauce instead of crushed tomatoes?
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.
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.
Thank you for sharing that with me Terry!
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!
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.
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 “
Thank you for sharing your tips for making fresh tomato sauce!
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
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!
This sauce was soooo yummy! Gave our pizza tons of flavor.
That’s just awesome!! Thank you for sharing your wonderful review, Stephanie!
Awesome! Homemade pizza sauce is the best!
We absolutely love it! Isn’t the flavor amazing!?
The best kind of sauce! It was so easy to put together and tasted so good!
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.