Meet your new favorite red Pizza Sauce! This is how the pros make red sauce for pizza using just 5 simple ingredients, and it’s ridiculously easy with no cooking required.
It has a beautiful tomato flavor similar to what you’d enjoy in a fancy Italian pizzeria! Make it now and store it so it’s ready when you want authentic homemade pizza.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“10/10!!! Not sure how many times I have made this, I always try to keep some in the freezer. I am making another batch now. Truly outstanding recipe!“ – Angela ★★★★★
Best Pizza Sauce
My family loves to make pizza using my Overnight Pizza Dough recipe or my Quick and Easy Pizza Dough (for same-day pizza), and this homemade pizza sauce. We add our favorite toppings and serve with my Caesar Salad. Pizza night is always a fun way for me to get my kids and hubby into the kitchen together, and it results in a delicious meal–you can’t beat that!
Made-from-scratch pizza sauce is so much better than store-bought pizza sauces, and it is faster than checking out at the register. It’s ready in under 5 minutes! Pre-cooked and canned sauces tend to dry out on a pizza, and the true flavor of the tomatoes dulls, while this uncooked sauce keeps its vibrant tomato flavor and color.
Unlike marinara sauce, authentic pizza sauce is not cooked until it is on the pizza in the oven. I learned how to make the best red sauce from the pizza masters at BonAppetit and Baking Steel.
Ingredients for Homemade Pizza Sauce
These 5 ingredients have the perfect amount of tomato flavor to flavor the pizza without overwhelming the toppings and cheese. Pantry staples are all you need for a truly great red pizza sauce.
- Crushed Tomatoes – we love Italian San Marzano canned tomatoes. A 28-oz can makes 3 cups of sauce. You can also use fresh tomatoes (peel and crush in a food processor), pureed tomatoes for a smoother consistency, or diced tomatoes with a bit of tomato paste.
- Simple flavorings – garlic, extra virgin olive oil, fine sea salt, and dried oregano. You can add a pinch of red pepper flakes for a bit of heat.
Natasha’s Pro Tip:
You might be tempted to add more than 1/2 tablespoon of 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, food processor, or immersion blender, 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 Use Red Pizza Sauce
- On Pizza – After resting, the sauce is ready spread on pizza without cooking. Use about 1/4 cup over a large pizza dough. Don’t over-saturate the dough so that the crust fully cooks in the middle. Add pizza toppings, like mozzarella cheese, pepperoni, and veggies, and bake!
- As a Dip for breadsticks made from my Sourdough Pizza Dough recipe, Stromboli, Mozzarella Cheese Sticks, Calzone, or Garlic Bread.
- As a Topping – try my Pizza Chicken – it’s delicious!
Make-Ahead and Storage
I love this red sauce because it is a make-ahead recipe and gets better with time as the flavors meld together. We love it best the next day, which is perfect with my overnight pizza dough.
- To Refrigerate: Pour sauce into a mason jar or airtight storage container, cover tightly, and refrigerate for 1 to 2 weeks.
- Freezing: Portion 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. Thaw pizza sauce in the fridge overnight or in a bowl of cold water.
Helpful Reader 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!” – Jennifer ★★★★★
This easy pizza sauce recipe couldn’t be easier, but it always comes out perfectly! It has an authentic Italian flavor and is perfect for meal prep, since it freezes and refrigerates well. Here’s the start to truly amazing homemade pizza, so blend up a batch in just moments today!
P.S. If you prefer a white sauce for pizza, make sure to try my homemade garlic-parmesan White Pizza Sauce. It is my children’s favorite and the one they always request for homemade pizza.
Pizza Sauce
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
- Pulse together – Combine all of your ingredients in the bowl of a food processor or blender and pulse together until well combined and blended.
- Cover and refrigerate – You can use the sauce to make pizza right away, but for best results, cover and refrigerate for the flavors to meld for at least 3 hours or store in the refrigerator for 1 to 2 weeks.
Notes
- Refrigerator: Blend the ingredients and then store in an airtight container in the fridge for up to a week.
- Freezer: Pack in an airtight container in the freezer for up to 6 months. Thaw in the fridge overnight or by placing the container in a cold bowl of water.
Nutrition Per Serving
Filed Under
My Best 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!
- Tartar Sauce
- Tzatziki Sauce
- Marinara Sauce
- Horseradish Sauce
- Italian Dressing
- Ranch Dip
- Green Goddess Dressing
- Homemade Mayonnaise
I used this right away and it was … DELICIOUS !! (Refidgerated the leftover 🐻)
So glad you loved it!
Very easy to make. Tastes a bit bland. Added some hot sauce to give it a bit of a bite!
This was delicious. I did change it a bit and increased the garlic from 2 cloves to 6 cloves. Then, I added 6 fresh sweat basil leaves. Cut the salt down to 2 tsp instead of tbsp.
Thank you so much for sharing that with me, Ramón!
Basic rule: take whatever the recipe says is the right amount of garlic and triple it. Works for me.
I love this pizza sauce, fantastic flavor and is easy to make. today my pizza was made from scratch. loved me jajaj
Great job, super good and I’m glad you liked it too!
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?
I found the same thing. It turned out very soupy. I think I’ll need to cook it down so it turns out a little thicker. But I will say the flavor is awesome!
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
Google How to waterbath tomato sauce. It’s so easy and good and a great way to save that bumper crop of tomatoes.
J
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!