Homemade Tomato Pizza Sauce

This Homemade Tomato Pizza Sauce is my secret to transforming an ordinary pizza into something truly unforgettable. It’s rich, savory, and packed with herbs that bring out the best in every bite. Whether I’m spreading it over freshly rolled dough or using it as a dipping sauce for crusts and breadsticks, this sauce always delivers big flavor in just minutes.

Why You’ll Love This Recipe

What I love most about this sauce is how quick and customizable it is. I can make it in about 15 minutes, and the ingredients are ones I usually already have in my pantry. It’s also versatile—I use it not just for pizza, but also for pasta, dipping mozzarella sticks, or filling pastry pockets. Once I started making this at home, I stopped buying the store-bought kind. The flavor is deeper, the texture is better, and I know exactly what’s in it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 14 oz can diced tomatoes (or 3–4 fresh tomatoes, chopped)
• Olive oil
• Garlic, minced
• Sugar
• Bay leaf
• Dried oregano
• Dried basil
• Red pepper flakes (optional)
• Salt
• Freshly ground black pepper

Directions

Step One:
I heat the olive oil in a medium saucepan over medium-low heat. Then I add the minced garlic and cook it just for a few seconds until fragrant—careful not to burn it.

Step Two:
Next, I stir in the diced tomatoes, followed by sugar, oregano, basil, the bay leaf, and red pepper flakes if I want a bit of heat. I season everything with salt and pepper to taste.

Step Three:
I let the sauce simmer gently for about 10 minutes, stirring occasionally, until it thickens to a spreadable consistency.

Step Four:
Once done, I remove the sauce from heat and let it cool slightly before using. It spreads easily over pizza dough and adds a fresh, herb-forward base for any topping combination.

Servings and timing

This recipe makes about 1 cup of sauce, which is enough for 1 large pizza or 2 medium ones.
It takes just 5 minutes of prep time and 10 minutes of cook time, for a total of 15 minutes.

Variations

I sometimes swap the diced tomatoes for crushed tomatoes if I want a smoother consistency. For a fresh garden flavor, I’ve used peeled, chopped fresh tomatoes in the summer. If I want a smoky element, I stir in a pinch of smoked paprika. I also love tossing in chopped fresh basil or parsley at the end when I want to brighten up the flavor.

storage/reheating

I store any leftover sauce in an airtight container in the fridge for up to 1 week. It also freezes well—I pour it into freezer-safe containers or ice cube trays, then transfer the cubes to a bag for easy use. To reheat, I warm it gently in a saucepan or microwave until heated through, stirring occasionally.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, I often use 3 to 4 fresh tomatoes, peeled and chopped, when they’re in season. The flavor is more vibrant, but the cooking time might be a bit longer to achieve the same consistency.

How thick should the sauce be?

I like mine spreadable but not watery. I simmer it until it thickens slightly and the flavors meld—usually around 10 minutes.

Can I make this sauce spicy?

Absolutely. I add red pepper flakes or even a small pinch of cayenne to give it a kick. It’s totally adjustable to my taste.

Is this sauce only for pizza?

Not at all! I use it for pasta, dipping garlic bread, or even as a sauce for meatball subs. It’s incredibly versatile.

Can I double the recipe?

Yes, I often double or triple it and freeze the extra portions for future use. It’s a great time-saver when I want a quick pizza night.

Conclusion

This Homemade Tomato Pizza Sauce is my go-to for bringing out rich Italian flavor in just minutes. It’s fresh, easy, and endlessly useful beyond pizza night. Once I tasted the difference from homemade, I never looked back—and I doubt you will either.

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