I share a quick and flavorful Pizza Sauce Recipe that comes together in minutes and makes plenty of sauce for two large pizzas.

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I never thought a jarless pizza night could be this simple, but this quick Pizza Sauce Recipe changed my mind. It comes together so fast you’d think it’s cheating, yet it has real depth from crushed tomatoes and a punch of garlic that refuses to be background noise.

I made enough for two large pizzas and still had to resist dipping bread into the bowl, no lie. It’s the kind of sauce that makes you wonder why store-bought ever existed, and now I’m hooked, so yeah expect that you might start making pizzas way more often than you planned.

Ingredients

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Crushed tomatoes: Rich in fiber and vitamin C, theres a lot of lycopene and tangy body.
Tomato paste: Concentrated tomato flavor, brings natural sugars and deepens color and savory umami.
Extra virgin olive oil: Healthy fat that makes sauce silkier and richer, adds subtle fruity notes.
Garlic: Sharp pungent flavor, gives a savory punch and may help your immune system.
Dried oregano: Earthy herb aroma with small antioxidants, pairs great with tomatoes for depth.
Granulated sugar: Balances tomato acidity with a touch of sweetness, just a little goes far.
Red pepper flakes: Optional kick, sprinkle for zip and warmth that cuts through the sauce richness.

Ingredient Quantities

1 (28 oz) can crushed tomatoes

2 tbsp tomato paste

1 tbsp extra virgin olive oil

2 cloves garlic minced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp onion powder

1 tsp granulated sugar

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes optional

How to Make this

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1. Heat 1 tbsp extra virgin olive oil in a medium saucepan over medium heat until shimmering.

2. Add 2 cloves minced garlic and sauté about 30-45 seconds until fragrant but not browned, stir so it doesnt stick.

3. Stir in 2 tbsp tomato paste and cook 1-2 minutes, this deepens the flavor and takes off the raw paste taste.

4. Pour in the 1 (28 oz) can crushed tomatoes and give everything a good stir to combine.

5. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp onion powder, 1 tsp granulated sugar, 1 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want heat.

6. Bring to a gentle simmer, then lower the heat and let it simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly. If it tastes too sharp add a tiny pinch more sugar.

7. Taste and adjust seasoning, more salt or pepper as needed. If you prefer a very smooth sauce, blitz briefly with an immersion blender or a regular blender, but dont over-process if you like some texture.

8. Let the sauce cool to room temp before spreading on dough so it doesnt make the crust soggy. This makes enough for two large pizzas. Store leftovers in an airtight container in the fridge up to 5 days or freeze for up to 3 months.

Equipment Needed

1. Medium saucepan (2–3 qt), for simmering the sauce
2. Wooden spoon or silicone spatula, to stir so it dont stick
3. Measuring spoons, for the oregano, basil, sugar, salt, etc
4. Can opener, to open the 28 oz can of crushed tomatoes
5. Small cutting board and chef’s knife, to mince the garlic
6. Immersion blender or regular blender, if you want a very smooth sauce
7. Airtight container or jar, to store leftovers in the fridge or freezer

FAQ

Q: Can I use whole peeled tomatoes instead of crushed tomatoes? A: Yes you can, just crush them by hand or pulse a few times in a blender. You might need to simmer a little longer to reach the same thickness.

Q: Do I have to cook the sauce first or can I put it on raw dough? A: You dont have to cook it, many people use it straight from the jar. Cooking helps mellow acidity and concentrate flavor, but raw is fine if you like fresher tomato taste.

Q: How much sauce do I need for a 12 inch pizza? A: About 1/2 to 3/4 cup of sauce is usually perfect for a 12 inch pizza, spread thin so the crust can crisp.

Q: Can I use fresh herbs instead of dried? A: Yes swap dried for fresh at about a 3 to 1 ratio so use roughly 1 tbsp fresh basil and 1 tbsp fresh oregano, add fresh herbs near the end to keep them bright.

Q: How long will the sauce keep in the fridge or freezer? A: Refrigerated it lasts about 5 to 7 days in an airtight container. For longer keep, freeze up to 3 months. Thaw in the fridge overnight.

Q: How do I make the sauce spicier or milder? A: For more heat add extra red pepper flakes or a pinch of cayenne, to mellow it out reduce or skip the red pepper flakes and add a little more sugar if needed.

Easy Pizza Sauce Recipe Substitutions and Variations

Here’re a few swaps you can try if you don’t have something on hand or wanna tweak the flavor a bit.

Crushed tomatoes
- Whole peeled canned tomatoes — crush by hand or pulse in a blender for same texture.
- Tomato sauce — simmer 10-15 minutes to reduce and concentrate the flavor.
- Diced tomatoes — blitz with an immersion blender for a smoother sauce.
Tomato paste
- Tomato puree — use 2 tbsp and simmer briefly to thicken and deepen flavor.
- Tomato ketchup — ok in a pinch, use less sugar elsewhere since it’s sweeter.
- Blended sun-dried tomatoes (rehydrated) — gives intense tomato flavor, use about 1 tbsp.
Extra virgin olive oil
- Regular olive oil (light or pure) — milder olive taste, same amount.
- Avocado or canola oil — neutral option if you dont want olive flavor.
- Butter — 1 tbsp adds richness, but gives a slight dairy note.
Granulated sugar
- Honey or maple syrup — about 2 tsp, adds sweetness and depth.
- Brown sugar — same amount, gives a warmer, molasses hint.
- Omit and add a small grated carrot or a splash of balsamic vinegar to balance acidity.

Pro Tips

– Cook the tomato paste a little longer than you think, stir until it darkens and smells nutty, it really adds depth. Just dont let it burn, keep the heat medium and stir often.

– If the sauce tastes flat use a tiny splash of red wine vinegar or lemon juice instead of more sugar, it brightens without making it sweet. A little goes a long way so add, taste, add more if needed.

– For more savory, add a small piece of Parmesan rind while it simmers or a dab of anchovy paste, it melts into the sauce and gives umami without tasting fishy.

– Texture tricks: if you want totally smooth blitz briefly with an immersion blender but leave a few chunks for personality, or push it through a sieve for restaurant smoothness. Dont over-blend or it gets gluey.

– Make extra and freeze in portions (ice cube tray or flat freezer bags) so you can thaw just what you need. Sauce also tastes even better the next day after the flavors settle, so dont be shy about making it ahead.