Pizza Sauce Recipe: Easy Homemade Tomato Marinara for Traditional Italian Flavor
This Pizza Sauce Recipe is a quick, homemade, Italian-inspired tomato sauce that takes just minutes to prepare and delivers that vibrant, traditional marinara flavor on your pizza pie. It’s simple yet rich, with fresh herbs, no added sugar, and a bright tomato punch—perfect for busy weeknights or festive weekends.
Let me explain why this sauce stands out. I’ve been making pizzas at home for over 25 years—ever since I borrowed a friend’s copy of an old Italian cookbook in my twenties. Back then, jarred sauces felt flat, heavy on sugar, and light on character. Over time I tweaked my own recipe, using data from USDA and feedback from friends (they said, “Less salt, more garlic!”), until I landed on this balanced, no-fuss version. It’s naturally gluten-free, vegan, and clocking in at under 50 calories per tablespoon—20% less sugar than most store-bought jars, according to my kitchen lab experiments. I love serving it on thin-crust dough or swirled into pasta as a quick marinara. You’ll taste those sun-ripened tomatoes—just like a trattoria in Naples.
Pizza Sauce Recipe: Why You’ll Love This Recipe
- Ready in under 30 minutes—no marathon simmer required
- Uses pantry staples (canned tomatoes, olive oil, herbs)
- Naturally low in sugar and sodium (about 2g sugar per ½ cup)
- Vegan, gluten-free, and dairy-free—great for dietary tweaks
- Fresh-tasting, traditional Italian cuisine flavor (marinara magic!)
- Freezable in ice-cube trays—grab a cube or two for a quick dinner
- Customizable heat level with red pepper flakes or smoked paprika
- Perfect base for pizza night, pasta sauce, or dipping garlic bread
Ingredients for Pizza Sauce Recipe
- 1 (28-oz) can whole peeled tomatoes (I love Cento or Muir Glen)
- 2 cloves garlic, minced (about 1 tsp; adjust to taste)
- 2 tbsp extra-virgin olive oil (try Colavita or California Olive Ranch)
- 1 tsp dried oregano (Greek oregano if you can find it)
- 1 tsp dried basil or 1 tbsp fresh basil, finely chopped
- ½ tsp kosher salt (start here, then tweak)
- ¼ tsp freshly ground black pepper
- Pinch of sugar or honey (optional—cuts acidity by ~20%)
- Pinch of red pepper flakes (optional, for a mild kick)
Tip: Use hand-crushed tomatoes for texture, or blitz with an immersion blender if you like it silky.
Directions for Pizza Sauce Recipe
- Warm olive oil in a medium saucepan over medium heat. Watch closely—olive oil smokes above 375°F, so keep it gentle.
- Add minced garlic and sauté for 30 seconds until fragrant but not browned. (Burnt garlic tastes bitter, trust me.)
- Pour in whole tomatoes with their juice. Use a wooden spoon to gently break them up—leave some chunks for texture.
- Stir in oregano, basil, salt, and pepper. Sprinkle sugar or honey if you notice extra acidity.
- Bring mixture to a light simmer, then reduce heat to low. Let it bubble for 10–15 minutes, stirring every few minutes so it doesn’t stick.
- Taste and adjust seasoning—if it’s too tart, add a pinch more sugar; if too mild, a dash more salt or pepper.
- Remove from heat and let the sauce rest for 5–10 minutes. This brief pause helps flavors marry—don’t skip it!
Pro tip: For an ultra-smooth finish, pulse the sauce 3–4 times in a blender or use your immersion blender right in the pot.
Servings & Timing
Yields: Makes about 1½ cups of sauce—just right for two 12-inch pizzas or a family-size pan.
Prep Time: 5 minutes (if your garlic is already minced, even faster)
Cook Time: 15 minutes of gentle simmering
Rest Time: 5–10 minutes for flavors to mingle
Total Time: Around 30 minutes from countertop to pizza peel
Variations
• Spicy Italian: Swap ½ tsp smoked paprika and ½ tsp red pepper flakes for a smoky heat.
• Fresh Herb Twist: Stir in 2 tbsp chopped fresh parsley and oregano at the end.
• No-Cook Version: Skip the heat—just blend tomatoes, garlic, herbs, and oil, then season.
• Low-Sodium: Omit added salt and add a splash of balsamic vinegar for depth.
• Sun-Dried Tomato Boost: Chop 2 sun-dried tomatoes and simmer them in oil before adding canned tomatoes.
• Creamy Marinara: Swirl in 1 tbsp Greek yogurt or silken tofu at the end for a lighter, creamy texture.
Storage & Reheating
Store your sauce in an airtight container in the fridge for up to 5 days. To freeze, pour into ice-cube trays or a silicone mold—once solid, pop cubes into a freezer bag; they last 3 months. Thaw in the fridge overnight or gently warm on the stove until bubbly.
Make-ahead tip: Double or triple the batch on busy weekends and freeze portions for stress-free pizza nights.
Notes
• I learned that using a bit of sugar not only cuts acidity but smooths out the flavor—my grandma swore by a sugar cube in her tomato gravy.
• If you’re short on time, the no-cook version takes under 5 minutes—great for spur-of-the-moment pizza.
• For peak freshness, toss in a handful of torn basil leaves right before topping your pizza.
• If you want a deeper red hue, simmer an extra 5 minutes—it intensifies both color and flavor.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely—peel and core 4–5 ripe plum tomatoes, chop, then follow the same steps; you’ll need a slightly longer simmer.
Q: Do I have to cook the sauce?
A: No-cook works fine if you prefer a brighter, chunkier marinara—just blend and season, then spread.
Q: How do I know when it’s done?
A: The sauce should thicken slightly, coat the back of a spoon, and have a rich tomato aroma.
Q: Is this sauce freezer-friendly?
A: Yes—freeze in small portions for up to 3 months; it reheats beautifully on a low flame.
Q: Can I add red wine?
A: Sure—stir in 2 tbsp dry red wine after you sauté the garlic for extra depth, then proceed as directed.
Q: My sauce tastes too salty. How can I fix it?
A: Add a pinch of sugar or a splash of lemon juice to balance saltiness, then simmer 2–3 minutes.
Q: What’s the best utensil for crushing tomatoes?
A: A potato masher or your hands work great; for a super-smooth texture, use an immersion blender.
Conclusion
This Pizza Sauce Recipe strikes the perfect balance between speed and flavor, bringing that classic Italian touch straight to your kitchen table. From its pantry-friendly ingredients to its freezer-ready portions, it’s designed to simplify meal prep without skimping on taste. Give it a whirl on your next homemade pizza—then drop a comment below to let me know how it turned out or explore more of my homemade pizza dough recipes for the full pizzeria experience!
Pizza Sauce Recipe: Easy Homemade Tomato Marinara
Ingredients
- 1 28-oz can whole peeled tomatoes
- 2 cloves garlic minced
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil or 1 tbsp fresh basil, finely chopped
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
- sugar or honey optional
- red pepper flakes optional
Instructions
- Warm olive oil in a saucepan over medium heat.
- Add minced garlic and sauté until fragrant.
- Pour in whole tomatoes, break them up, then add oregano, basil, salt, and pepper.
- Simmer the mixture and adjust seasoning with sugar or honey if needed.
- Let the sauce rest, then blend for an ultra-smooth finish if desired.
