Homemade Pizza Sauce

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes
Yield	2 cups (16 fl oz / 480 ml)
Portion Base	Covers 4 x 12-inch pizzas (approx. ½ cup per pizza)
Skill Level	Beginner
Heat Intensities	Low to Medium-Low (Gentle Simmer)

Key Ingredients & Substitutions

• 28 oz (800g) Whole Peeled San Marzano Tomatoes: Italian San Marzano tomatoes offer lower acidity and sweet natural flesh. If unavailable, select high-quality canned plum tomatoes packed in puree.

• 2 tbsp Extra-Virgin Olive Oil: Adds body, coats the palate, and absorbs fat-soluble herb flavors.

• 3 cloves Fresh Garlic: Mincing or grating fresh garlic ensures a clean, fragrant base. Avoid pre-minced jarred garlic.

• 1 tbsp Tomato Paste: Increases Umami density and enhances natural thickening.

• 1 tsp Dried Oregano: Dried herbs release deep earthy notes during simmering.

• 1 tsp Dried Basil (or 5-6 fresh leaves added at the end): Complements tomato sweetness.

• ½ tsp Onion Powder: Provides background savory depth without adding moisture.

• ½ tsp Red Pepper Flakes (Optional): Adds a subtle warmth without making the sauce spicy.

• ½ tsp Fine Sea Salt: Adjust to taste depending on the salt content of your canned tomatoes.

• ¼ tsp Black Pepper: Freshly cracked for optimal aroma.

• ½ tsp Granulated Sugar (Optional): Use only if your canned tomatoes carry excess tartness.

Step-by-Step Instructions with Cooking Intensities

Step 1: Crush and Texture the Tomatoes

Open the canned whole tomatoes. For a smooth NY-style sauce, process the tomatoes and their juice in a food processor or blender for 5 to 10 seconds. For a rustic, chunky texture, pour them into a bowl and crush them thoroughly by hand or with a potato masher. Set aside.

Step 2: Bloom the Aromatics (Low Heat)

Place a medium saucepan over Medium-Low heat. Add 2 tablespoons of extra-virgin olive oil. Once warm (after about 1 minute), add the minced garlic, dried oregano, dried basil, onion powder, and red pepper flakes.

Heat Intensity: Keep the burner on Low to Medium-Low. Garlic burns rapidly at high temperatures, turning bitter and ruining the sauce base. Sauté gently for 60 to 90 seconds until the garlic is fragrant and light golden.

Step 3: Integrate the Paste

Add 1 tablespoon of tomato paste to the warm oil and spices. Stir continuously on Medium-Low heat for 2 minutes. Cooking the paste directly in oil caramelizes its sugars and eliminates any raw, metallic taste.

Step 4: Combine and Bring to a Gentle Simmer

Pour the crushed tomatoes into the saucepan. Add the sea salt and black pepper. Stir thoroughly to combine the oil mixture into the tomato base.

Turn the heat up slightly to Medium just until tiny bubbles begin to form around the edges of the pan.

Step 5: Reduce and Concentrate (Low Heat)

As soon as the sauce reaches an initial bubbling state, immediately turn the heat down to Low. Cover the saucepan partially with a lid to prevent splattering while allowing steam to escape.

Simmer gently on Low heat for 15 to 20 minutes, stirring occasionally with a wooden spoon to prevent sticking at the bottom. The sauce is finished when it has thickened visibly and easily coats the back of a spoon.

Step 6: Final Seasoning & Cooling

Remove the saucepan from the heat source. Taste the sauce carefully. If the tomatoes taste too sharp or acidic, stir in ½ teaspoon of granulated sugar. If using fresh basil leaves, tear them and stir them into the warm sauce now.

Allow the sauce to cool completely to room temperature before spreading it onto raw pizza dough. Spreading warm sauce on unbaked dough warms the gluten structure, causing tears and soggy spots.

Storage & Shelf Life (How Long It Lasts)

• Refrigeration: Store cooled sauce in an airtight glass container (such as a Mason jar) in the refrigerator. It stays fresh for up to 7 to 10 days.

• Freezing: Transfer the sauce into freezer-safe containers or heavy-duty zip-top bags, leaving ½ inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before using.

• Batch Portioning: Pour unused sauce into silicone ice cube trays and freeze. Once solid, pop the cubes into a bag for easy single-pizza portions.

Nutritional Facts

Serving Size: ¼ cup (60g / enough for one 10-12 inch pizza base)

Servings Per Recipe: 8 servings

Nutritional Metric	Amount Per Serving	% Daily Value*
Calories	55 kcal	—
Total Fat	3.5 g	4%
Saturated Fat	0.5 g	3%
Trans Fat	0 g	—
Cholesterol	0 mg	0%
Sodium	220 mg	10%
Total Carbohydrates	5 g	2%
Dietary Fiber	1.2 g	4%
Total Sugars	3 g	—
Includes Added Sugars	0 g (or 0.3g if sugar added)	0%
Protein	1 g	2%
Vitamin D	0 mcg	0%
Calcium	18 mg	1%
Iron	0.8 mg	4%
Potassium	210 mg	4%