Tasty Homemade Pizza Sauce

This 15-minute homemade pizza sauce turns regular pizza nights into something special. The deep, flavorful taste develops quickly, making it perfect when you want better pizza on busy weeknights.

I came up with this recipe after trying store-bought sauces that never hit the mark. The first time we tried pizzas with this sauce, my family went quiet before they started raving about it. Now they won't touch pizza made with anything else.

Ingredients

• Olive oil: Creates that genuine Mediterranean flavor foundation
• Fresh garlic cloves: Add that essential aromatic kick
• Dried oregano: Delivers that signature pizza herb taste
• Sugar: Cuts through acidity without making things too sweet
• Basil: Fresh or dried works to add brightness and depth
• Red pepper flakes: Let you control the heat level
• Onion powder: Gives flavor without extra chopping
• Tomato passata: Creates the perfect smooth base for spreading

Step-by-Step Instructions

Get the aromatics ready:

Chop the garlic into tiny bits with a sharp knife. They should be small enough to melt into your sauce but not so tiny they burn right away. Warm olive oil in a big pot over medium-low heat until it's slightly shimmering but not smoking. Toss in the garlic and stir non-stop for just 30 seconds. This quick cooking releases flavor without any bitter taste.

Pour in the foundation:

Add the tomato passata and mix right away to blend with the garlic oil. You want a smooth mix with no oil patches floating around. Keep the heat medium-low so it doesn't splatter everywhere.

Mix in the flavors:

Add your oregano, sugar, basil, red pepper flakes, and onion powder to the pot. If you're using fresh basil, just drop in the whole stem without chopping—you can fish it out later. Stir everything gently so all the seasonings spread evenly through the sauce.

Cook until just right:

Let the sauce come to a gentle boil, then turn the heat down to low right away. Let it simmer uncovered for 15-20 minutes, giving it a stir now and then so nothing sticks. The sauce should thicken up enough to coat a spoon, and you'll notice it turning a deeper red.

Finish it off:

Take out the basil stem if you used one. Give your sauce a taste and add salt and pepper as needed. The flavor should be bold and a bit strong since it'll calm down a bit when baked on your pizza.

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The garlic really makes this sauce stand out. My Italian neighbor taught me that cooking it quickly instead of browning it makes that authentic taste without bitterness. One night last summer, my kids actually clapped after eating pizzas made with this sauce. That's when I knew this recipe was our new family standard.

Storage Solutions

This sauce stays good in the fridge for up to 5 days if you keep it in a sealed container. The flavors actually get better as they sit together, so it's great for planning ahead. For longer keeping, freeze it in ice cube trays and then move the frozen cubes to freezer bags. This way you can thaw just what you need later. When properly stored, your sauce will stay good in the freezer for up to 3 months.

Ingredient Flexibility

While this recipe works great as is, you can switch things up nicely. If you like chunkier sauce, try using whole San Marzano tomatoes and crush them yourself. For deeper flavor, add a spoonful of tomato paste. You can swap in fresh herbs at a 3:1 ratio compared to dried. Try balsamic vinegar instead of sugar for a different kind of sweetness. This sauce also works great for dipping breadsticks or topping pasta dishes.

The Passata Advantage

Tomato passata gives you the perfect pizza sauce texture without extra steps. This strained tomato puree works well year-round and means you don't need to blend anything. When buying passata, look for bottles with just a few ingredients. The best ones contain only tomatoes and maybe a bit of salt. It spreads easily on dough without making wet spots. If you can't find it, crushed tomatoes work too, though the texture will be a bit different.

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Frequently Asked Questions

→ Can I replace canned tomatoes with fresh ones?

Yes, fresh tomatoes work too, but they’ll need longer cooking (up to an hour) to thicken. Look for ripe, flavorful tomatoes like San Marzano for the best taste.

→ What’s the best way to store leftovers?

Cool the sauce totally, then stash it in a sealed container. Keep it in the fridge for up to 5 days or freeze it for as long as 3 months.

→ Fresh basil or dried—what works better?

Fresh basil gives a lovely aroma, but take it out before serving. Dried basil can work too and stays in the sauce for more flavor.

→ What if I don’t have dried onion flakes?

No onion powder? No problem. Use half of a small onion and let it simmer with the sauce. Just take it out before serving.

→ How can I make it less spicy?

For a milder sauce, skip the chili flakes or just add a tiny sprinkle instead of a full pinch.