This homemade pizza sauce is great on any pizza, but it’s really made to be enjoyed on thin-crust pizzas. Since you’ll only get a little bit on each slice of pizza you eat, it is intensely flavored with both canned tomatoes and tomato paste.
With a little zing from pepper flake and red wine vinegar, the robust flavor stands out, and cooking it reduces the liquid so your thin-crust pizza doesn’t get soggy.
You’re going to win pizza night with this easy pizza sauce recipe, I promise.
For deep-dish pizzas, try my grandma pizza dough recipe, and for thin crust, you can’t beat my easy pizza dough.
View my best homemade pizza sauce recipe web story here.
Why You Need to Make This Pizza Sauce
I am generally a proponent of fresh pasta sauce: a few ingredients stirred together, uncooked, that cook and intensify while the pizza bakes.
This type of sauce works really well for something like Sicilian, Detroit, or other deep-dish pizzas.
But for a thin-crust pizza that generally cooks in under 10 minutes, a cooked sauce is the way to go.
This sauce is a great option because it is well-balanced, it’s intensely flavored, and it’s simmered long enough that much of the liquid evaporates.
Reducing the amount of liquid in a sauce intensifies the flavors, which is always a good thing. It also keeps your crust from getting soggy, which is also a good thing.
This is an easy pizza sauce you can make with all pantry staples, so you most likely already have most everything on hand that you’ll need.
How To Make It
First, we’ll look at ingredients as well as substitutions.
Then, I’ll walk you through the steps to make the sauce, give you some equipment recommendations, and also provide some ways to vary the sauce to your taste.
Ingredients and Substitutions
Here’s what you’ll need to make it:
- Olive oil: Carries flavor and adds some richness and silkiness to the sauce. It also is the medium for frying the base flavors. For a smoky layer of flavor, use bacon fat instead of olive oil.
- Pepper flake: Brings a little heat. Use more or less, or leave it out entirely if you prefer
- Salt and pepper: Salt brings out all the flavors, counteracts any bitterness from the tomatoes, and brings dimension to your pizza sauce. I am a fan of the pungency of black pepper. If you are too, go heavy on it. If not, you can leave it out.
- Italian seasoning: Is it authentically Italian? No. No it’s not. But it is easy to find and is generally delicious. If you don’t have Italian seasoning or don’t want to use it, use dried oregano, thyme, and a few leaves of fresh basil
- Onion: Use sweet onion, white onion, or yellow onions. I call for 1/2 a medium onion, which is entirely dependent on what you think a medium onion looks like. Don’t lose any sleep over it, though. If you think your onion is super big, just use 1/4 of it
- Garlic: I used pre-minced because I had some, and I am a little lazy. Feel free to use fresh, and use as much as you would like. I used about 3 cloves worth.
- Tomato paste: Adds intense tomato flavor. It also caramelizes a little during the cooking process, bringing extra depth of flavor to your sauce
- Canned whole tomatoes: Canned plum or San Marzano is preferred, but there is no reason not to use what you have, whether diced, crushed or whole. You’ll need 1 large can (28 oz). Only use fresh tomatoes if they are very ripe and in season, and blanch them so you can slip the skins off before adding to your sauce
- Red wine vinegar: Brightens the flavor and brings a little “sparkle” to your sauce. Substitute any vinegar: apple cider, white wine vinegar, etc. If you like your sauce to be a bit on the sweeter side, use balsamic vinegar
- Ground fennel (optional): This is not a usual ingredient found in pizza sauce, but stick with me. Fennel is one of the flavorings used in Italian sausage. I consider it the defining flavor, and I love it. So I use a bit of ground fennel in my sauce to bring a bit of “sausage-i-ness.” It also lifts the flavor a bit. It’s kind of hard to describe, but it is just so good. As an aside, I also sprinkle any pizza, either homemade, store-bought, or frozen, with some ground fennel to finish before serving.
The procedure for making this recipe is fairly straightforward.
Technically, you could put everything in a pot, boil it for 30 minutes or so, and be done.
But with a couple of extra steps, you’ll be able to bring as much flavor to this intensely tomato-y sauce as possible.
Here’s how it goes:
- Let pepper flake infuse the oil for 30 seconds or so.
- Add onion, garlic, salt, pepper, and Italian seasoning. Cook for 3-4 minutes until onions start to soften.
- Add tomato paste, stir it in well, and then let everything “fry” in the oil for a minute or so. This will caramelize the tomato sauce and bring a ton of extra flavor to your sauce.
- Add the tomatoes and vinegar. Break up tomatoes with a meat chopper, spoon, or spatula.
- Stir in the ground fennel, and simmer for about 20 minutes, until the sauce is nice and thick.
Note that your sauce is thick enough when you can mound it up on a wooden spoon. It should not be runny but rather thick and a little “gloppy.”
Equipment You May Need
Other than a heavy-bottomed saucepan and a spoon for storing, you really don’t need a lot of specialized equipment.
I do like to use my meat chopper for breaking up the tomatoes into a chunky sauce.
For a smoother sauce, you could pulse it in a food processor or run it through a food mill on the coarse or medium disc.
- For a spicy-smoky version, add 1-1 1/2 teaspoons hot smoked paprika and use bacon fat instead of olive oil.
- For a red pepper sauce substitute up to half of the canned tomatoes for roasted red peppers.
- For a quickie vodka sauce, add 1/2 cup vodka to the finished sauce, and cook it down until it’s the same volume you started with. (3 cups sauce plus 1/2 cup vodka cooked down until you have 3 cups). Stir in some freshly grated Parmesan and about 1/4 cup of heavy cream. You can also just make vodka sauce.
Tips for Success
Take the time to fry the tomato paste in olive oil. It brings a whole extra layer of flavor to your pizza sauce that you wouldn’t otherwise get.
Don’t rush cooking the sauce. Simmer until it is is fairly thick. Otherwise, your pizza could end up soggy. So if yours still seems a little thin after 20 minutes, keep simmering until it is nice and thick.
Add the red wine vinegar to the empty tomato can rather than to the pot. Then, swirl the vinegar around in the can to get all the tomato sauce of the sides, then pour that into your pot.
Homemade Pizza Sauce Q & A
It is, and it’s also vegan as written.
Keep the sauce in a tightly covered container for up to a week in the fridge. For longer storage, freeze in 1/2 cup portions (enough for 1 pizza) and store in a tightly-sealed, zip-top freezer bag for up to 3 months.
Yes, you absolutely can. The flavor will continue to concentrate with the longer cooking time which yields a more intensely-flavored sauce.
The most obvious use of this sauce is to make a pizza, y’all. Or multiple pizzas.
You could use it as a sauce for my lasagna pizza or slather it on grandma pizza dough before adding your toppings.
It is also a great dipping sauce for fried mozzarella sticks or polenta fries, or serve it alongside (or spread on top of spaghetti pie.
Add some easy, weeknight meatballs and serve this as spaghetti and meatballs (you may need to add some pasta cooking water to the sauce to thin it a bit) or dunk some air fryer mushrooms.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend. If you’re unsure, please read my post about how to use a food scale.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
Homemade Pizza Sauce
This homemade pizza sauce is made to go on thin-crust pizza that gets baked quickly at a high temperature. It sparkles with intense tomato flavor that is brightened with some red wine vinegar. A bit of pepper flake gives it some bite. Although fresh pizza sauce works well on thicker, slower-cooking pizzas, I simmer this one to intensify flavors and reduce the liquid so your thin-crust pizza doesn't get soggy.
- 2 Tablespoons olive oil
- 1/4-1/2 teaspoon pepper flake (depending on how spicy you like things)
- 1/2 medium sweet or white onion, finely diced
- 3 cloves garlic, minced
- 3/4 teaspoon kosher salt (I use Morton's)
- several grindings of black pepper
- 1 1/2 teaspoons Italian seasoning, crushed lightly in your palm
- 2 Tablespoons tomato paste
- 1 28 oz can whole tomatoes, preferably Roma/San Marzano
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon ground fennel (optional)
- Heat a medium saucepan over medium-high heat.
- When hot, add the olive oil and the pepper flake.
- Stir for about 30 seconds to infuse the oil with peppery goodness.
- Add the onion, garlic, salt, pepper, Italian seasoning and cook for about 3 minutes just to soften the onions.
- Add the tomato paste and stir it in well, allowing the paste to "fry" for maybe 15 seconds in the pan.
- Pour in the tomatoes and their liquid.
- Pour the vinegar into the tomato can and swirl it around to thin out the tomato liquid, then pour it into your sauce.
- Break up with tomatoes with the back of a wooden spoon or use a meat chopper (that's what I used).
- Bring the sauce to a boil and then reduce to a simmer.
- Simmer for about 20 minutes, stirring fairly frequently.
- Taste and adjust seasonings if necessary.
- Cool and store in the fridge for a week or freeze in 1/2 cup portions for up to 3 months.
Nutrition InformationYield 6 Serving Size 1/2 cup
Amount Per Serving Calories 77Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 168mgCarbohydrates 8gFiber 2gSugar 5gProtein 2g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Thanks for spending some time with me today.
I hope you enjoy your next pizza night. You’re gonna wow everyone with your homemade pizza sauce!
Take care, and have a lovely day.
Want me to shoot new recipes and an occasional email into your inbox?
You can do that by signing up here for my newsletter, The Inbox Pastry Chef.
I’ll be seeing you!
What Others Are Saying...
Oh.Jenni,, your pizza sauce sounds like my spaghetti sauce, yummy. I use Hunts stewed tomatoes so I don’t have to work on them. And try some garlic infused EVOO instead of the vinegar sometimes, I tell you what, I don’t know where my kitchen would be without it. Happy Cooking!
Jennifer Field says
Thanks for the tip, Jennifer! A friend just sent us a 3-pack of flavored oils for Christmas, and I am very much looking forward to trying them out in all kinds of recipes, including the pizza dough and pizza sauce!
saskia de troyer says
hallo ik probeer soms eens een gerechtje maar ik heb zo problemen met de oz om te rekenen bij ons is het gram kilogram of liters en milliliters en das voor mij wat moeilijker maar ik wil je wel bedanken voor de zalige resepten en de pizzas ga ik zeker proberen
Jennifer Field says
Yes, the conversions can be tricky. Here in the US, our scales switch between grams and ounces at the touch of a button. An ounce US weighs, 28 grams, so to convert, multiply my ounce measurements by 28 and you will be good to go. I’m glad you enjoy the recipes. Thank you for being here, Saskia!