This delicious homemade pizza sauce comes together in minutes and uses everyday pantry staples.

Homemade Pizza Sauce in Bowl with Spoon

If you’ve never made homemade pizza sauce, you’re in for a treat! This is my tried-and-true favorite pizza sauce recipe. We’ve made it hundreds of times, particularly for sourdough pizza.

This pizza sauce is fool-proof, comes together in minutes, and uses everyday pantry staples: canned whole peeled Italian tomatoes, extra virgin olive oil, fresh garlic, salt, and pepper. That’s it.

When it comes to pizza, I like to keep things classic. This recipe makes a traditional uncooked pizza sauce. Well-balanced in acidity and seasoning, it makes the perfect base for margherita pizza or any tomato-based, Neapolitan-style creations.

Organico Bello Canned Tomatoes

Favorite Canned Tomatoes for Pizza Sauce:

Since this pizza sauce is prepared with only a handful of ingredients, it is essential to use the best of the best. The most important ingredient is high-quality tomatoes. Trust me, it makes a huge difference.

While you can prepare this sauce with any brand of canned whole peeled Italian tomatoes, I’ve tried many brands over the years and strongly recommend Organico Bello or Bianca DiNapoli brand for best texture and well-balanced acidity. If you can’t find them at your local supermarket, I recommend ordering them online.

  • Canned Tomatoes in Small Food Processor Bowl
  • Pureed Canned Tomatoes in Food Processor Bowl

How to Make Pizza Sauce:

  1. Using a slotted spoon, scoop 5 to 6 whole peeled plum tomatoes from their juices – roughly 290 grams – and transfer to the bowl of a mini food processor. Draining the canned tomatoes from their juices helps produce a slightly thicker pizza sauce, which is my preference. Equipment Note: If you don’t own a food processor, you can use an immersion blender, food mill, or even finely chop and crush the tomatoes by hand.
  2. Pulse the tomatoes until coarsely puréed without over processing. This yields roughly 1¼ cups (10 fluid ounces). Transfer the tomatoes to a container or bowl. Add the olive oil, finely grated fresh garlic, salt, freshly ground black pepper, and a small pinch of dried red pepper flakes (if desired). Stir until well combined. Season to taste, adding more salt if needed.
  3. Use immediately for your favorite pizza recipes, such as a classic sourdough pizza, this easier Margherita pizza recipe, or any other tomato-based or Neapolitan-style pizza. This sauce recipe yields enough sauce for three 10-inch or 11-inch pizzas.
  • Microplaning Garlic into Pizza Sauce
  • Homemade Pizza Sauce with Grated Garlic on Top
Homemade Pizza Sauce Spread on Pizza Dough on a Pizza Peel

Ways to Use Leftover Canned Tomatoes:

Since we’ll only be using a portion of the canned tomatoes for this pizza sauce recipe, this recipe will yield leftovers. Here are a few of my favorite ways to use leftover canned tomatoes:

Homemade Pizza Sauce

Flavor Variation Ideas:

  • Make It Spicy: Add generous pinches of dried red pepper flakes or, my personal favorite, finely chopped Calabrian peppers.
  • New York Style: Add ½ teaspoon (or more) of dried oregano.
Homemade Pizza Sauce in Bowl with Spoon

Homemade Pizza Sauce

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Yield: 10 Oz; 1.25 Cups (Enough for Three 10-Inch Pizzas)
Total: 10 minutes
This delicious homemade pizza sauce comes together in minutes and uses only a handful of everyday pantry staples. Perfect for our favorite sourdough pizza, this easier margherita pizza or any tomato-based or Neaopolitan style pizza creation. While you can prepare this sauce with any brand of canned whole peeled Italian tomatoes, I strongly recommend Organico Bello or Bianca DiNapoli brand for flavor and texture.

Equipment

Ingredients

  • 1 (28-ounce; 800 g) can whole peeled Italian tomatoes I highly recommend Organico Bello or Bianco DiNapoli brand
  • 2 teaspoons extra virgin olive oil
  • 1 large garlic clove finely grated with a microplane
  • ½ teaspoon kosher salt or more to taste
  • freshly ground black pepper
  • pinch dried red pepper flakes optional

Instructions 

  • Note: Since this sauce comes togethe quickly, I prefer to make it just before asembling pizza. It can be prepped ahead, but please note that garlic intensifies in flavor as it sits. Use sparingly or add just before using.
  • Using a slotted spoon, scoop 5 to 6 whole peeled plum tomatoes from their juices – roughly 290 grams – and transfer to the bowl of a mini food processor. Draining the canned tomatoes from their juices helps produce a slightly thicker pizza sauce, which is my preference. After testing various brands of canned tomatoes, I highly recommend Organico Bello or Bianco DiNapoli for flavor and texture.
    Equipment Note: If you don't own a food processor, you can use an immersion blender, food mill, or even finely chop and crush the canned tomatoes by hand.
    Storage Note: Leftover tomatoes and their juices can be stored in a container in the refrigerator for up to 5 days or frozen for up to 3 months.
    How to Make Pizza Sauce
  • Pulse the tomatoes until coarsely puréed. This yields roughly 1¼ cups (10 fluid ounces). Transfer the tomatoes to a container or bowl. Add the olive oil, finely grated fresh garlic, salt, freshly ground black pepper, and dried red pepper flakes (if desired). Stir until well combined. Season to taste, adding more salt if needed.
    How to Make Pizza Sauce
  • Use immediately in your favorite pizza recipes, such as a classic Margherita pizzaor any tomato-based or Neapolitan-style pizza. This sauce recipe yields enough sauce for three 10-inch or 11-inch pizzas.
    Homemade Pizza Sauce Spread on Pizza Dough on a Pizza Peel

Flavor Variation Ideas:

  • Make It Spicy: Add generous pinches of dried red pepper flakes or, my personal favorite, finely chopped Calabrian peppers.
  • New York Style: Add ½ teaspoon or more of dried oregano.
Serving: 1serving, Calories: 57kcal, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 930mg, Potassium: 1mg, Calcium: 1mg, Iron: 1mg
Course: Pizzas and Savory Pastries
Cuisine: Italian