Without a doubt, people are opinionated about their pizza sauce!
Some like it smooth. Some like it chunky. Some like it simple and tomato-flavored. Some like it packed with herbs. Some like it sweet. Some like it unsweetened. But without a doubt…good pizza sauce can definitely “make” a pizza!!!
So for what it’s worth, here’s my favorite version of a “smooth” pizza sauce. (I’ll save my chunky version for another time!) I happen to like mine packed with herbs (especially fresh basil), with no added sugar, accented with a splash of red wine and just a touch of cayenne for a little “kick”. It only takes a minute to stir the ingredients together, but then I love to let it simmer on the stove fr 15 or 20 minutes, so that all of the flavors can meld perfectly together….mmmm….
Regardless of your pizza sauce preferences, if you’ve never tried making the sauce from scratch, you must! Definitely a delicious, fresh “step up” from the jar.
Happy Pizza-Making! :)
Perfect Pizza Sauce
Ingredients
- 1 (14.5 oz.) can tomato sauce
- 3 Tbsp. tomato paste
- 1 garlic clove, finely minced
- 1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
- 2 tsp. dried oregano
- 1 tsp. onion powder
- 1/2 tsp. dried marjoram
- 1/2 tsp. kosher salt
- pinch of cayenne
- splash of red wine (optional)
Instructions
- Combine all ingredients in a small saucepan. Cook over medium heat until bubbles begin to rise (and pop) at the surface. Reduce heat, cover, and let simmer for another 15 minutes.
- Serve warm. Or you can also freeze this to use later. (I love freezing it in ice cube trays so that you can choose how much you want to thaw and use later!)
Did you make this?Let me know how it turned out in the comments below!
Ali’s Tip:
If you like your pizza sauce on the “sweeter” side, feel free to add in extra sugar or honey to taste!
Love this simple, fresh pizza sauce! My family and I agree, so much better than store bought! 😋
This recipe looks great. Giving it a try this evening with pizzaretta oven baked pizza.
Fabulous!
Second time, better than the first. I used a 28 oz can of the san marzano tomatoes pressed through a mesh colander and about 4 1/2 TBSP of the tomato paste and kept everything else the same. PERFECT! Used a ball of frozen dough, fresh mozzarella and basil and had myself a very good margharita pizza. This sauce is a keeper. (And I have enough left to freeze for a second one later. I would prefer fresh sauce, but some days there just isn’t time.)
Thanks for sharing with us, Cat — we’re so glad you enjoyed it!
can we make pizza sauce without dried herbs? because i don’t all kinds of herbs at my place…