This homemade pizza sauce is quick, easy, and it's my family's favorite go-to recipe for all of our pizza needs. NO tomato paste required!
A great pizza sauce recipe has eluded me for years.
I grew up with a dad that often made his own dough and sauce, so I'm a bit of a pizza snob.
I've been through dozens of recipes, but I could never seem to find the right balance of sweetness, tang, and spice until now.
This sauce has the exact combination of spices and flavor that perfectly compliment any Italian pie, and we use it on all of our pizzas!
Ingredients and substitutions
- Olive oil
- Garlic
- Tomato puree - This is not the same as tomato sauce. Sauce will work, it will just be thinner. I use either Pomi or Bionaturae strained tomatoes for this recipe.
- Spices - Dried oregano, basil, thyme, and fennel are all used.
- Sea salt
- Sugar - This is optional, but it helps cut the acidity of the tomatoes.
- Red pepper flakes - Optional; adds a kick of heat!
- Red wine vinegar - Apple cider vinegar can be used in a pinch; it serves to brighten up the sauce.
Recipe Steps
Begin by sauteing the garlic and olive oil in a medium saucepan.
Once fragrant, add in the tomato puree, spices, salt, and sugar.
Let it all simmer 5-10 minutes.
At the end of cooking, stir in a splash of vinegar to brighten it up!
Try the sauce with one of my gluten-free pizza crusts!
Recipe notes
This recipe makes a large batch, and can easily be cut in half, if need be.
To freeze any leftover sauce, add it to a freezer bag once it's room temperature. Expel as much air as possible and seal the bag tightly. It's a good idea to label the bag with the date.
This keeps about for about 5-7 days in the fridge and 3-6 months in the freezer.
Here is a complete post on freezing pizza sauce, which includes a method for freezing it in an ice cube tray.
Homemade Pizza Sauce
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 large garlic clove minced
- 3 cups tomato puree not sauce, see Ingredients and Substitutions above
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme
- 1 teaspoon fennel seeds
- scant ½ teaspoon sea salt
- 1 big pinch granulated sweetener sugar, coconut sugar, sucanat, etc.
- ¼ teaspoon red pepper flakes
- 1 teaspoon red wine vinegar
Instructions
- Heat the oil in a saucepan.
- Add the garlic and saute just until fragrant (about 20 seconds).
- Add in the rest of the ingredients (except for the vinegar).
- Let the sauce heat through and gently simmer for about 5-10 minutes. This allows it to thicken and become more flavorful.
- Remove from heat and stir in the vinegar.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
amber
Good morning lovely Lauren,
It seems we have so much in common in the culinary department! I love that. I too adore making my own pizza sauce and I had to laugh reading you post. It took me a while too to get that right balance of sweet/acid. And store bought is usually to high in salt and uses cane sugar, so I use honey in my recipe. It works perfectly.
Thanks for posting this recipe...I would have never seen that zucchini crust! I can't wait to try.
Thank you so much for your creative, healthy recipes.
Have a great weekend.
xo,
--Amber
Lauren
Thank you Amber! I'll have to check your recipe out as well. 😀 I hope you have a lovely weekend too sweetie.
Anna @ Your Healthy Place
I am definitely a homemade marinara sauce convert. No more jarred salty sweet tomato sauce for me! Looks great Lauren xx
Mary Frances @ The Sweet Tooth Life
This is so easy! Pizzas are some favorites at our house and we go through sauce really quick. This recipe looks lovely and I am pinning it for future use ... I know the balance of spices will be delicious. My favorite toppings are spinach and artichoke with greek yogurt saucr, but with this tomato sauce, I don't think I'll be using it as much!
Gabby @ the veggie nook
SO satisfying when a recipe you have been trying to perfect for ages finally happens. YAY 🙂
Adrienne @ Whole New Mom
Just made this with a few changes - great!!!
Lauren
Thanks Adrienne! It's the only pizza sauce I use, so I'm happy to hear you enjoyed it. 😀
Rena
Just made this sauce but shortened it to take literally 5 seconds to make. Thanks!
Lauren
Did it taste ok? The cooking time reduces the sauce, making it thicker and more flavorful, so I wonder if it would taste as good without that step...
Rena
Yes if you see my latest post i posted the recipe and a picture of it. It tasted perfect. I'm sure it tastes better cooked down, but this faster way for me was perfect and it tasted delicious. I also used it as sauce when i made eggplant parmesan.
Kim
Thank you for another yummy and healthy recipe! This is the first place I look when I want a new recipe--thank you so much!
Lauren
Thank you so much Kim, what a great compliment to read! 🙂 Have a great night!
Dana
Hello! I'm making your quinoa pizza crust today and was just wondering if there are any special instructions for soaking quinoa? I've never done this before... Thanks! 🙂
Lauren
Hi Dana,
The instructions for it are in the recipe post here: https://www.oatmealwithafork.com/2014/03/03/5-ingredient-quinoa-pizza-crust-vegan-primal-gluten-free/
If you're following the video, just follow the instructions I give there. Thanks, and I hope you enjoy it! 🙂
Lauren
I just wanted to add to be sure to rinse the quinoa first, then soak it for 8-12 hours, then rinse it again and follow the remaining instructions. Thanks!
Dana
Thanks, Lauren! I didn't know there were written instructions (I had only seen your video). I am soaking the quinoa right now and can't wait to try making this pizza tonight! My son has so many allergies and so pizza is something he hasn't really been able to enjoy yet. He eats quinoa quite happily though so I'm very excited about your quinoa pizza crust! Thanks so much for the recipe 🙂 I will definitely be searching your blog for more!
Dana
Just want to say, THANK YOU for the quinoa pizza crust recipe. It was a total success 🙂 Your homemade pizza sauce is delicious, too 🙂
Lauren
Yay!! I'm so happy Dana, thanks for following up on it! 😀
Ellen
I came across your blog via Pinterest. I am super stoked to try the quinoa crust and this sauce, but I am wondering how long this keeps after you make it? How long can left over sauce stay in the fridge before it goes bad?
Lauren
Hi Ellen,
The sauce lasts about 5-7 days in the fridge, but if you freeze it, it can last a month or so. 🙂
Susan Schwartz
I love your recipes! I love your easy-to-follow videos! Everything looks easy to make and all gluten-free! Thanks so much!
Lauren
Thank you so much Susan! 🙂
Elsje
I stumbled on your website through Forks over Knives. You guys and girls are such a blessing and your recipe so easy!!
Looking forward to that new cauliflower pizza crust recipe, njammiee!!
Teri Learmont
Just found this sauce in pinterest. Can I make this to can? What additional steps would I have to do?
Lauren
Hi Teri,
I'm sorry, I have no idea!
DesiRae
This was perfect!!!
Jenna
This really is the best recipe Lauren, nothing beats it!!
Alice.
Wow , this really is a great pizza sauce! I was thinking how I would normally use basil, oregano and *rosemary* for spices. But that fennel seed adds a much more authentic flavor! (I skipped thyme because my husband gets headaches from thyme, but I imagine it would pair very well with fennel seeds.) We tried so many different store-bought brands and none was any good. I now have a recipe to make our own sauce. Thank You Lauren!
Wishing you good energy and strength!
Lauren
Thank you, Alice! I love this recipe, we use it whenever we make pizza, so I'm happy you enjoyed it too!
Nat
Best pizza sauce ever!