Homemade Tomato Sauce for Pizza

5 from 2 votes

Homemade Tomato Sauce for Pizza

This no-cook Homemade Tomato Pizza Sauce is quick, easy, and packed with authentic Italian flavors. Made in less than 5 minutes, it’s perfect for making in bulk, freezing, and creating the best pizzas with homemade pizza dough, mozzarella, and fresh basil. This vibrant sauce is my go-to for elevating any pizza night!

Prep Time5

Total Time5

Course: Dinner, Lunch

Cuisine: Italian

Keyword: pizza, pizza sauce

Servings: cups

Calories: 86kcal

Author: Lora

Equipment

1 bowl
1 large wooden spoon

Ingredients

1 28-ounce San Marzano tomatoes, whole peeled tomatoes (look for DOP San Marzano dell'Agro Sarnese-Nocerino)
2 Tablespoons extra-virgin olive oil
1 teaspoon sea salt or kosher salt
1 large bay leaf
2-3 cloves garlic finely chopped or pressed, (or ¼ cup grated onions or finely minced)
1 teaspoon dried oregano
¼ - ½ teaspoon red pepper flakes depending on heat preference

Instructions

Tomatoes: Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid.
Seasonings: Add the rest of the ingredients - olive oil, sea salt, garlic, oregano, bay leaf, parsley - and stir until evenly distributed throughout the sauce. Taste and adjust as needed — more salt, more herbs, more garlic, etc.! Red hot chili flakes are optional, but you could add a pinch, if you like.
Adjust flavor: Taste and adjust seasonings as you like it.
Spread onto pizza: Discard bay leaf when ready to use the pizza sauce. Spread onto your favorite pizza dough recipe.

Notes

Tomatoes: Look for the best quality San Marzano tomatoes. The better the quality, the better the flavor of the sauce. There will be no need to add any sugar.
Olive oil: Same thing for the olive oil. Use a very high quality extra-virgin olive oil.
Garlic: If you're sensitive to garlic, you could leave it out. If you like more garlic, go ahead and add to your taste.
Herbs: You could experiment with the herbs to your liking. I use a very good quality dried oregano my mother-in-law gave me it's from Calabria. I can even find now in Italian markets near me Sicilian oregano.
Flavors rest: Once you stir the sauce together, let all the flavors come together for 30 minutes. You could even prep the night before. The longer they have time to combine, the better the flavor will be!
Pizza: Make your own homemade dough or use a very good quality store-bought dough.

Nutrition