Gimme Some Oven

Perfect Pizza Sauce

This post may contain affiliate links. Please read my disclosure policy.

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! :)


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Perfect Pizza Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 cups pizza sauce 1x


You’ll love this perfect pizza sauce recipe! So quick and easy to prepare… healthy and delicious!


  • 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)


  1. 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.
  2. 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!)


Ali’s Tip:

If you like your pizza sauce on the “sweeter” side, feel free to add in extra sugar or honey to taste!

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

23 comments on “Perfect Pizza Sauce”

  1. this looks so delicious! Lucky that I am making pizza tonight :) can’t wait to try it!

  2. I’ve been wanting to make my own pizza sauce for ages, this sounds perfect, thanks for the recipe!

  3. That pretty similar to what I make, and it really does make a difference. Last night I threw in a good amount of Chardonnay I had forgotten in the fridge instead of a red wine, and it was a nice switcheroo.

  4. I can’t wait to try this. I thought about buying some pizza sauce, but could not bring myself to do it. Going to give this a try. Sounds yummy.

  5. I like your pizza sauce!
    Thank you for posting your way to prepare it…


  6. Wow, that is a perfect consistency and a great recipe! I didn’t have a recipe on hand last time I did homemade pizza, but I’ll definitely make sure to have this around next time. What brand of tomato sauce do you use?

  7. Hi Ali,

    Have you ever tried Casa Visco Pizza sauce? Third generation family owned, I would be interested in your opinion….

    have a great day,


  8. I have 3 very picky children, and we love making homemade pizza. Usually we use canned sauce, but were out and I didn’t feel like running to the store, so I looked up this recipe. Needless to say, I will NEVER be buying canned sauce again. We all LOVED this sauce. And it is hard to find something we all enjoy to eat.

  9. So good..hmmm, thanx

  10. do u HAVE to freeze the sauce for further use? or can u just jar it and keep it in the fridge

  11. can we make pizza sauce without dried herbs? because i don’t all kinds of herbs at my place…

  12. 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.)

  13. Fabulous!

  14. This recipe looks great. Giving it a try this evening with pizzaretta oven baked pizza.