Tomato sauce for homemade pizzas is one of the all-time easiest DIY projects. It's made with just a few ingredients — canned tomatoes, garlic, balsamic vinegar, and a drizzle of olive oil — and a quick blitz in the blender or food processor. You can even freeze it in single pizza-sized portions to make things all the easier for yourself on Pizza Night!
Here is your step-by-step recipe, with everything you need to know to make homemade pizza sauce tonight.
Use Canned Tomatoes
Canned tomatoes are just great for making homemade pizza sauce. You can use whole or diced tomatoes, but make sure no spices or herbs have been added. You want basic, everyday, plain tomatoes here! Fresh tomatoes can be used too, but can make a watery sauce; use only paste tomatoes, or squeeze the tomatoes of excess liquid before blending.
Got sauce? Now make your dough. Watch the video!
Any variety of tomatoes works just fine for making pizza sauce, even your grocery-store brand. For the authentic Neapolitan pizza experience, however, pick up a can of San Marzano tomatoes. They're a little sweeter and meatier than other varieties, and they can really level-up your sauce game on Pizza Night.
Don't Cook the Sauce!
This pizza sauce is ready to be used as soon as it's blended — no cooking needed! Spoon it right onto the pizza, cover with additional toppings, and bake. If you'd like a thicker sauce, strain the tomatoes from their juices before blending.
This isn't just for convenience; a no-cook sauce will actually taste better on your pizza, giving you that fresh, zippy tomato flavor, even after it has been baked in a hot oven. To hear a pizza pro explain this even better than we can, watch this 1-minute video with Brandon Pettit of Seattle pizzeria Delancey:
How To Make Homemade Pizza Sauce
Makes about 4 cups
What You Need
1 (32-ounce) can
whole or diced tomatoes
6 to 8
cloves garlic, coarsely chopped
balsamic vinegar, plus more to taste
Freshly ground black pepper
Blender or food processor
Muffin tin, if freezing
Freezer bag or container, if freezing
Combine the sauce ingredients in a blender or food processor. Place the tomatoes in a blender or food processor fitted with the blade attachment. Use both the tomatoes and their juices, or drain the tomatoes for a slightly thicker and more concentrated sauce. Add the remaining ingredients, and season with pepper and drizzle of olive oil.
Purée the sauce. Process the ingredients until they're completely puréed, stopping the motor and scraping down the sides as of the bowl as needed.
Give the sauce a taste. Taste the sauce, and add more salt, pepper, or olive oil as needed. Blend a few more seconds to combine.
Use the pizza sauce. This sauce is ready to be used as is — no cooking required. Just spoon it onto a round of pizza dough and use the back of the spoon to smooth it out. This amount of sauce makes enough for 8 medium pizzas, depending on how much sauce you like on your pizza.
Refrigerating the sauce. Refrigerate unused sauce for up to 1 week.
Freezing the sauce. Spoon any unused sauce into muffin tins. Freeze until solid, then pop the frozen cubes out of the mold and transfer to a freezer container. Freeze for up to 3 months. Thaw overnight before using on pizza, or microwave the cubes in 30-second bursts until they melt into a sauce.