Elevate your homemade pizzas with this quick, fresh pizza sauce. It takes very little time and minimal effort, using simple garden-fresh ingredients. Once you try it, you may never reach for store-bought sauce again.
Homemade Pizza
A great homemade pizza starts with a bright, flavorful sauce. Using ripe tomatoes from the garden gives your pizza a fresh, vibrant taste that’s far better than most jarred options.
Picking the Right Tomato
Choose a meaty tomato for sauce, such as Roma or another paste variety. These have less water and fewer seeds, giving a thicker, richer sauce. You can use any tomato, but the final consistency will depend on the variety you select.
For this recipe I used Roma tomatoes from the garden. They offer a concentrated tomato flavor that’s delicious by the spoonful.
How to Make
Three simple steps are all it takes:
1. Chop the tomatoes and onion, and mince the garlic.
2. Cook the ingredients until the tomatoes break down and soften.
3. Blend to your preferred consistency.
This method only takes about 15 minutes. The batch below filled two pint-sized mason jars—one for pizza night and one to freeze for later. If freezing, leave about an inch of headspace in the container to allow for expansion.
Blender
A good blender or immersion blender makes achieving a smooth, even texture quick and easy. I used a high-powered blender to bring the sauce to the perfect consistency in moments.
📋 Recipe
Homemade Pizza Sauce
Ingredients
- 6 cups Roma tomatoes, diced into ~2″ cubes (or another meaty variety)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2–3 garlic cloves, minced
- 1 teaspoon salt
- Freshly cracked pepper, to taste
- 1 teaspoon oregano
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup loosely packed fresh basil leaves
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the diced onion and sauté until soft and translucent, about 3–4 minutes.
- Add the minced garlic and cook 30 seconds, until fragrant.
- Stir in the tomatoes, salt, pepper, oregano, balsamic vinegar, and red pepper flakes. Cook over medium heat until the tomatoes begin to break down, about 5 minutes.
- Add the basil and cook for another minute or two. Taste and adjust salt and pepper as needed.
- Transfer the mixture to a blender, food processor, or use an immersion blender. Blend to your desired consistency.
- Chill completely in the refrigerator before using—this helps the sauce thicken and the flavors meld.
- Store in an airtight container in the refrigerator for up to 5–7 days.
Notes
This recipe makes enough to fill two pint-size mason jars.
Refrigerate in an airtight container and use within 5–7 days. For longer storage, freeze in an airtight container, leaving about an inch of headspace for expansion.
Nutrition
Calories: 74 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 3 g
Fiber: 3 g | Sugar: 7 g | Sodium: 72 mg | Potassium: 603 mg
Vitamin A: 2055 IU | Vitamin C: 34 mg | Calcium: 37 mg | Iron: 1 mg