Here’s a recipe for making your own homemade pizza sauce. You will be amazed at how easy this sauce is once I tell you my secret. I’ve tried making pizza using my regular pasta sauce recipe and it is ok… but too thin and too runny.
By using two ingredients you can turn any pasta sauce (including plain jar sauce) into an excellent pizza sauce.
Oregano is Key to Pizza Sauce Flavor
As I mentioned above, you can technically use regular Italian pasta sauce to put on a pizza, but it isn’t the same. It will be missing something, and that something is oregano. Fortunately, you can use dried oregano and not fresh which makes it easy to make any time of year.
Tomato paste helps to thicken a sauce. If ever making a tomato sauce and it’s too runny, try adding some paste. This is what we want in the pizza, so tomato paste is a critical ingredient in my recipe.
Consistency is also Key
Another differentiation between regular pasta sauce and pizza sauce is the consistency. Pizza sauce is thicker and spreads more evenly. Regular pasta sauce can often times be thinner and more runny. If you have a regular plain pasta sauce that you feel will work fine, then good, just add the oregano and you’re off to the races!
This recipe I have for you is more than adding oregano. I’ve adjusted quantities and amounts to accommodate for this difference.
You’ll also notice in my ingredients list that I say to use plain crushed tomatoes and not Italian style. The reason for this is because Italian style often includes various herbs such as basil which can offset the pizza flavor. Keep it simple and real with regular. We’ll turn it into our own Italian style using our own ingredients – including basil if you want.
A huge time saver is freezing any leftover sauce for next time. This way when you have your pizza crust out whether homemade or store bought, all you have to do is thaw the sauce and not worry about making it from scratch.
I hope you enjoy!
Homemade Pizza Sauce Recipe
- 1 32oz can crushed tomatoes (plain, not Italian style)
- 1 8oz can tomato paste
- 1/2 – 1 tsp dried oregano adjust to taste
- 2 TBLE extra virgin olive oil
- 2 garlic cloves minced
- 1/4 cup water
Heat the olive oil over medium heat in medium saucepan.
Add the minced garlic cloves and stir frequently for 2 to 3 minutes over low heat- until aromatic. If garlic browns and burns toss out and start over.
Add in the can of crushed tomatoes, tomato paste, water and oregano. Mix well until sauce is evenly mixed.
Turn heat to low and cook for about 20 minutes or longer stirring occasionally. (This is a good time to get the toppings ready).
Taste the sauce and when ready remove from heat and turn off stovetop.
Your sauce is ready for the pizza. Freeze any left over for next time.
TIP #1: Add oregano a little a time. Some people like a stronger oregano flavor, others don’t. Do it to taste. TIP #2: You want the sauce thicker than a regular pasta sauce, hence the tomato paste. So if the water thins it too much, simply cook it down a bit with the lid off. TIP #3: As with most of my recipes, freeze what you do not use. Next time when you want to make a pizza, the sauce only needs to be thawed over the stove!
Kitchenware, Gadgets, and Tools Recommended for Use in this Recipe: