Pizza Sauce

By Lidey Heuck

Published Feb. 6, 2024

Pizza Sauce
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(202)
Comments
Read comments

This basic pizza sauce comes together quickly with easy-to-find pantry ingredients. Tomato paste gives the sauce body and a rich, extra-tomato-y flavor that makes it perfect for topping pizza dough, and for filling calzones and stromboli. For a little kick, add an additional ¼ teaspoon crushed red pepper (or even more) to taste. Canned crushed tomatoes vary by brand; if you find yours are too coarsely crushed for your desired texture, pulse them in a food processor until smooth before beginning the sauce. Like most tomato-based sauces, pizza sauce freezes well; pack it into freezer-safe containers and freeze for up to 3 months. Before using, thaw overnight in the refrigerator, or in a covered saucepan set over low heat. (You may need to add a splash of water to loosen the sauce.)

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:3 cups
  • 2tablespoons extra virgin olive oil
  • ¼cup minced or grated yellow onion
  • 1tablespoon minced or grated garlic (3 cloves)
  • ⅛teaspoon crushed red pepper, plus more to taste
  • ¼cup tomato paste
  • 1(28-ounce) can crushed tomatoes
  • 1teaspoon dried oregano or Italian seasoning 
  • 1teaspoon granulated sugar 
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • Black pepper 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

100 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 3 grams protein; 366 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the olive oil in a medium saucepan set over medium-low. Add the onion, garlic and red pepper and cook, stirring often, until tender but not browned, 3 to 5 minutes.

  2. Step 2

    Stir in the tomato paste and cook, stirring often, until the paste darkens and colors the oil in the pan, about 1 minute. Add the crushed tomatoes, oregano, sugar, salt and black pepper to taste. Bring to a simmer over medium-high. Reduce the heat to low, cover and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Taste and adjust seasonings, if necessary, and cool before using.

Ratings

5 out of 5
202 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Max Alexander, Rome, Italy

There is no need to cook pizza sauce, especially if you don't have a 900-degree pizza oven that fires the pie in 90 seconds. The sauce will cook just fine in the oven, on the pizza. Here in Italy, we run a can of San Marzano tomatoes through a food mill and add some salt. Done, ready to ladle on the dough. To balance the acidity, skip the sugar; instead, add a pinch of baking soda, as every pizzeria in Italy does.

G-Dogg

Spread your dough out, drizzle on some olive oil & spread around, dollop on about 4 big tablespoons of the cheapest tomato sauce you can buy & spread around, sprinkle on salt, pepper, parsley flakes, oregano, & basil. Voila! The best pizza sauce! Seriously!

Miguel

I'm a bit lost at the inclusion of the tomato paste and onion. If you are unsatisfied with the flavor of your tomatoes, try better tomatoes. The onion will make this sauce too sweet imo.

K

I’ve make this often as written (shocking!). The perfect pizza sauce - tastes of fresh tomatoes. Allows the topping flavors to come out.

Clara

Great flavor. The garlic adds a nice touch.

TOM G

Very nice it’s an easy and delicious sauce. I’m not a huge fan of oregano but it works great in this sauce. I’ve made this many times

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.