This Homemade Pizza Sauce is the perfect addition to your homemade pizza. I first landed on this version during a week of experimenting with pantry staples and a stubborn craving for classic pizzeria flavor. It has since become the go-to in our kitchen: bright tomato notes, a hint of butter for silkiness, and a focused herb blend that complements any topping. The texture is spoonable but not watery — it clings to the dough, so you get a satisfying bite without soggy crust.

I remember the first night I made it: my teenager declared it "better than delivery" between forkfuls, and my partner asked if I could bottle a jar. The sauce is forgiving and adaptable; a quick simmer develops the tomato sweetness and concentrates the flavors, while parmesan and a touch of sugar balance acidity. Whether you’re building a classic Margherita, a pepperoni favorite, or a veggie-forward pie, this sauce elevates the whole pizza without stealing the show.

Ingredients

• Olive oil: Use 2 tablespoons of extra virgin olive oil for aroma; it adds fruitiness and helps carry the herbs. I like Colavita or a mild California EVOO to avoid bitterness.
• Unsalted butter: 1 tablespoon — a small amount of butter rounds the acidity and gives a silky mouthfeel. Use unsalted to control salt level.
• Onion: 1/3 cup grated (about 1 small onion) — grating produces tiny pieces that melt into the sauce for even flavor without large chunks.
• Garlic: 4 cloves, finely minced — fresh garlic is essential for aroma. Watch closely when sautéing so it doesn’t burn.
• Dried herbs: 1 teaspoon each dried oregano and dried basil, plus 1 teaspoon Italian seasoning — these provide classic pizzeria notes; use quality brands like McCormick or Simply Organic.
• Onion powder & red pepper flakes: 1/4 teaspoon onion powder and 1/4–1/2 teaspoon red pepper flakes (optional) for an extra layer of flavor and gentle heat.
• Tomato sauce: 1 (28-ounce) can — choose a plain tomato sauce (no added herbs) for a clean base; Muir Glen and Hunts work well.
• Tomato paste: 1 (6-ounce) can — adds body and concentrated tomato flavor; stir it in so it dissolves completely.
• Parmesan: 3 tablespoons grated Parmigiano-Reggiano — grating fresh cheese adds savory umami and depth that pre-grated powder can’t match.
• Sugar: 1 teaspoon granulated sugar — balances acidity; omit if using very sweet canned tomatoes but taste and adjust.
• Salt & pepper: 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, then adjust to taste after simmering.

Instructions

Heat the fat and aromatics: Place 2 tablespoons olive oil and 1 tablespoon unsalted butter in a medium saucepan over medium heat. When the butter melts and the oil shimmers, add the grated onion and minced garlic along with the dried oregano, dried basil, Italian seasoning, onion powder, and red pepper flakes if using. Stir with a wooden spoon and cook until the onions are softened and just beginning to brown, about 3–5 minutes. Keep the heat moderate so the garlic becomes fragrant but does not burn; burnt garlic gives a bitter edge. Add tomatoes and combine: Stir in the 28-ounce can of tomato sauce and the 6-ounce can of tomato paste. To get every bit of tomato from the cans, add about 2 tablespoons of water to the sauce jar, swirl, and pour it into the pot. Use the spoon to break up any paste lumps and ensure a smooth consistency. Season and simmer: Add 3 tablespoons grated parmesan, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir thoroughly to combine. Reduce heat to low and let the mixture simmer uncovered for 30 minutes, stirring occasionally. The gentle reduction concentrates flavor and thickens the sauce; simmer until it reaches a spoonable consistency that will cling to pizza dough without making it soggy. Adjust and finish: Taste after simmering and adjust salt, pepper, or sugar as needed. For a silkier finish, whisk in an extra teaspoon of butter off the heat. Allow the sauce to cool slightly before spreading on dough; hot sauce can prematurely melt cheese and cause sliding toppings.

Storage Tips

Store cooled sauce in an airtight glass jar or a BPA-free container in the refrigerator for up to one week. For longer storage, portion into flat resealable freezer bags (label with date) and freeze flat; frozen bags stack neatly and thaw overnight in the refrigerator. To reheat, warm gently on the stovetop over low heat so you don’t scorch; add a splash of water if it’s too thick. Avoid microwaving in thin plastic as it can change texture and flavor.

Ingredient Substitutions

Use crushed tomatoes instead of tomato sauce for a chunkier texture; reduce simmer time by 5–10 minutes if the crushed tomatoes are already concentrated. Swap parmesan for pecorino if you prefer a sharper, saltier finish — reduce added salt by 1/4 teaspoon. For dairy-free or vegan versions, omit butter and parmesan and finish with 1 teaspoon of extra olive oil and a pinch of nutritional yeast for umami. If you like smoky depth, stir in 1/4 teaspoon smoked paprika.

Serving Suggestions

Spread a thin, even layer over stretched pizza dough, leaving a 1/2-inch rim for crisping. This sauce also shines on flatbreads, as a dip for garlic bread, or spooned over baked pasta when you need a lighter tomato option. Garnish finished pizza with torn fresh basil, a drizzle of olive oil, and a sprinkle of flaky sea salt for brightness.

Cultural Background

This tomato-forward sauce is rooted in Italian-American pizzeria tradition, where quick, flavorful sauces are prized for how they interact with high-heat ovens and bubbling mozzarella. Unlike slow-cooked tomato ragù found in regional Italian cooking, pizzeria sauces often rely on concentrated canned tomatoes and precise seasoning to hold up under intense heat, producing the familiar bright and savory profile of classic American pies.

Seasonal Adaptations

In summer, blend in 2 tablespoons roasted red peppers or fresh cherry tomatoes briefly sautéed to add seasonal sweetness. In winter, increase the parmesan to 4 tablespoons and add a bay leaf during simmering for extra depth. For holiday pizzas, stir in a teaspoon of maple or balsamic reduction for a slightly sweet, festive touch.

Meal Prep Tips

Make a double batch and freeze in 3/4-cup portions — the ideal amount for one 12-inch pizza. Use shallow containers to cool quickly, then transfer to freezer bags and flatten to remove excess air. Label with the date and use within 3 months for best flavor. Thaw in the refrigerator overnight and warm gently on the stove; avoid boiling, which can dull the bright tomato flavor.

Give this sauce a try next pizza night — once you taste how balanced and fresh it is, you’ll understand why we seldom open a jar of store-bought sauce anymore. It’s simple, quick, and the kind of little kitchen win that makes weekday dinners feel special.