Homemade Pizza Sauce Recipe
- By Chef Billy Parisi
- Updated
This homemade pizza sauce recipe is the real authentic Italian way to make it and is beyond easy to make with only 3 ingredients.
We absolutely love Italian food and are always trying new recipes, and if you’re looking to check out a few new ones, then for sure try my Gnudi or arancini.
Pizza Sauce
Traditional pizza sauce in Italy is incredibly easy to make. It consists of few ingredients with a few variations should you chose to use them. For some reason in western culture, pizza sauce is loaded down with ingredients and tomato paste, but this is not the real way to do it. When keeping it simple, it is much more delicious. Here are the basic ingredients:
- Whole Tomatoes (Fresh or Canned and preferably from the San Marzano region of Italy)
- Fresh Basil
- Salt
How’s it Different from Spaghetti Sauce
The main difference between pizza sauce and spaghetti sauce are the ingredients. Most spaghetti sauce recipes have some sort of meat in it and are loaded up with ingredients such as onions, garlic, herbs, vinegars, etc. A pizza sauce is much simpler in preparation and in ingredients.
How to Make It
Follow along with these simple instructions for how to make this pizza sauce recipe:
Add the tomatoes to a food processor, blender, or food mill and pulse until smooth but still with some chunks.
Mix in fresh basil and sea salt until combined.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 2 days ahead of time.
How to Store: Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before using.
chef notes + tips
- Having limited access to fresh san Marzano tomatoes in the states, I prefer to use canned.
- If you want to use fresh Roma tomatoes or whole peeled canned tomatoes add a little sugar to them so that they can match the flavor of San Marzano tomatoes.
More Italian Recipes
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Homemade Pizza Sauce Recipe
Ingredients
- 28 ounce can San Marzano tomatoes
- 8-10 roughly chiffonade fresh basil leaves
- 1 teaspoon sea salt
Instructions
- Add the tomatoes to a food processor and pulse on high about 20 to 25 times. The tomatoes should be smoother but still with some chunks. If you do not have a food processor you can use a blender or a food mill.
- Mix in the basil and salt and serve.
Notes
- Make-Ahead: You can make this recipe up to 2 days ahead of time.
- How to Store: Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before using.
- Having limited access to fresh san Marzano tomatoes in the states, I prefer to use canned.
- If you want to use fresh Roma tomatoes or whole peeled canned tomatoes add a little sugar to them so that they can match the flavor of San Marzano tomatoes.
Nutrition
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…could I use canned crushed toms…San Marzano?
why not?
I agree. Quality ingredients and keep to the basics. Coming from Chicago , I substitute oregano for basil but that’s about the only difference.
Quick question…do you drain the canned tomatoes? I made it today and drained the can because I was not sure from the recipe. Thought it would not be as watered down, but want your input. Love all of your recipes! ❤️
No
The best!!
Excellent!
Thank you!! Simple and delicious!! The way pizza sauce should be!!
Agree!
I am so Excited, Homemade pizza’s & Sauce! Our favorite is pepperoni so that will be the 1rst one and will then try your other suggestions. NEXT… buy an outdoor pizza oven and lots of pizza parties. I have a friend that is a Chef and he will be invite to the first party.. ( I made Ribeye’s and your Irish Apple Cake already for him an his wife and they couldn’t stop complimenting me) you are he greatest ever that changed my life and taught me to enjoy cooking. Thanks again!
Very kind of you to say. Enjoy.
This pizza sauce is so delicious! Never buying pizza sauce ever again! Thanks chef!
thanks for giving it a shot!!
Your pizza sauce is looking absolute similar to us we use at BARI PIZZERIA.
fantastic!
Thank you so much. Thus so far I have appreciated all your recipes. Looking forward to more recipes from you the authentic way of cooking Italian food.
Wow!! I love it!!
I love pizza so much! I always made it.
I’m loving your souce recipe.
I add to it dried thyme. But fresh basil leaves that’s wow, I love it.
Thank you, chef.