Last Updated on 4 October, 2026 by Elby | The Tasteful Pantry
Classic pizza sauce should taste rich and tomatoey without taking longer to make than the pizza itself. This simple version combines tinned tomatoes, garlic and tomato paste, and simmers until it’s thick enough to spread without making your pizza base soggy. Add your favourite cheese and toppings – or use the vegetables and little bits of meat already in the fridge – and pizza night is sorted. Any leftover sauce can be frozen for the next pizza night or used for classic arancini or deep dish pizza.
How to Make Pizza Sauce
Blitz the garlic, tomatoes and tomato paste with a stick blender or in a food processor. Heat the olive oil in a saucepan and add the tomato mix. Simmer for approximately 15 minutes (longer if you like, for a thicker sauce). Add sugar, salt and pepper – to taste. And you’re done. It really is as simple as that! Even better, the simmering can be done while you are preparing the pizza toppings.
You can also prepare the sauce in advance. Follow the steps, allow it to cool and store it in an airtight container in the fridge for up to four days. This makes homemade pizza night less chaotic.
The sauce can be frozen in small containers for up to three months. Portioning it before freezing means you can defrost only what you need, with no leftover sauce going to waste.
Topping Favourites
Homemade pizza sauce is a blank canvas, and the topping combinations are endless. That said, less is more when it comes to pizza. I try to cap it at a maximum of four toppings (that doesn’t always happen though… it’s easy to get carried away) and only use a little cheese. This will let the base, pizza sauce and toppings do all work together.
Some of my favourite toppings are:
- Classic Margherita: Fresh mozzarella, basil leaves and an optional drizzle of olive oil.
- Pesto Salami: Sliced salami (sopressa works well), pesto, black olives and mozzarella.
- Prosciutto & Parmesan: Mozzarella, prosciutto, parmesan and rocket – this one is a little different. Bake the base with the sauce and mozzarella and add the prosciutto, parmesan and rocket to serve.
Classic Pizza Sauce FAQ
Can I use diced tomatoes instead of crushed tomatoes?
Yes. Both work equally well because the tomatoes are blended before cooking. Just make sure they are blended until smooth.
Do I need a stick blender to make pizza sauce?
No. You can use a food processor or start with crushed tomatoes and finely mince or grate the garlic. The finished sauce may be slightly more textured, but it will still taste delicious.
Why is sugar added to pizza sauce?
A small amount of sugar balances the acidity of the tomatoes rather than making the sauce noticeably sweet. Taste the sauce before adding it, as naturally sweeter tomatoes may not need the full amount.
Do you need to cook pizza sauce before adding it to pizza?
Cooking thickens the sauce and develops a richer tomato flavour. It also removes some of the excess liquid, helping to prevent a soft or soggy pizza base.
Can I add herbs to this pizza sauce?
Absolutely. I often add dried oregano or Italian herbs – depending on what toppings I am using. Keeping the base sauce simple also makes it easier to adjust the flavour to suit different toppings.
Does pizza sauce need to cool before using it?
Let the sauce cool before spreading it over the dough, particularly if you’ve prepared your pizza base in advance. A warm sauce can soften the dough and make it more difficult to handle.
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Classic Pizza Sauce
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp olive oil
- 2 cloves garlic
- 400 grams tinned tomatoes - crushed or diced
- 2 tbsp tomato paste
- 1 tsp sugar
- salt and pepper - to taste
Instructions
- Use a stick blender to blitz the garlic, tomatoes and tomato paste.
- Heat the oil in a small saucepan over medium heat and carefully add the tomato mix. Simmer for 15-20 minutes.
- Stir in the sugar, salt and pepper to taste. That’s all there is to it… Now use with your favourite pizza base and toppings for the perfect pizza night!
Nutrition
*Nutrition and calorie figures are estimates only.
