Homemade Pizza Sauce

This homemade pizza sauce is probably one of the best sauces you will ever make. It is excellent. Loaded in flavor with tons of garlic and herbs. I add a little chili pepper — which is optional — for an additional kick.

This homemade pizza sauce requires about an hour of simmering. This will thicken it and allow the flavors to meld. So please be patient and let it do its thing.

This sauce will go perfectly with any pizza you like. Top it with your favorite toppings.

You can keep this sauce in a closed container in the fridge for at least two weeks or freeze it for a couple of months.

This is what you are going to need for this wonderful and excellent homemade pizza sauce:

Makes about three cups of sauce
1 TBS olive oil
6 garlic cloves – minced
1 TBS grated onion
2 tsp. brown sugar
1 tsp. dried basil
1 1/2 tsp. dried oregano
1/2 tsp. red chili flakes (optional)
3 TBS tomato paste
2/3 cup (167 ml) water
2 cups (450 grams) tomato sauce
Salt & Pepper

Heat the olive oil in a large skillet and add the garlic. Mix and add the onion and brown sugar. Mix and add the herbs and chili flakes and mix. Add the tomato paste and water. Mix until dissolved. Add the tomato sauce and season with salt and pepper to taste. Mix well.

Bring the sauce to a boil, cover and reduce the heat to minimum. Simmer the sauce for 60 minutes or until it is thickened.

Cool the sauce down and use on your favorite pizza. Store the sauce in a closed container in the fridge up to two weeks or freeze it for up to two months.

4 TBS – CALORIES 29.08; FAT 1.25 grs (sat 0.18; mono 0.84; poly 0.17); PROTEIN 0.89 grs ; FIBER 1.02 grs; CARBS 4.39 grs; CHOLESTEROL 0.00 mg; IRON 0.78 mg; SODIUM 440.12 mg; CALCIUM 17.50 mg

Print the Pizza Sauce Recipe Here

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  • I made this a couple weeks ago and it is absolutely AWESOME! I opted to use the red chili flakes and it definitely has a bit of a kick. I think the flavor is fantastic, I’ve made several pizzas, some pizza grilled cheese sandwiches, and a french bread pizza with it over the course of a couple weeks with one batch. Thank you!

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