I finally nailed the Best Homemade Pizza Sauce and my pizzas now actually taste like real Italian pizza, not that jarred mush.

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I’m obsessed with Homemade Pizza Sauce San Marzano, the kind that actually tastes like tomatoes, not canned sadness. I love how the San Marzano whole peeled tomatoes, crushed by hand, stay bright and sweet, and how torn fresh basil leaves jab little bursts of green.

And yeah, it makes any slice with Basic Pizza Toppings suddenly worth arguing about. It’s simple, raw, and unapologetic.

No sugar, no fake stuff. Just tomato clarity and herb snaps that haunt my fridge until I use them.

I crave it, spread it, and won’t go back to jars. Ever.

It owns weeknight pizza.

Ingredients

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San Marzano tomatoes: sweet, bright backbone for sauce, it’s classic pizza flavor.
Extra virgin olive oil: adds silkiness and mouthfeel, basically rounds everything out.
Garlic: punchy, aromatic kick, you’ll smell it from across the kitchen.
Sea salt: brings balance and makes the tomato sing, simple but crucial.
Black pepper: subtle heat and nuttiness, it keeps things interesting.
Dried oregano: herbal, slightly bitter note, basically pizza’s familiar herb.
Basil: fresh, sweet leafiness, plus tears into fragrant ribbons.
Red pepper flakes: optional spicy nudge when you want some heat.
Shallot: soft onion depth and a little sweetness, it’s subtle but worth it.
Extra basil for topping: bright finish and herbal pop, basically looks pretty.

Ingredient Quantities

1 (28 oz) can San Marzano whole peeled tomatoes, drained and crushed by hand or lightly blended

2 tbsp extra virgin olive oil

2 garlic cloves, minced or grated

1 tsp fine sea salt, or to taste

1/4 tsp freshly ground black pepper

1 tsp dried oregano

6 to 8 fresh basil leaves, torn (plus extra for topping)

1/4 tsp crushed red pepper flakes, optional

1 small shallot, very finely minced (optional for depth)

How to Make this

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1. Drain the San Marzano tomatoes, then crush them by hand in a bowl or pulse 1 or 2 times in a blender for a slightly chunky texture, set aside.

2. Heat the olive oil in a small saucepan over medium heat until it shimmers, then add the minced garlic and finely minced shallot if using, cook for about 30 to 45 seconds until fragrant but not brown.

3. Pour the crushed tomatoes into the pan, scraping any browned bits from the bottom, and stir to combine.

4. Add the sea salt, black pepper, dried oregano and crushed red pepper flakes if you want a little heat, stir and bring the sauce to a gentle simmer.

5. Reduce the heat to low and let the sauce cook uncovered for 10 to 15 minutes so the flavors marry; stir occasionally to prevent sticking.

6. Taste and adjust seasoning, add more salt or pepper if needed, remember San Marzanos are sweet so you probably wont need sugar.

7. Stir in the torn basil leaves in the last minute of cooking to keep their brightness, reserve a few extra leaves for topping after baking.

8. Remove from heat and let the sauce cool a bit before spreading on pizza dough so it doesnt make the crust soggy.

9. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Equipment Needed

1. Can opener — for the San Marzano tomatoes
2. Fine mesh strainer or colander, to drain the tomatoes
3. Medium mixing bowl, for crushing tomatoes by hand
4. Blender or food processor, if you prefer to pulse them (optional)
5. Small saucepan, to cook the sauce
6. Wooden spoon or silicone spatula, for stirring and scraping the pan
7. Chef’s knife and cutting board, for mincing garlic, shallot and tearing basil
8. Measuring spoons, for salt, pepper, oregano and red pepper flakes
9. Ladle or spoon, to spread sauce on dough and taste as you go
10. Airtight container or jar, for storing leftovers in the fridge or freezer

FAQ

Q: Can I use this sauce right away or should I cook it first?

A: You can use it right away. For a bright, fresh tomato taste just spread it on and bake. If you want a deeper, slightly sweeter flavor simmer it very gently for 10 to 15 minutes, stirring now and then. Both work, so pick what you like.

Q: Can I use fresh tomatoes instead of canned San Marzano?

A: Yes. Use ripe plum tomatoes, peel and seed them, then crush by hand or blender. San Marzanos are just more consistent and a bit sweeter, but fresh will be great in season.

Q: How much sauce per pizza?

A: For a 12 inch pizza use about 1/2 to 3/4 cup. Too much makes the crust soggy, too little and it tastes dry. Start light; you can always add more next time.

Q: Can I freeze the sauce?

A: Absolutely. Cool it, put it in freezer proof containers or bags, remove excess air, and freeze up to 3 months. Thaw in the fridge before using or spread frozen on the dough if you are in a rush.

Q: My sauce tastes too acidic, how do I fix it?

A: Try a pinch of sugar or a little grated carrot while simmering, or stir in a tiny bit of butter at the end. Add a little at a time and taste, you do not need much.

Q: Do I have to use garlic and shallot? What if I dont have them?

A: Garlic gives it a nice kick and shallot adds depth, but you can skip one or both if needed. If you skip garlic, try a splash of good olive oil and extra basil so it still feels flavorful.

San Marzano Pizza Sauce Recipe Substitutions and Variations

San Marzano whole peeled tomatoes: use a 28 oz can of good-quality plum tomatoes or crushed tomatoes, or fresh peeled Roma tomatoes lightly crushed if in season — they won’t be exactly the same but still sweet and low in acidity.
Extra virgin olive oil: swap with good quality regular olive oil, light olive oil, or even avocado oil for a milder flavor; butter works in a pinch for richness but will change the profile.
Garlic: use 1/2 to 1 tsp garlic powder, 1 tsp jarred minced garlic, or 1 small shallot more finely minced; roasted garlic is great if you want a sweeter, less sharp note.
Fresh basil leaves: substitute 1 tsp dried basil, a handful of fresh flat-leaf parsley for a green note, or 1/2 tsp fresh basil pesto stirred in for an intense basil hit.

Pro Tips

1) Crush those San Marzanos by hand if you can — you get way more texture and the skins add flavor. If you use the blender just pulse once or twice don’t overdo it or you’ll end up with tomato mush.

2) Don’t let the garlic brown. It goes from fragrant to bitter in seconds. Heat the oil until it shimmers, toss the garlic in, and as soon as you smell it, add the tomatoes. If you’re using shallot add it with the garlic but watch it closely.

3) If the sauce looks too thin just simmer it a little longer, uncovered, and stir so it doesn’t stick. If it thickens too much add a splash of water. Taste as you go, San Marzanos are sweet so you rarely need sugar but you might need more salt.

4) Add the basil at the last minute and let the sauce cool slightly before spreading on dough or the crust will get soggy. Leftovers keep well in the fridge up to 5 days or in the freezer for months, label the date so you don’t forget.

San Marzano Pizza Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally nailed the Best Homemade Pizza Sauce and my pizzas now actually taste like real Italian pizza, not that jarred mush.

Servings

servings

Calories

124

kcal

Equipment: 1. Can opener — for the San Marzano tomatoes
2. Fine mesh strainer or colander, to drain the tomatoes
3. Medium mixing bowl, for crushing tomatoes by hand
4. Blender or food processor, if you prefer to pulse them (optional)
5. Small saucepan, to cook the sauce
6. Wooden spoon or silicone spatula, for stirring and scraping the pan
7. Chef’s knife and cutting board, for mincing garlic, shallot and tearing basil
8. Measuring spoons, for salt, pepper, oregano and red pepper flakes
9. Ladle or spoon, to spread sauce on dough and taste as you go
10. Airtight container or jar, for storing leftovers in the fridge or freezer

Ingredients

1 (28 oz) can San Marzano whole peeled tomatoes, drained and crushed by hand or lightly blended
2 tbsp extra virgin olive oil
2 garlic cloves, minced or grated
1 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1 tsp dried oregano
6 to 8 fresh basil leaves, torn (plus extra for topping)
1/4 tsp crushed red pepper flakes, optional
1 small shallot, very finely minced (optional for depth)

Directions

Drain the San Marzano tomatoes, then crush them by hand in a bowl or pulse 1 or 2 times in a blender for a slightly chunky texture, set aside.
Heat the olive oil in a small saucepan over medium heat until it shimmers, then add the minced garlic and finely minced shallot if using, cook for about 30 to 45 seconds until fragrant but not brown.
Pour the crushed tomatoes into the pan, scraping any browned bits from the bottom, and stir to combine.
Add the sea salt, black pepper, dried oregano and crushed red pepper flakes if you want a little heat, stir and bring the sauce to a gentle simmer.
Reduce the heat to low and let the sauce cook uncovered for 10 to 15 minutes so the flavors marry; stir occasionally to prevent sticking.
Taste and adjust seasoning, add more salt or pepper if needed, remember San Marzanos are sweet so you probably wont need sugar.
Stir in the torn basil leaves in the last minute of cooking to keep their brightness, reserve a few extra leaves for topping after baking.
Remove from heat and let the sauce cool a bit before spreading on pizza dough so it doesnt make the crust soggy.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.