Homemade Pizza Sauce

Homemade Pizza Sauce gives pizza night a bright, savory foundation without relying on excessive salt. Garlic and tomato paste cook briefly in olive oil, creating deeper flavor before the sauce begins to simmer. Then oregano, basil, crushed fennel, black pepper, and a tiny splash of balsamic bring everything together.

The sauce cooks until thick and spreadable, so it stays on the dough instead of making the crust soggy. Meanwhile, a small spoonful of honey softens the tomatoes’ acidity without making the sauce noticeably sweet. Using no-salt-added tomatoes keeps the sodium controlled, while a measured pinch of salt makes every flavor feel complete. One batch covers three to four 12-inch pizzas and freezes beautifully. It is easy, dependable, and bold enough to make homemade pizza feel a little more special.

Recipe Yield: About 1 3/4 cups (enough for three to four 12-inch pizzas)

INGREDIENTS

1 (15 oz) can no-salt-added tomato sauce
3 tbsp no-salt-added tomato paste
1 tbsp extra-virgin olive oil
2 garlic cloves, finely grated
2 tbsp water
1 tsp balsamic vinegar
1 tsp honey
1 tsp dried oregano
3/4 tsp dried basil
1/2 tsp onion powder
1/4 tsp fennel seeds, finely crushed
1/4 tsp fine sea salt
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes

INSTRUCTIONS

1. Bloom the garlic and tomato paste:
Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and cook for 20–30 seconds, just until fragrant. Then, stir in the tomato paste and cook for 1 minute without browning the garlic.

2. Build the sauce:
Stir in the tomato sauce, water, balsamic vinegar, honey, oregano, basil, onion powder, fennel, salt, black pepper, and red pepper flakes until smooth.

3. Simmer gently:
Bring the sauce to a gentle simmer over medium heat. Then, reduce the heat to low and cook uncovered for 12–15 minutes, stirring every few minutes, until thick but easily spreadable.

4. Cool and use:
Remove the sauce from the heat and cool for 10 minutes. Use 1/3–1/2 cup for each 12-inch pizza.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Check both tomato labels. Use no-salt-added tomato sauce and tomato paste to keep the finished pizza sauce lower in sodium. If using regular salted products, omit the added sea salt initially.
• Keep the garlic pale. Grated garlic distributes flavor evenly, but it cooks quickly. Medium-low heat prevents it from browning and turning bitter.
• Crush the fennel finely. A mortar, spice grinder, or the bottom of a measuring cup works well. Finely crushed seeds add subtle pizzeria-style flavor without noticeable pieces.
• Stop simmering while the sauce is still spreadable. It will thicken slightly as it cools. Add 1 tbsp water if it becomes too concentrated.
• Consider the toppings. Cheese, pepperoni, olives, and other pizza toppings contribute additional sodium. The sauce is intentionally seasoned gently so the finished pizza remains balanced.