Better than Store Bought Pizza Sauce- No Tomato Paste!

This pizza sauce has so much flavor! Store bought pizza sauce doesn’t stand a chance. Simmering simple Italian ingredients such as, passata, onion, garlic, and seasonings makes for a deep, balanced flavor– no tomato paste required! A few simple additions to kick up the flavor are revealed, keep on reading!

Many pizza sauce recipes boast of a “no-cook” preparation. When you’re in a pinch, that’s great. However, with just a little bit of planning, the flavor of pizza sauce can be intensified by simmering on the stove. This recipe is very easy, it just requires more waiting around time.

I was born and raised in Chicagoland, the land of pizza. I took for granted the delicious pizza available to me at all times. Fast forward years later, now a married adult, we moved to rural Wisconsin. Good pizza isn’t widely available. So, I took matters into my own hands and began making sourdough pizza. When you make a crust from scratch it just doesn’t feel right to slather on store bought pizza sauce. Homemade pizza sauce wins!

Homemade pizza sauce ingredients.

Tomato sauce. Also called, passata. If you do not make your own, look for tomato sauce in a cardboard or glass container. Sometimes, tin can tomato can impart a metallic taste.

Olive oil. Onion. Garlic. This is the start of greatness! Build flavor by softening aromatics before adding the other ingredients. Add garlic a few minutes after the onions to avoid burning.

Seasoning. Italian themed seasonings including, basil, oregano, Italian seasoning, fennel, salt, pepper and red chili flakes. I use dried or freeze dried ingredients.

Sugar. Just a little sugar balances out the acidity of the tomatoes. I use Florida Naturals Organic Cane Sugar. I wouldn’t skip this ingredient!

Worcestershire sauce. Flavor bomb! The rich, deep umami flavor of Worcestershire sauce gives the sauce a deep, complex flavor. It’s a secret weapon in making the tastiest sauce!

How to make pizza sauce.

This homemade pizza sauce is easy to make, is way better than store-bought options and can be made ahead!

In a 3qt pot, begin by sautéing the diced onions in olive oil. Once they are softened, add the garlic, followed by all the seasonings. Cook a few minutes to wake up the herbs and spices. Once fragrant, add the tomato sauce, sugar and Worcestershire.

Simmer the sauce until thick, around 2 or 3 hours.

Lastly, blend in a high-speed blender for a velvety, smooth sauce. If you’re blender can handle hot liquids, blend immediately. If not, let the sauce cool or refrigerate and blend right before saucing the pizza.

Note: Wait until sauce is cool or room temperature before coating pizza crust. I notice that if the sauce is hot the crust is more likely to become soggy.

Common pizza sauce questions.

Whats the differENCE BETWEEN pizza sauce and marinara?

The difference between pizza sauce and marinara sauce comes down to water content. Marinara has a higher water content. Therefore, this sauce is cooked down until most water has evaporated.

Can I store the pizza sauce in the fridge a few days?

Of course! Up to a week in a covered container.

Can I put hot pizza sauce on the pizza crust?

Someone out there adds the sauce piping hot to the crust and it comes out great. Personally, I’ve found it makes for a soggy bottom. I use room temperature pizza sauce.