Homemade Pizza Sauce

Homemade Pizza Sauce

12 Reviews
From the EatingWell Kitchen

This recipe for garden-fresh pizza sauce makes a batch large enough to top several pizzas. You can make it right now with fresh tomatoes, but if you have a bumper crop or just want to buy a lot of in-season tomatoes and put them up for another day, canning is not your only option: try freezing them. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into pizza sauce any time of the year.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • 5 pounds cored whole tomatoes, fresh or frozen
  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • ¾ teaspoon dried basil or 1 tablespoon chopped fresh
  • ¾ teaspoon dried thyme or 1 tablespoon chopped fresh
  • ¾ teaspoon dried oregano or 1 tablespoon chopped fresh
  • 1¾ teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 1 to 2 teaspoons sugar (optional)
  • 2 tablespoons tomato paste


  • Active

  • Ready In

  1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
  2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to the consistency of pizza sauce, about 2 hours. Taste and season with additional salt, pepper and/or sugar.
  3. Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 44 calories; 2 g fat(0 g sat); 2 g fiber; 5 g carbohydrates; 1 g protein; 18 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 887 IU vitamin A; 15 mg vitamin C; 16 mg calcium; 0 mg iron; 222 mg sodium; 279 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 12

October 13, 2019
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By: Dorian Nicoara
Absolutely delicious.
September 30, 2018
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By: Kathy1979
The recipe is my first ho-made Pizza sauce! I used all fresh spices and the flavor was delicious! I definitely will make this again!
August 19, 2018
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By: Greg.Celata
This was fantastic. I have a big crop of Roma tomatoes. If I were to make a big batch of this, would it be fine to freeze?
August 17, 2017
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By: L. Bredin
Fantastic... my go-to pizza sauce. It freezes well and brings me pizza cheer all year long.
July 29, 2017
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By: Last Ember
This is so good!! I have never made pizza sauce before, but I had a lot of tomatoes from my garden, so I decided to give this recipe a try. It was fairly easy to make. I had big juicy tomatoes, so I had to simmer mine for 3 hours to get to pizza sauce consistency, but it was worth the wait. Mine made 5 cups of sauce. The thing I really liked is that the whole house smells yummy when simmering and you really don't have to stir it a lot while simmering. About every 15 mins is fine. Made a pizza with it that night and my husband who doesn't usually like homemade pizza raved about it saying that it tasted so fresh!! I didn't change the recipe at all.
October 01, 2016
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By: jharna
Lovely recipe! Easy to make no incredibly tasty. Made it for a pizza party we had today and it was compliments all round! Will definitely use this recipe again in future.
September 24, 2016
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By: Renee
This is a great recipie and very simple to make. I added some red pepper flakes and a little balsamic vinegar, left out the sugar. Delicious! So many compliments. I will be making this again.
September 08, 2016
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By: Donna
It was excellent! After blanching the tomatoes I cooked all the ingredients in a big pot. Then I used my Bamix mixer to puree the mixture and continued to cook on low for 2 hours. Only addition was one fresh cayenne pepper with seeds from the garden. This is now my go to recipe for pizza or spaghetti sauce.
August 03, 2016
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By: Melody Canterberry
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