Homemade Pizza Sauce

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Continuing with the components for a great homemade pizza after a brief absence due to technical difficulty...

To achieve that pizza parlor taste (and smell), it is important to have a sauce that really delivers the flavor.  The keys to this homemade sauce are in the fresh garlic and the red wine vinegar.  The garlic delivers that parlor punch while the vinegar brightens up the somewhat flat and dull taste that can be found in canned tomatoes.  And speaking of canned tomatoes-- they all have different levels of saltiness, so adjust the flavor according to your own taste.  This sauce keeps well in the refrigerator for up to one week and it can be frozen for several months.  Plan ahead and stock your freezer with some homemade dough and sauce for a great tasting, crowd pleasing meal perfect for a busy weeknight.

Printable Recipe

Homemade Pizza Sauce
makes about 2 cups

1 (15-ounce) can crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 medium cloves garlic grated on a microplane
1 Tablespoon red wine vinegar
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, or to taste

In a medium bowl, stir together all of the ingredients.  Taste for seasoning.  Store in an airtight conatiner in the refrigerator for up to one week.

Source: Adapted from American Pie by Peter Reinhart


  1. Sounds perfect-and easy too!

  2. I make my own dough and sauce as well. I make pizza kits and stash them in the freezer when I want pizza. I'm going to have to try your sauce recipe. I use a cooked sauce from Taste of Home, but yours sounds mighty tasty.

  3. I'm not satisfied with my pizza sauce recipe and have been looking for a new one. I like the idea of brightening the flavor with red wine vinegar. Thank you!

  4. Tried your recipe. The red wine vinegar does the trick. However, I added finely diced onion and cooked the sauce to combine the flavors.

  5. can we use the sauce right after it is done cooking or do i need to store it in the fridge for a week before use?

  6. How many fresh tomatoes do you think I should use? I am trying to get away from canned. Thank you.

    1. I would use 5-6 fresh tomatoes, or about 1 pound, peeled and seeded.

  7. Thank you so much for all of your wonderful recipes and tips. I am learning a lot from you.

  8. You are so welcome. I enjoy sharing them!


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