Easy Homemade Pizza Sauce

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Jar filled with our easy homemade pizza sauce

Quick show of hands: Who likes pizza? (Cue us excitedly waving our arms in the air while grinning.) We like to have pizza at least once a week, and since we have the crust and toppings thoroughly sorted, we figured it was due time to share our go-to homemade pizza sauce.

The best news? It’s so easy to make (1 pan, 20 minutes!) and packed with rich, herby tomato flavor. Oh, and it’s infused with garlic and red pepper flakes for a little kick (bland pizza sauce, begone). It’s absolutely perfect for pizza night and stores well in the freezer so you can always have some on hand, ready to use! Let us show you how it’s done!

Garlic cloves, spoonfuls of herbs, red pepper flakes, salt, and maple syrup, and bowls of olive oil and crushed tomatoes

How to Make Pizza Sauce

This quick and easy homemade pizza sauce recipe requires just 8 pantry staples: olive oil, garlic, red pepper flakes, crushed tomatoes, dried oregano and basil, salt, and maple syrup.

We like relying on pantry staples for pizza sauce because you just never know when the pizza craving is going to strike. And unanswered pizza cravings = sadness.

Sautéing garlic and red pepper flakes in olive oil

So when you need flavorful pizza sauce and you need it fast, we’re here for you!

All you need to do is sauté minced garlic and red pepper flakes in olive oil to infuse the oil with savory notes and a little heat. Then add your favorite canned crushed tomatoes along with dried oregano and basil for classic pizza flavor, sea salt for depth, and a little maple syrup for gentle sweetness and balance.

Saucepan with crushed tomatoes, sautéed garlic and red pepper flakes, oregano, basil, salt, and maple syrup

After a quick simmer, the sauce will reduce slightly and be beaming with flavor.

Cooking our easy pizza sauce recipe in a saucepan

We hope you LOVE this homemade pizza sauce! It’s:

Subtly spiced
& SO delicious!

It’s perfect for all your pizza needs! Use it right away on our Favorite Vegan Pizza or Vegan Gluten-Free Sausage Pizza, or make a big batch to freeze for your next pizza night!

Spoon holding pizza sauce over a jar

More Recipes for Pizza Night!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spreading homemade pizza sauce onto pizza dough

Easy Homemade Pizza Sauce

The ultimate homemade pizza sauce that’s easy to make, packed with vibrant flavor, and perfect for all your pizza needs. Just 1 pan, 8 ingredients, and 20 minutes required!
Author Minimalist Baker
Jar of our easy homemade pizza sauce recipe
4.86 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 (1/4-cup servings)
Course Condiment
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 1 Tbsp olive oil (if oil-free, sub water)
  • 3 cloves garlic, minced or pressed
  • 1/2 tsp red pepper flakes (omit for less heat)
  • 1 (28-ounce) can crushed tomatoes (San Marzano for best flavor)
  • 1 tsp dried oregano (or double the amount of fresh oregano, minced)
  • 1 tsp dried basil (or double the amount of fresh basil, minced)
  • 3/4 tsp sea salt
  • 1 tsp maple syrup (or other sweetener of choice // adds balance)


  • Heat a medium saucepan over low-medium heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes and stir to infuse flavor. Turn down heat if cooking too quickly.
  • Add remaining ingredients (crushed tomatoes, oregano, basil, salt, and maple syrup) and bring to a simmer over medium heat.
  • Once simmering, allow to cook for 10-15 minutes or until slightly reduced. If splattering, reduce heat and cover. When done cooking, the flavors should be deep and well integrated. Taste and adjust as needed, adding more maple syrup for sweetness, salt for overall flavor, red pepper flakes for heat, or oregano or basil for more herby flavor.
  • Serve on your favorite pizza (such as our Favorite Vegan Pizza or Gluten-Free Vegan Sausage Pizza). Store leftovers in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 quarter-cup serving Calories: 34 Carbohydrates: 5.5 g Protein: 1.2 g Fat: 1.3 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 270 mg Potassium: 201 mg Fiber: 1.3 g Sugar: 3.3 g Vitamin A: 144 IU Vitamin C: 6.3 mg Calcium: 27.4 mg Iron: 1 mg

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My Rating:

  1. Rachel Townsend says

    I use this for pizza and also for pasta recipes that call for sauce. I’ve made this countless times and it is simple and reliable. Highly recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe, Rachel. Thank you for sharing! xo

  2. Corelia says

    Made this to go with your Easy Vegan GF Pizzas!! (I am going to eat them tomorrow! I have never wished 24 hours to go any faster. Well, I probably have, but still.) I made a few adjustments to this:
    – blended up uncooked, unpeeled tomatoes and used three cups of that in lieu of the canned tomatoes
    – simmered at a steady bubble for about 40 minutes or so, to account for the fact that my tomato blend was not previously cooked, until it was a rich, red colour instead of a pale, juicy kind of mixture
    – added about a cup of pure tomato concentrate for flavor and to thicken it up (this worked like a CHARM!)

    All in all, very delicious, very easy, very clean!!! Like I said – I am going to be a happy, happy girl tomorrow!!
    Thank you, Dana and team!

  3. Addison Albrecht says

    The recipe is amazing and my question is perhaps unrelated: what’s the name of the instrumental in the video?

  4. Maggie Engstrom says

    Made this for a Pizza Bar and was thrilled with the result. I used whole peeled San Marzano tomatoes as that was all I had, and just blended it up at the end to get the right consistency. I left out the red pepper flakes as we have someone who doesn’t tolerate spice well, knowing people could add it on themselves. It was simple, quick and delicisious. Would absolutely make again!

  5. Mary Carey says

    I was skeptical about this recipe because it sounded too simple, but I had tried other more complicated recipes that I didn’t care for and decided to try it. I loved it. The only thing I changed was the amount of red pepper flakes. I cut it to 1/4 teaspoon rather than 1/2 teaspoon. It is excellent and I’ve frozen and thawed it to use later and it was just as good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you gave it a try and enjoyed the result, Mary! Thank you for sharing! xo

  6. Pooja Dsouza says

    Hi, can you please tell me how many tomatoes will be required if we use fresh tomatoes in replacement of canned ones? We avoid using any canned stuff in our house.

    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pooja, we’ve never made this with fresh tomatoes, so we’re not sure, but perhaps 8-10? For fresh, we’d suggest blanching the tomatoes in boiling water for 1 minute, then rinse under cool water, peel, and use them to replace the crushed tomatoes. It might be best to measure out ~3-4 cups blanched tomatoes after cooking versus relying on the number of tomatoes. Hope that helps!

  7. Crissy says

    Have you tried making this with fresh tomatoes? I’d like to try it but not sure about quantity or preparation. Any advice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Crissy, we haven’t, but think it would work to blanch the tomatoes in boiling water for 1 minute, then rinse under cool water, peel, and use them to replace the crushed tomatoes. If it isn’t rich enough, you can add tomato paste for more depth of flavor. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Payton, we haven’t and don’t have much experience with canning. Let us know if you give it a try!

  8. Kat - the other 1 says

    Good recipe.
    Marjoram is an underappreciated seasoning in tomato sauces.

    I have to skip the garlic (allergy) & instead saute instead minced onions, celery, carrots, & if I have it on hand zucchini. Then add rest of sauce ingredients.
    And, half a cup of white wine! ;)
    Let it simmer down. Mmm!

    Or, when nearly finished, add half a cup “milk” (soy for me), and some (1/4 – 1/2cup) vegan parmesan, simmer on low to desired thickness. Yum! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, we are definitely not owned by Amazon..not sure where that’s coming from? You can unsubscribe from our newsletter at the bottom of any email we send.

  9. Jamie says

    I know this is titled pizza sauce, but is there any reason you couldn’t use it as a spaghetti sauce or such?

  10. Lucy says

    Saw this recipe just in time for pizza night! I loved the flavor. I didn’t have crushed tomatoes so I used two cans of diced and drained one of the cans. Then I blended the sauce after simmering. The consistency was perfect! Thanks!

      • Michele says

        Looks lovely for NY pizza . Have you tried the traditional Italian way of pizza sauce? Not cooked ahead—same ingredients, canned crushed tomatoes , olive oil, salt. and herbs and crushed garlic optional. Gets that fresh tomato flavor of a Margherita—or Chicago-style