Go Back
+ servings
Homemade pizza sauce from San Marzano tomatoes

The Ultimate Homemade Pizza Sauce

This homemade pizza sauce recipe hits all the notes for a variety of pizza styles. It can be made thin for New York style or simmer 20 minutes longer for the ultimate thick sauce for Detroit or pan-style pizzas. Lots of herbal aromatics and garlic elevates the flavor beyond anything you can get in a jar.
4.25 from 4 votes
Print Pin Follow my pizza journey
Keyword: Sauce
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 8


  • Blender, food processor, or immersion blender


  • 28 oz Crushed or Peeled Tomatoes Using crushed tomatoes will reduce the step of blending the sauce; however, I typically find higher quality tomatoes labeled as "peeled whole". The higher the quality, the better. My preference is San Marzano's.
  • 3 Garlic Cloves Medium sized.
  • 2 tbsp Olive Oil
  • 2 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1/4 tsp Red Pepper Flakes Or bump this up for some extra spice.
  • Kosher Salt To taste


  • Heat olive oil in saucepan over medium until shimmering. Add minced garlic, oregano, and red pepper flakes. Cook for 30 seconds.
    Releasing aromatics
  • Add tomatoes and onion powder. Continue to cook 3 minutes, lightly crushing the tomatoes with your ladle/spoon. Salt to taste. Reduce heat to simmer and continue cooking until reduced to desired consistency. A thinner sauce will be ready after 5-10 minutes of simmering; for a thicker sauce, the full 30 minutes.
  • Note: If you used peeled whole tomatoes, transfer the sauce to a blender or food processor, or use an immersion blender right in the sauce pan, and blend until smooth (or desired consistency). Crushed tomatoes do not need to be blended.


Sugar is not a necessary addition if you use a high quality canned tomato. If you go with a cheap option, you may want to add up to 1 tbsp of sugar.