Pizza Sauce Recipe: Quick, Easy, Homemade Tomato Marinara

Name: Pizza Sauce Recipe: Quick, Easy, Homemade Tomato Marinara
Prep time: 10 min
Total time: 20 min
Ingredients: 28 oz whole plum tomatoes (chopped by hand for texture); 2 tbsp extra-virgin olive oil; 2 cloves garlic (minced); 1 tsp fine sea salt (adjust to taste); 1/2 tsp black pepper; 1 tsp granulated sugar or honey (balances acidity; optional); 1 tsp dried oregano; 1 tsp dried basil; red pepper flakes (to taste for a little kick); 1 tbsp tomato paste (optional, for thicker consistency)

This Pizza Sauce Recipe is a quick, healthy, no-bake Italian cuisine classic that’s perfect for weeknight pizzas, festive family dinners, or whenever you crave a rich, traditional marinara without fuss.

A good pizza sauce is the heart of any homemade pie. This one stands out because it uses ripe tomatoes, fresh herbs, and just a hint of sweetness—no cooking required. Honestly, I fell in love with this no-cook method during a humid July when my oven was on strike. What makes it special? It’s vibrant, tangy, and full of natural lycopene from fresh plum tomatoes, and you can whip it up in under 10 minutes. I often serve it on Saturday afternoons when my grandkids pop by, or alongside garlic knots for a cozy game night. Inspired by my grandmother’s sauce—she’d always say “let the tomatoes shine”—this version balances acidity and sweetness for a deep, authentic flavor.

H2: Why You’ll Love This Pizza Sauce Recipe
• No-cook prep—ready in under 10 minutes.
• Pure, fresh tomato flavor—no canned taste.
• Naturally gluten-free and vegan.
• Perfect base for pizza, pasta, or dipping.
• Customizable spice level—go mild or add red pepper flakes.
• Uses pantry staples—simple, quick, budget-friendly.
• Keeps bright, vibrant color and texture.
• Ideal for summer harvest tomatoes or supermarket picks.

H2: Ingredients
• 28 oz (800 g) whole plum tomatoes (San Marzano or Cento brands recommended) – chopped by hand for texture.
• 2 tbsp extra-virgin olive oil (I love California’s Lucini or Colavita).
• 2 cloves garlic, minced (fresh is best; jarred in oil works in a pinch).
• 1 tsp fine sea salt (adjust to taste; kosher salt works too).
• ½ tsp freshly ground black pepper.
• 1 tsp granulated sugar or honey (balances acidity; optional).
• 1 tsp dried oregano (or 1 tbsp fresh leaves, finely chopped).
• 1 tsp dried basil (or 1 tbsp fresh chiffonade).
• Pinch of red pepper flakes (to taste for a little kick).
• 1 tbsp tomato paste (optional, for thicker consistency).

Tips: When picking tomatoes, look for bright red, firm fruit with a slight give. If using canned, drain excess liquid to avoid a watery sauce. Mince garlic just before adding to preserve pungency.

H2: Directions

In a medium bowl, crush the chopped plum tomatoes with your hands or a potato masher until you reach a slightly chunky sauce. You want some texture—think rustic Italian style.
Stir in olive oil, garlic, salt, pepper, and sugar or honey until well combined. This little drizzle of oil locks in flavor and gives the sauce a silky mouthfeel.
Add oregano, basil, and red pepper flakes. If you’re going for a classic Italian vibe, fresh herbs bring bright notes; dried herbs infuse depth.
Blend optional tomato paste in for extra body if your tomatoes seem too juicy. Just mix it thoroughly so no streaks remain.
Taste and adjust: if it’s too tangy, a pinch more sugar will balance it; if it’s too sweet, a squeeze of lemon juice or a dash of vinegar brightens it up.
Let the sauce rest at room temperature for at least 10 minutes. This resting time lets the flavors marry—think of it like letting old friends catch up.
For a smoother consistency, pulse the sauce 3–4 times in a food processor or use an immersion blender briefly. Don’t overblend or you lose the lovely bits of tomato.
Spread directly onto pizza dough, leaving a half-inch border for that perfect crust rim. Or serve it in a bowl alongside homemade breadsticks or garlic knots.
Use immediately or refrigerate for up to 5 days. If you’re freezer-friendly, pour into ice cube trays for single-use portions—genius for impromptu dinners.
When prep time is scarce, double the batch and freeze half—future you will be eternally grateful.

H2: Servings & Timing
Makes enough for 2 large pizzas (about 2½ cups of sauce).
Prep Time: 10 minutes
Rest Time: 10 minutes (flavors meld)
Total Time: 20 minutes

H2: Variations
• Spicy Arrabbiata: Increase red pepper flakes to ½ tsp and add a splash of Calabrian chili oil.
• Herb Delight: Stir in 1 tbsp chopped fresh parsley and a pinch of thyme.
• Creamy Twist: Swirl in 2 tbsp mascarpone or Greek yogurt for a pink sauce.
• Smoky Chipotle: Add 1 tsp canned chipotle in adobo, finely minced.
• Roasted Garlic: Substitute roasted garlic paste for raw garlic for mellow, sweet depth.

H2: Storage & Reheating
Store in an airtight container in the fridge for up to 5 days—no weird textures, I promise.
For freezer: Pour into labeled freezer bags or ice cube trays, freeze up to 3 months.
Thaw in the fridge overnight or defrost gently in a small saucepan over low heat.
Make-ahead tip: Sauce benefits from 24-hour chill; flavors deepen and marry.

H2: Notes
• I discovered that hand-crushing tomatoes yields the best rustic texture—a food processor can get too fine, and you miss those lovely tomato morsels.
• If your local store’s tomatoes taste bland, add a splash of balsamic vinegar (about ½ tsp) to boost sweetness naturally.
• Testing revealed that a rest time under 5 minutes leaves the garlic bite too sharp; aim for at least 10.
• Play with your herb ratio: some folks love it oregano-heavy; others want that soft basil note.

H2: FAQs
Q: Can I use canned crushed tomatoes instead of whole?
A: Yes—just drain extra liquid first, then pulse to your desired consistency.
Q: Is this sauce gluten-free?
A: Absolutely—no flour, thickeners, or hidden gluten.
Q: Can I prep this in a blender?
A: You can, but pulse gently to keep texture; overblending makes it soupy.
Q: How do I reduce acidity further?
A: A pinch more sugar or a squeeze of carrot juice will mellow sharpness.
Q: Can I use fresh herbs exclusively?
A: Definitely—double fresh herbs for more vibrant flavor, just chop finely.
Q: What’s the ideal olive oil?
A: A fruity extra-virgin olive oil (Tuscan or Californian) adds depth; skip light “olive oil” blends.
Q: Can I skip the sugar or honey?
A: Yes, but if your tomatoes are very tart, a tiny sweetener helps balance flavor.
Q: How thick should the sauce be?
A: It should coat your spoon—if it drips too fast, add tomato paste or let it strain for 5 minutes.

H2: Conclusion
This Pizza Sauce Recipe hits the sweet spot between simplicity and authentic Italian flavor—no cooking required, just fresh ingredients and a few minutes of your time. Give it a try on your next homemade pie, and let me know how it turns out in the comments below or tag your saucy creations on Instagram. Happy saucing!