Pizza Sauce Recipe

I always find making my own pizza sauce incredibly satisfying, especially when I can get that deep, complex flavor that’s missing from store-bought jars. This isn’t just another boring pizza sauce recipe; this smoky red pepper version has a richness and glossy texture that elevates any family dinner. It features roasted red peppers and smoked paprika, giving it a hearty, sweet flavor that’s perfect for a weekend pizza night. This recipe guarantees a thick, flavor-packed sauce that won’t make your pizza crust soggy.

Ingredients

• 800 g (28 oz) can crushed tomatoes
  The foundation of our sauce. A good quality brand makes a huge difference in the final taste, providing a naturally sweeter flavor base. Using crushed tomatoes saves time compared to pureeing whole tomatoes, creating a more rustic texture. Avoid using diced tomatoes, as they won’t break down sufficiently during simmering.
• 180 g (6.5 oz) jar roasted red peppers
  These add sweetness, depth, and a vibrant color that distinguishes this recipe from standard pizza sauces. Ensure the peppers are well-drained before roughly chopping to avoid excess moisture in the final sauce. We’ll roughly chop them to maintain some texture, but for a smoother sauce, puree them first.
• 30 ml (2 tbsp) olive oil
  Used for sautéing the aromatics and building the flavor base. A good quality extra virgin olive oil enhances the overall richness. We also reserve 5 ml (1 tsp) for a finishing drizzle before serving.
• 1 medium onion (approx. 150g / 5 oz), finely diced
  Sautéing the onion creates a sweet base layer that balances the acidity of the tomatoes. Finely dicing ensures it breaks down completely during cooking, preventing chunky bits in this hearty pizza sauce. Cook until translucent, but be careful not to brown it or you’ll get a bitter flavor.
• 4 cloves garlic, minced
  Essential for aromatic depth; adds a sharp savory note. Minced garlic cooks quickly, so add it after the onion to prevent burning. Fresh garlic is highly recommended over garlic powder for this recipe.
• 5 g (1 tsp) smoked paprika
  This specific spice provides a rich, smoky flavor without needing any meat or bacon. Smoked paprika has a distinct flavor profile that pairs beautifully with the roasted red peppers. Do not substitute with regular sweet paprika, as it lacks the necessary smoky notes for this pizza sauce recipe.
• 2.5 g (1/2 tsp) dried oregano and 2.5 g (1/2 tsp) dried basil
  The classic Italian herb blend for pizza sauce. Dried herbs are best for simmering as their flavor develops over time, unlike fresh herbs which are added at the end. If using fresh herbs, increase the quantity to 1 tbsp each and add them in the last 5 minutes of simmering.
• 5 g (1 tsp) granulated sugar
  Balances the acidity from the tomatoes and enhances the sweetness from the roasted peppers. Adjust according to the acidity of your tomatoes; some brands require more sugar than others. This small amount prevents the sauce from tasting harsh.
• 2.5 g (1/2 tsp) fine sea salt, or to taste, and 1 g (1/4 tsp) black pepper, or to taste
  Essential seasonings to bring all the flavors together. Start with the recommended amount and adjust at the end; taste testing is key. Fine sea salt dissolves quickly and evenly in the sauce.
• 15 ml (1 tbsp) apple cider vinegar
  Adds a necessary bright tang to prevent the sauce from tasting flat. The acidity cuts through the richness of the tomatoes and peppers. If you don’t have apple cider vinegar, use red wine vinegar or a squeeze of lemon juice instead.
• 6-8 fresh basil leaves, torn
  Used as a final garnish to add a vibrant green contrast and fresh aroma to the finished pizza. Fresh basil should only be added at the end, as cooking diminishes its delicate flavor.

Instructions

1. Sauté the aromatics
   Heat the 30 ml (2 tbsp) of olive oil in a medium saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. The goal here is to soften the onions completely without browning them; browning will add bitterness. If the onions start to brown too quickly, reduce the heat slightly to maintain a gentle sauté.
2. Add garlic and spices
   Add the minced garlic to the saucepan and cook for another minute until fragrant, being careful not to burn it. Stir in the smoked paprika, dried oregano, and dried basil. Cook for 30 seconds, stirring constantly, to bloom the spices and deepen their flavor before adding the tomatoes. I’ve found that blooming the paprika for just a moment makes the smoky notes much more pronounced in the final pizza sauce recipe.
3. Combine ingredients and simmer
   Pour in the crushed tomatoes, add the roughly chopped roasted red peppers, granulated sugar, fine sea salt, black pepper, and apple cider vinegar. Stir well to combine all ingredients thoroughly. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. The sauce should be rich red with visible flecks of roasted red pepper. If your sauce looks too thin after simmering, let it continue to reduce over low heat for another 10 minutes to thicken up.
4. Finish and serve
   Remove the sauce from the heat once it has reached your desired consistency. Taste and adjust the seasoning as needed, adding more salt, sugar, or vinegar to balance the flavors. Serve warm with a drizzle of the reserved olive oil and fresh torn basil leaves, or cool completely before freezing this healthy pizza sauce recipe.

Key Tips for Achieving the Perfect Pizza Sauce Texture

Don’t use canned diced tomatoes

Canned diced tomatoes have calcium chloride added to help them retain their shape, which prevents them from breaking down during cooking. For a smooth, integrated pizza sauce, use crushed tomatoes or whole peeled tomatoes that you can crush yourself. If you like a chunky texture, simply simmer for less time.

Adjust simmering time for consistency

Simmering for a full 20-25 minutes allows the sauce to thicken properly; cooking uncovered helps moisture evaporate. If your sauce is too watery, continue simmering at a low heat for an additional 10-15 minutes to reduce. If you prefer a smoother sauce, carefully blend it with an immersion blender once cooked to your desired consistency.

Start with quality canned tomatoes

The quality of your tomatoes determines the final taste more than any other ingredient. Look for high-quality brands that use San Marzano style tomatoes or a product with minimal added ingredients. This ensures a naturally sweeter flavor base and reduces the amount of extra sugar needed in this pizza sauce recipe.

Meal Prep Tips for Make-Ahead Pizza Night

Yield and Storage

This recipe yields approximately 3 cups of sauce, which is enough for 3-4 medium pizzas. Store the sauce in an airtight container in the refrigerator for 3-4 days. Make a double batch on a Sunday to simplify weeknight dinners later in the week.

Freezing Instructions

Cool the sauce completely before freezing to prevent condensation buildup, which can cause freezer burn. Transfer the cooled sauce into freezer-safe bags, removing as much air as possible before sealing, or portion it into individual containers for easy family meal prep. Frozen sauce will maintain optimal quality for up to 3 months; thaw overnight in the refrigerator before use.

Reheating

Reheat thawed sauce gently in a saucepan over low heat until warm, or directly on the pizza dough. If reheating from frozen, transfer directly to a saucepan and heat over low heat, stirring occasionally. A quick reheat on the stovetop is usually sufficient for pizza preparation.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can. You’ll need about 1.5 kg (3 lbs) of fresh, ripe tomatoes. You’ll have to blanch them first to remove the skins and then either roughly chop or puree them. This pizza sauce recipe works well with both fresh and canned tomatoes, though canned offers greater convenience and consistency.

How do I fix a sauce that tastes too acidic or bitter?

If the sauce tastes overly acidic, add another pinch of granulated sugar or a small amount (1/4 tsp) of baking soda. The baking soda neutralizes the acid, but be careful not to add too much or you’ll change the flavor profile. Simmering for a longer period can also mellow out some acidity.

Is this sauce good for pasta?

Absolutely. The smoky flavor profile from the roasted red peppers makes it an excellent base for a hearty pasta bake or easy dinner ideas. Serve it with a robust pasta shape like penne or fusilli. It can also be used as a dipping sauce for breadsticks or mozzarella sticks.

Can I make this sauce spicy?

Yes. Add a pinch of red pepper flakes along with the other spices to introduce heat. Alternatively, incorporate some hot paprika instead of sweet smoked paprika for a spicier kick. For a milder heat, add a pinch of cayenne pepper during simmering.

Why do you add apple cider vinegar?

The apple cider vinegar provides a critical touch of acidity that brightens the overall flavor and prevents the pizza sauce from tasting flat or dull. It balances the sweetness of the tomatoes and peppers, making the final sauce more complex and high-quality.

Can I make this sauce without an onion or garlic?

Yes, but it will be less flavorful. The onions provide a necessary sweet base, and the garlic offers aromatic depth. If omitting, you might need to add a pinch more sugar and seasonings to compensate for the lost complexity. My personal trick for boosting flavor without aromatics is to add an extra pinch of dried oregano and basil at the end of cooking.

Conclusion

This easy homemade pizza sauce recipe offers a rich, smoky flavor profile that will quickly become your new family favorite for quick meals. Make a batch this weekend for your next family pizza night and save this recipe for later on Pinterest.

pizza sauce recipe

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• Author: Amanda Miller
• Total Time: 45 minutes
• Yield: 3 cups (enough for 2–3 large pizzas) 1x
• Diet: Vegetarian

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Description

A rich and glossy smoky red pepper pizza sauce featuring roasted red peppers and smoked paprika for a hearty, sweet flavor that won’t make the pizza crust soggy.

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Ingredients

Scale 1x2x3x

• 28 oz can crushed tomatoes
• 6.5 oz jar roasted red peppers, drained and roughly chopped
• 2 tbsp olive oil, plus 1 tsp reserved for finishing
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.5 tsp dried basil
• 1 tsp granulated sugar
• 0.5 tsp fine sea salt, or to taste
• 0.25 tsp black pepper, or to taste
• 1 tbsp apple cider vinegar
• 6–8 fresh basil leaves, torn, for garnish

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Instructions

1. Sauté Aromatics: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes.
2. Bloom Garlic and Spices: Add the minced garlic and cook for 1 minute until fragrant. Stir in the smoked paprika, dried oregano, and dried basil, cooking for 30 seconds to bloom the spices.
3. Simmer Sauce: Pour in the crushed tomatoes, roughly chopped roasted red peppers, granulated sugar, salt, pepper, and apple cider vinegar. Stir well to combine. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and flavors meld.
4. Adjust Seasoning and Serve: Remove the sauce from heat. Taste and adjust seasoning with additional salt, sugar, or vinegar if needed. Serve warm with the reserved olive oil and fresh torn basil leaves, or cool completely before freezing.

Notes

For a smoother sauce, puree the roasted red peppers before adding them to the saucepan. Adjust the sugar level based on the acidity of your tomatoes. Fresh basil should only be added as a garnish just before serving, as cooking diminishes its delicate flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1/4 cup (60 g)
• Calories: 45 calories
• Sugar: 3 g
• Sodium: 180 mg
• Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.7 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg

Keywords: pizza sauce, smoky, roasted red pepper, homemade, stovetop, vegetarian, easy recipe, weeknight dinner