Easy Pizza Sauce


This simple and delicious and easy pizza sauce is made in just a few minutes with ingredients you probably already have on hand. Fresh and tasty, better than store bought with simple ingredients.

If you are looking for a pizza recipe and you have some time I suggest my Detroit style pizza

Easy Pizza Sauce

This stovetop sauce is perfect for your homemade pizza. Simple easy and delicious.
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course anytime
Cuisine American, Italian


  • 1 small to medium saucepan


  • 398 ml Can of finely chopped tomatoes *I prefer Mutti brand
  • Tbsp extra virgin Olive Oil
  • 2 cloves Fresh garlic, minced
  • 1 tsp Italian Seasoning
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp fine sea salt
  • ½ tsp granulated sugar
  • ½ tsp red pepper flakes (optional)


  • Add the 1½ Tbsp extra virgin Olive Oil to a saucepan over medium heat.
  • once the oil is warm add the garlic and cook for 1 minute being careful not to burn it, then add the remaining ingredients and stir well to combine.
  • Let the sauce simmer for 5 to 10 minutes (longer if you want to intensify the flavor, up to 30 minutes)
  • Let the sauce cool and store in the refrigerator for up to 4 days, use immediately or freeze for up to 3 months.


This will make enough sauce for 2 medium sized pizzas.
Keyword 15 minute recipe, easy recipe, pizza, pizza sauce

To make this easy pizza sauce:

  1. Add the olive oil to the pan and heat it over medium heat. Add the garlic and cook it for 1 minute, being careful not to burn it, to release its flavor. Then add the remaining ingredients and cook the sauce for 5-10 minutes or as much as 30 minutes (up to you).
  2. Let cool, and your sauce is ready to use on your favorite pizza.

Storing your pizza sauce:

You can use the sauce right away. If you have leftover or want to store the sauce for another day you can keep it in the refrigerator for up to 4 days. If you just want to have it on hand for another day it can be frozen in an airtight container or freezer bag (my preference), being sure to squeeze the air out, for up to 3 months.

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