Pizza Sauce

Ingredients needed:

Traditionally Roma tomatoes, san Marzano tomatoes or another variety of paste tomatoes are the type of tomatoes used to make a pizza sauce from fresh tomatoes due to them having the best flavor. All of these variety of tomatoes are fabulous and I encourage you to use them if you can find them. This year those tomato plants did not make it past the bugs so we went with these fresh red tomatoes that I found at my local farm stand.

A basic tomato sauce is just tomatoes, citric acid and a touch of salt. But to add more layers of flavor to your tomato sauce to turn it into a pizza sauce you will want to add seasoning. I have 2 seasoning blends for you to choose from. See the recipe card below for detailed measurements.

Best Homemade Pizza Sauce Recipe

Fresh tomatoes are preferred but this pizza sauce recipe is perfect if you want to use up the tomatoes you have in the freezer.

Wash Tomatoes

Wash and cut fresh tomatoes into quarters. Remove any bad spots.

Chop

Add the chopped tomatoes to a large stockpot or large enamel pot.

Heat

Cover the tomatoes and heat the tomatoes over high heat.

Simmer

Allow the tomatoes to simmer, stirring occasionally.

Simmer Till Soft

Simmer for 15 or until the tomatoes have become soft and tender.

Food Mill

Prepare a food mill by placing it over a stock pot and using a ladle to transfer the hot tomatoes into the hopper of the food mill. 

Toss

Discard the tomato skins and seeds.

Return

Return the pressed tomato pulp and juice back into the stock pot.

Season

Add the seasoning blend, if desired.

Boil & Reduce

Bring the sauce to a boil, and reduce it to a simmer, stirring occasionally. Allow the sauce to reduce by half. This should take around 45 minutes. Stir in the citric acid or lemon juice and salt, if desired.

Store

Once your desired consistency is reached, cool completely and store in an air-tight container. If canning, follow the instructions below.

Canning Instructions

1. While your sauce is reducing prepare your jars. See my canning 101 post for more canning information.
2. Ladle the hot tomato sauce into hot jars, leaving ½ inch of headspace.
3. Remove any air bubbles and wipe the rim of the jar.
4. Center a new lid on the jar, apply the ring and finger tighten.
5. Place the jar in the boiling water bath canner.
6. Fill all the mason jars, returning each one to the water bath.
7. Process the pint jars for 35 minutes or process quart jars for 40 minutes, adjusting for altitude. Turn off the heat, allow the jars to stand for 5 minutes then remove the jars and allow to cool on a heat-safe surface.

Chef Tip

If you don't have a food mill but still want to have a sauce without skins and seeds in it, you can! Follow my instructions on how to remove the skins and seeds from tomatoes in my canning diced tomato post.

After the seeds and skins are removed, continue with this recipe as written. When you get to the food mill step, use a hand immersion blender or a food processor to puree the cooked tomatoes.

Italian Seasoning Blend

Customize the flavor profile of the sauce by adjusting the spice blend to your tastes.

• Dried oregano
• Dried basil
• Garlic powder
• Dried thyme
• Crushed red pepper flakes (optional)

Creole Seasoning Blend

• Sweet paprika
• Hot paprika
• Cayenne pepper
• Dried oregano
• Garlic powder
• Onion powder
• Ground black pepper
• Dried thyme
• Celery seed
• Ground white pepper

Canning Supplies Needed:

• Canning Jars - Be sure they are canning jars. I use a 4 ounce Ball canning jar for this recipe. Glass jars do not equal canning jar.
• Lids.- These can not be reused from batch to batch. Get new lids.
• Rings - These are used to keep the lids tight to the jars are they process in the hot water bath.
• Wide-Mouth Funnel - Great way to get your product IN the jar…not on the counter
• Lid Wand - This is essential for safely getting the sterilized lids on the jars without burning your fingertips!
• Ladle - Needed to get your hot recipe, pickling liquid or juice in the jars. (A heat-safe mug can be used in a pinch)
• Clean Cloth - These are used to wipe the rim of the jar before the lid is applied.
• Large Pot - A large pot that can accommodate canning jars PLUS 1-2 inches of water.
• Tongs or Jar Lifters - ESSENTIAL for getting the jars out of the simmering water.