Made using a handful of ingredients whose measurements can be adjusted to suit your personal preference, this no-cook pizza sauce is incredibly easy to make and it’s one of those recipes that taste even better the next day!
Here’s why you’ll love this sauce:
- It really does take only five minutes to make.
- It uses as little as three to as many as seven fresh and wholesome ingredients.
- You don’t need to cook it. (Well, you can, but you don’t need to.)
- You don’t need any special equipment.
- It’s versatile and customizable.
Now, about your ingredients, you’re going to want to aim for quality ingredients for the best possible taste. To make this pizza sauce you’re going to need the following:
Tomatoes: I highly recommend using canned fire-roasted crushed tomatoes if you can get your hands on a clean label one. The flavor they provide is phenomenal. Your canned tomatoes ingredient list should contain something like (fire-roasted) tomatoes, tomato paste and salt. That being said, if fire-roasted isn’t your thing or you can’t find it that’s totally fine. You can use any form of tomatoes from whole to diced to crushed.
Olive oil: Use a pure, good quality olive oil for the best results.
Salt: I love using my pink Himalayan salt but you can easily use a sea salt or a kosher salt if you prefer.
Now with just those three ingredients you already have a really good sauce. But we’re going to take it one step further by including some:
Fresh basil: This herb is wonderfully fragrant and pungent with an almost peppery kick to it. That potency mingles well with the acidity of the tomatoes. No fresh basil on hand? You can use dried or if you prefer omit it on the whole.
Fresh oregano: It’s iconic, it’s quintessential, it’s an Italian staple. Oregano in a tomato sauce is an unwritten law and the deep earthiness and sweet aromatics of it just screams pizza. Always go fresh if you can, but in case you can’t, dried will work as well!
A clove of roasted garlic: Rounding out the acidity of the tomatoes, the salt of the…salt…, the richness of the oil, the sweet of the honey and the earthiness of the fresh herbs, adding in the roasted garlic brings in a complete flavor profile by throwing in some umami savoriness to the mix (you can read more about how that works and how to easily roast your own garlic in no time HERE). If you don’t have any on hand and don’t have the time to make some, you can easily use a touch of fresh grated garlic but due to the potency of raw garlic I recommend using no more than 1/4 – 1/2 of a clove (depending on its size) as you don’t want to overpower your sauce with a raw garlic flavor. As an aside to this, you can minimize this issue by using the saucepan method (more on that below)
A touch of honey or raw cane sugar: Though this is entirely optional, I like to add it to complete and round out the acidity of the tomatoes and to add a little sweetness to delight our taste buds.
You can make this sauce in one of three ways, each are quick and simple so you can choose whichever one works best for you!
Blender option: Making it really is as simple as tossing everything into a blender and whizzing it together for a few seconds. Here’s a protip if you’re using crushed or finely diced tomatoes: reserve half of your tomatoes but add all else to the blender. Once blended, add back the reserved half of your crushed tomatoes for a beautifully textured sauce that has both a creamy smoothness but also a bit of body to it.
- Pros: It’s fast, no prep needed, it creates a smooth sauce, and all the flavors get instantly combined together.
- Cons: Since everything gets blended together into a smooth sauce, some of your flavors can be lost or get muddled.
Saucepan option: Crushed or finely diced tomatoes are ideal for a quick stovetop simmer. Ensure that your ingredients such as your herbs are finely diced, before adding it all to your saucepan and simmering for 2-3 minutes, stirring occasionally. Allow your sauce to sit and cool before using or storing.
- Pros: Simmering helps flavors meld together. If using raw garlic reduces the pungent sharpness of the garlic. It helps thicken your sauce by reducing the liquid content. This is especially good if you’re using whole canned tomatoes.
- Cons: Your sauce will need some time to cool down before being used on pizza dough and a bit more prep is needed to fine dice/chop your herbs and add ins.
Hand mixing option: Perhaps the most convenient of all is mixing your sauce by hand. Ensure everything is finely diced, grated and chopped and add all ingredients into a bowl or pot and mix together. If using whole canned tomatoes, you might want to consider using a potato masher or fork to help break your tomatoes down. Mix until combined and store or use as needed. For best results let your sauce sit for a few hours for the flavors of the herbs to really shine through.
- Pros: It’s quick, easy and requires no special equipment. It requires no cooking. Perfect for crushed or finely diced canned tomatoes.
- Cons: It requires a few hours or marinating for the true potency of the flavors to shine through, if using whole tomatoes, you will need to manually break them down and your sauce might be watery and may not have the smoothest texture.
And there you have it. A spectacularly beautiful sauce that can be used on your pizzas, or, if you happen to have any leftover, it also goes great with some whole wheat pasta and homemade meatballs! Three easy methods for making it and lots of flavorful add ins you can adjust to suit your taste. Honest it doesn’t get much better than this. Which method do you prefer to use to make your pizza sauce? What are your favorite flavors to add to it? Let us know!
Clean, simple and delicious. Just the way it should be!
Also, as an aside, I love using this sauce for my homemade 100% whole wheat stuffed crust pizzas and I fully intend to do a post showing you how to make it so stay tuned!
The Best 5-minute Pizza Sauce (Insanely easy to make!)
- 15 oz crushed tomatoes fire-roasted (diced or whole tomatoes can also be used)
- 1 tbsp olive oil
- ½ tsp Himalayan salt (to taste)
- 1 clove roasted garlic (or ¼ clove fresh grated garlic) (optional)
- 3 leaves fresh basil (or 1 tsp dried) (optional)
- 2 tsp fresh oregano (or 1 tsp dried) (optional)
- 1 tsp honey or raw cane sugar (to taste) (optional)
Making your sauce: Blender Method
- For a smooth and silky sauce: Add all ingredients into a blender and blend for 5-10 seconds until smooth.
- For a fuller-bodied sauce: Reserve half of your tomato sauce.Add remaining ingredients into a blender and blend for a few seconds until smooth. Once blended, add the reserved crushed tomatoes back into the sauce and mix to combine.
Making your sauce: Quick Simmer Method
- Finely dice and crush all herbs (if using roasted garlic crush it into a paste or if using raw garlic, finely grate it) and add to your crushed tomatoes and other seasonings in a saucepan. Bring to a low simmer for 2-4 minutes on the stovetop. Allow to cool before using.
Making your sauce: Hand Mix Method
- Finely chop and dice all herbs and seasoning, if using roasted garlic crush it into a paste or if using raw garlic, finely grate it. Add your crushed or finely diced tomatoes along with all other ingredients and mix together thoroughly. Allow your sauce to rest for a few hours for the flavors to fully develop before using.
Storage and Use:
- Use as needed. Store your tomato sauce in an airtight non-reactive jar or container for up to a week in the refrigerator or freeze for up to 4 months.
- San Marzano tomatoes are coveted as being the best tomatoes for cooking and making sauces with. If you can get your hands on them then don't hesitate to use them.
- This sauce is even better the next day when the flavors have melded and bled together so don't hesitate to make it in advance!
- All ingredients can be adjusted to suit your personal taste so feel free to experiment with the intensity of each one.
- The sauce portions in this recipe was enough for three 12"-pizzas. The nutritional value has been calculated to reflect the nutritional information of sauce used on one pizza.