Easy Homemade Pizza Sauce Recipe

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Love having a weekly pizza night? This easy homemade Pizza Sauce recipe is just what you need to top off your homemade pizzas with a delicious from-scratch sauce.

Easy Homemade Pizza Sauce Recipe

Pizza is a staple meal at our house. I am fairly certain that many Little House Living readers are serving pizza to their families, maybe as often as once a week.

I love having a pizza sauce that makes the pizza great. This recipe is one of those. Pizza sauce can be made as an “as needed” ingredient, or also a canned sauce that you have available when needed year round, by using up your garden goodies and having pints sit in your pantry ready to go!


Easy Homemade Pizza Sauce Recipe

Here is the recipe for a yummy sauce, small batch and large batch, to fit your needs. See below for a larger recipe for canning pizza sauce.
Per Quart Pizza Sauce (or approximately 3-4 cups for 3 to 4 pizzas)
  • 1 quart of home canned tomatoes or 1 – 28 ounce can of tomatoes
  • 1 small onion
  • 3 Tablespoons tomato paste
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 1/4 teaspoon basil

–No time to make a full pizza recipe? Try this 30 Minute Pizza!


Drain tomatoes (this will give you a nice, thick sauce).


In a blender, add the drained tomatoes and the rest of the ingredients.


Blend until smooth.


Once blended, I like to place this mixture in a saucepan to simmer the seasonings together to bring out more flavor. If you are in a hurry, you can skip this step.

–Looking for something the kids will love? Try these Pizza Roll-Ups!


Spread on pizza crust and bake follow your pizza crust directions. Top with all of your favorite toppings and enjoy your homemade pizzas!

Large Batch Pizza Sauce ( for canning pizza sauce)

  • 1 gallon of tomato chunks (peeled and quartered) OR….if you have a high-speed blender, you can eliminate peeling.
  • 1 large onion
  • 1- 6-ounce jar of tomato paste
  • 1/4 cup plus 2 Tablespoons sugar
  • 1 Tablespoon salt
  • 1 teaspoon paprika
  • 1 1/2 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon minced garlic
  • 1 teaspoon basil
  • Plus 1 tablespoon lemon juice per jar for canning.
Let fresh tomato chunks sit in a colander to drain extra fluid out of them. In a blender, add the tomato chunks and onion to pulverize. Place in a large stockpot. Add the remainder of the ingredients and let simmer for up to one hour. This amount makes approximately 8-10 pints.
 You can preserve this homemade pizza sauce recipe in pint jars for 20 minutes in a boiling water bath to seal jars or you can also freeze the sauce in 1-2 cup quantities. Se sure and add the lemon juice to the jars if you are canning pizza sauce. These Freezer Containers are the perfect size for the right amount of sauce for a pizza.
Delicious!!! Enjoy your next pizza night with this simple, easy homemade pizza sauce.

Here’s my recipe for Homemade Pizza Dough from scratch (and how to make a big batch of that as well!). (Here’s a Wheat Pizza Dough as well.) You also might want to check out some of these other “make your own” recipes to make even more versions of common store-bought foods.

Until next time,  Julie

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  1. Hello! Just a question…do you ever find that this sauce is too watery? I have made so many pizza sauce recipes from scratch and they are too watery, so the crust gets soggy. Even when I cook it down, it’s like water from the tomatoes comes out of nowhere! So, have you experienced that with this sauce?

    1. I know this post is 2 years old but I really feel like I need to reply to this one.

      My husband is a truck driver and to save money and give him healthy food I home make and freeze all his food. It goes into a small chest freezer he carries on the truck, he thaws what he needs and reheats it in his cooker. I found an amazing and tasty little trick to keeping the pizza bread ( rolled out dough or french bread) from getting soggy…


      Ok, so you take your bread and cover it with a layer of shredded Parmesan. Not too thick but not so thin that when it melts it doesn’t give the bread a good covering. Pop it in the oven on the top rack on broil until it’s thoroughly melted or just getting golden. Next, top your pizza as usual and place back in oven to warm the toppings or to finish cooking your pizza.

      Soggy bread no more!

  2. Have you ever used tomato sauce instead of chunk tomatoes? I am looking for a recipe that uses the sauce. This way I can use the recipe with either store bought or home canned tomato sauce. Canning chunk tomatoes takes more room than cooking it down to sauce. Thanks for sharing.

  3. We use canned crushed tomatoes as we have not managed to grow enough tomatoes to really can our own. I think if you drain yourntomatoes very well and cook for just a little bit, that will help with the wateries.

  4. Made and used this recipe last night for dinner. YUM! Made and canned more today for later. I’m always looking for ways to use our home canned tomatoes. Thanks!

  5. Thanks Julie! This turned out well for me. I added a tad more sugar to counteract the extra acid that is recommended for home-canning tomatoes. For a quick clean-up, after draining off the juice from a standard quart jar of tomatoes, you can add the other ingredients to the jar then use a standard blender’s coupler w/attachments directly on the canning jar to puree. I did simmer the sauce slowly awhile to reduce and thicken. In the past I’ve home-canned pizza sauce but with our empty nest I’d rather the option of just using plain canned tomatoes for various applications such as pizza and spaghetti.

  6. I just came over to let you know that I made your homemade pizzasauce today and it was so delicious!! I had to let out the fresh onion and garlic, as well as the chili. Nonetheless it tasted great and there’s no reason for me left to search for the perfect pizzasauce recipe. Thanks!

    1. Sorry for wrong grammar. I think it should say that I had to “leave out” instead of “let out” the garlic and onion. I’m not a native English speaker, so language mistakes are always right around the corner!