Easy No-Cook Pizza Sauce

A spoon spreading pizza sauce on pizza crust.

5 from 1 vote

This Easy No-Cook Pizza Sauce is made with a short list of pantry staples in less than 5 minutes! It's rich, perfectly seasoned, and so much better than jarred sauce.

Prep Time4

Total Time4

Course: Sauces

Cuisine: Italian

Servings: cups

Calories: 14kcal

Author: Valerie Brunmeier

Ingredients

14.5 ounce can diced tomatoes undrained
6 ounce can tomato paste
1 teaspoon sugar
¾ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes or to taste

Instructions

Place all the ingredients in the bowl of a food processor or blender and pulse until smooth.

Notes

You should plan for about ½ to ¾ cup of pizza sauce per 12-inch round pizza and about 1 ½ cups for a sheet pan pizza. This recipe yields approximately 2 cups which should be plenty for 3 to 4 small round pizzas or 1 thick crust pan pizza. It can easily be doubled if you need more. To use, just spread the sauce on the shaped pizza dough, leaving about a ½-inch border.

Variations

Garlic - Either fresh minced garlic or about ½ teaspoon of garlic powder will add plenty of garlic flavor
Onion powder - About ½ teaspoon for a hint of onion flavor.
Fresh basil - I love to chiffonade fresh basil and stir it in to the finished sauce. Those little ribbons of fresh basil add great flavor.
Extra virgin olive oil - I don't find it necessary, but some people like to add olive oil to their pizza sauce. About 1 to 2 tablespoons is plenty.
Salt and freshly ground black pepper - Canned tomato products contain quite a bit of salt so I don't find it necessary to add any. Feel free to add salt and pepper, to taste.

Storage

Transfer the pizza sauce to an airtight container, like a mason jar, and refrigerate for 4 to 5 days. For longer storage, you can freeze pizza sauce in freezer-safe containers for up to 3 months. Frozen pizza sauce should be thawed overnight in the refrigerator before using.

Nutrition