Homemade Pizza Sauce from Scratch


I noticed that most (all?) of the pizza sauce recipes call for either tomato paste or tomato sauce or both. I wanted to do it from scratch! So I experimented until I got it right. This is much better than the store-bought sauce with none of the preservatives.

Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins


  • 1 cup water

  • 10 roma tomatoes

  • 2 tablespoons olive oil

  • ¼ cup white sugar

  • 2 tablespoons garlic salt

  • 1 tablespoon white vinegar


  1. Place water, tomatoes, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture into a large pot.

  2. Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, stirring occasionally, about 1 to 2 hours.

  3. Pour tomato mixture into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until very smooth. Repeat with any remaining tomato mixture.


This should yield enough for about eight 12-inch pizzas where you use about 6 tablespoons of sauce per pizza. Transfer any extra sauce into resealable plastic bags and freeze for later. I put 6 tablespoons of sauce into 8 separate bags. Just run hot water over the bag to thaw.

Nutrition Facts (per serving)

35 Calories
2g Fat
5g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 35
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 682mg 30%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 0g
Vitamin C 5mg 25%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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