How to Make Homemade Pizza Sauce

How to Make Homemade Pizza Sauce

Chef John

"This is my new and improved version. And by 'new and improved,' I mean 'old and secret.' Here is my top-secret formula. The next time you're making homemade pizza, you might as well make some sauce too."
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Ingredients

55 m servings 54 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.
  2. Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.
  3. Stir baking soda into pizza sauce, mixing until thoroughly combined.

Footnotes

  • Cook's Notes:
  • I think San Marzano tomatoes from Italy are the world's best sauce tomatoes, without a doubt.
  • The baking soda is supposed to mellow out the sauce a little bit, make it less acidic, and possibly prevent heartburn.

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Reviews

Read all reviews 36
  1. 43 Ratings

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Most helpful positive review

I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their s...

Most helpful critical review

I love spicy food, but was definitely surprised at how spicy this pizza sauce was. Maybe it well mellow out once it's on the actual pizza. One important note for you "scientist" cooks out there:...

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I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their s...

Yep, this is the ONE. The two oreganos are key.

Another excellent recipe by Chef John. I use this sauce on my red sauce pizzas. I cooked my way through college (mostly flipping pizza dough) by cooking and this is the best red sauce I have tas...

I made this recipe a second time exactly as written with San Marzano tomatoes this time. It was perfect using San Marzano tomatoes and didn't need the addition of wine as I had added the first t...

Tried this recipe for the first time last night. Worked great! Followed the recipe to the letter. Why try and improve on the new improved recipe? Made enough for two 14 1/2 pizzas. I plan ...

Absolutely delicious! Well balanced. I made exactly as written with the TINY exception of using anchovy paste in a tube. I got lucky and found 2 cans of San Marzano (Cento) tomatoes in the de...

My family loved this sauce. I chose this recipe because I needed one that didn't use tomato paste (I was out of it) and every Chef John recipe we've tried has been terrific and flexible. This on...

Once again Chef John another excellent recipe!! Very easy to make and the taste is the best. I agree you need to use the 2 oregano's that's where most of your flavor comes from. I will try to fi...

This was awesome sauce. I thought I would have to add more sugar but for some reason I think the baking soda really did take out that acidic taste. Amazing. I could NOT find fresh oregano...s...

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