If you want to elevate your sourdough pizza, try this easy homemade pizza sauce recipe. Use either fresh or canned tomatoes — both work beautifully for sourdough pizza.
Whether you’re baking pizzas in a home oven or an outdoor pizza oven, this vibrant sauce will complement your favorite toppings and highlight a sourdough crust.
I highly recommend pairing this sauce with the tested sourdough pizza dough I use regularly. It makes a simple, classic Margherita-style pizza with fresh mozzarella and basil. You can also adapt the method to make a white pizza sauce using sourdough starter if you prefer.
Why You’ll Love This Recipe
Simple Ingredients – This sauce relies on a handful of pantry staples. Fresh Roma tomatoes or a can of tomatoes will both produce a flavorful result.
Freezes Well – The sauce keeps in the refrigerator for up to a week and freezes excellently. Store it in jars or plastic containers and thaw at room temperature when needed.
Perfect for Sourdough Pizza – Its rich, concentrated flavor pairs especially well with tangy sourdough crusts, bringing your homemade pizzas to the next level.
Which Tomatoes to Use
This recipe works with fresh or canned tomatoes. In summer I use fresh Roma tomatoes from the garden; in winter I use canned tomatoes. Either option gives a delicious sauce.
You don’t need to peel fresh tomatoes if you plan to blend the sauce at the end. The skins become unnoticeable once processed, saving you time and effort. If you prefer a chunkier, unblended sauce you can blanch and peel the tomatoes, but it isn’t necessary.
How to Make the Sauce
Making this sauce is straightforward. I like to use a heavy-based Dutch oven on the stove to develop a deep, cooked tomato flavor.
If using fresh tomatoes, wash and roughly chop them; small dice is fine. Canned tomatoes need no prep.
Heat a heavy-based pan over medium heat. Add olive oil and diced onion, frying until the onion softens and begins to brown, about 5–10 minutes.
Add the tomatoes and finely chopped garlic, stirring to combine with the oil and onion. Cook for about 5 minutes, stirring once or twice.
Stir in the brown sugar, herbs, salt and pepper, ensuring the sugar dissolves. Add the tomato paste and mix well.
Reduce heat to low and simmer uncovered for about an hour, which helps the sauce thicken. Stir occasionally to prevent sticking.
When the sauce has reduced and developed flavor, remove it from the heat.
Use an immersion blender or transfer to a food processor and blitz until the sauce reaches your preferred consistency — smooth or slightly chunky. I often use a Thermomix for this step.
Cool the finished sauce in a bowl or jar in the fridge before using it on pizza — using hot sauce directly will make the crust soggy.
Ways to Use This Sauce
This sauce is versatile beyond pizzas. Here are some favorite uses:
- As a marinara-style dip for pretzels or pull-apart bread.
- To top or dip pizza rolls and pizza pockets.
- As a dipping sauce for grilled cheese sandwiches.
- As a topping for chicken parmigiana with fresh mozzarella.
- As a quick meatball sauce when you need one — I always keep a jar in the fridge for emergencies.
Ingredient Notes
Sugar – Brown sugar adds color and rounds the acidity. You can omit it, but the sauce may taste sharper without any sweetener.
Herbs – Dried Italian herbs are convenient year-round. If using fresh herbs like basil and parsley, use about two handfuls in place of 2 tablespoons of dried. Adjust quantities to taste. Crushed red pepper adds a pleasant heat if you like spice.
Tomato Paste – Use a high-quality tomato paste with minimal additives. About 50 g boosts tomato flavor and gives body to the sauce.
Store and Freeze
Refrigerate the sauce in a glass jar for up to a week. For longer storage, freeze it in jars (leave headspace) or plastic containers. Thaw at room temperature; it’s fine if it’s slightly frozen when added to the pizza base.
Freezing in ice cube trays is handy: pop frozen cubes into a zip-top bag so you can defrost small portions for one or two pizzas without opening a whole jar.
If you still have extra tomatoes after making the sauce, consider turning them into bruschetta or a tomato cobbler for another easy meal.
Homemade Pizza Sauce (Perfect for Sourdough Pizza)
Equipment
- Heavy-based pot (like a Dutch oven)
- Immersion blender or food processor (for a smooth sauce)
Ingredients
- 20 g olive oil
- 100 g onion, finely diced (about 1 medium)
- 1 kg tomatoes (fresh) or 800 g tinned tomatoes
- 4 cloves garlic, finely chopped
- 50 g brown sugar
- 10 g salt (about 2 tsp)
- 5 g black pepper (about 1 tsp, or to taste)
- 2 tbsp dried Italian herbs (or 2 handfuls fresh herbs)
- 50 g tomato paste
Instructions
- If using fresh tomatoes, wash and roughly chop them. No need to peel unless you prefer a peeled, chunky sauce. Canned tomatoes need no prep.
- Heat a heavy-based pan and add olive oil and diced onion. Fry over medium heat until the onion softens and begins to brown, 5–10 minutes.
- Add the tomatoes and garlic, stirring to combine. Cook for about 5 minutes, stirring occasionally.
- Stir in brown sugar, herbs, salt and pepper until the sugar dissolves. Add the tomato paste and mix thoroughly.
- Simmer uncovered on low heat for about an hour to thicken, stirring occasionally to prevent catching.
- Remove from heat when thickened. Use an immersion blender or food processor to blitz to your desired consistency.
- Cool the sauce, then refrigerate before using on pizza to avoid soggy bases.
Notes
Tomatoes: I used 1 kg fresh Roma tomatoes without peeling because I blend the sauce. Alternatively, use an 800 g tin of diced tomatoes.
Sugar: Brown sugar adds color and balances acidity but is optional.
Herbs: Fresh basil and parsley work well; use about two handfuls in place of 2 tbsp dried. Adjust to taste.
Tomato Paste: Choose a paste with minimal ingredients for a clean tomato flavor.
Nutrition
Carbohydrates: 114 g,
Protein: 13 g,
Fat: 3 g
Nutrition information is an approximation.
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