You’ll make a bright, balanced pizza sauce with just five ingredients and minimal hands-on time. Stir crushed tomatoes with minced garlic, dried oregano, fine salt and a splash of olive oil, then simmer until slightly thickened. It yields about two cups and stores well. Keep going for quick timing cues, serving ideas and simple variations.
Ingredients You’ll Need
Several basic ingredients will give you a classic pizza sauce. You’ll need one 28-ounce can of crushed tomatoes, two garlic cloves minced, one teaspoon fine salt, one teaspoon dried oregano, and two tablespoons extra-virgin olive oil. Optional: a pinch of red pepper flakes or a teaspoon of sugar to balance acidity. Measure ingredients before you start and keep them within these proportions for a consistent five-ingredient sauce. Use good-quality canned tomatoes; avoid added herbs or salt so you control seasoning. You’ll blend briefly for a smooth texture or leave some chunkiness by mashing with a spoon. This batch yields about two cups, enough for two 12-inch pies; refrigerate up to five days or freeze portions for up to three months. Label and date containers.
Why This Sauce Works
With the ingredients measured and blended to the proportions above, you get a sauce that bakes predictably: acidity from the tomatoes and optional sugar balances brightness, salt and garlic sharpen flavor, oregano adds herbaceous depth, and the olive oil smooths mouthfeel and helps flavors carry through the crust. You’ll notice balanced acidity that interacts with cheese instead of fighting it, so the finished slice tastes cohesive. You’re preserving tomato character without excess water, preventing soggy crust and concentrating sweetness. Garlic and salt increase perceived umami, while oregano provides a savory frame that survives high heat. Olive oil coats proteins and starches, carrying fat-soluble aromatics into every bite. Because the formula is simple, you can scale measurements and adjust one element—salt or sugar—without collapsing balance.
Step-by-Step Preparation
You’ll start by measuring ingredients and prepping aromatics so everything’s ready. Next, mix the tomatoes and seasonings, bring them to a simmer, and cook until the flavors meld. Finally, let the sauce cool, then portion and store it in airtight containers.
Measure and Prep
Measure each ingredient precisely: 1 (14‑oz) can crushed tomatoes, 2 tbsp tomato paste, 1–2 cloves garlic (minced), 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, ¼ tsp black pepper, 1 tsp sugar, and 1–2 tbsp olive oil. Gather a small bowl, measuring spoons, can opener, garlic press or knife, and a cutting board. Open and level-measure the tomato paste with the back of a spoon. Drain excess liquid from the crushed tomatoes if overly watery; reserve it separately. Peel and mince garlic finely; pat dry to avoid water. Fluff dried herbs with your fingers to break clumps. Mix salt, pepper, and sugar in a spoon to homogenize, then place each ingredient into a single prep bowl or separate ramekins for easy access.
Mix and Simmer
Combine the crushed tomatoes, tomato paste, minced garlic, dried herbs, salt, pepper, sugar, and olive oil in a small saucepan, stirring until smooth and uniform. Place over medium heat and bring just to a gentle simmer; don’t boil. Reduce heat to low and maintain a bare simmer, stirring every 2–3 minutes to prevent sticking. Simmer 12–18 minutes until flavors meld and sauce thickens slightly; longer for thicker texture. Taste midway and adjust salt, pepper, or sugar in small increments. If sauce looks too acidic, add a pinch of baking soda, stir, and taste again. Use a spoon to skim any foam. When sauce clings lightly to the back of a spoon, it’s ready for assembly on your dough. Proceed to assemble pizzas immediately after.
Cool and Store
Once the sauce clings lightly to the back of a spoon, take the pan off the heat and let it sit uncovered 10–15 minutes to stop cooking and begin cooling. After resting, transfer the sauce into a heatproof bowl or jar, scraping the pan to get every bit. If you want a smoother texture, pulse briefly with an immersion blender now. Cool the sauce to room temperature on the counter, stirring occasionally to release steam. To store short-term, pour into a clean airtight container and refrigerate for up to 5 days. For longer storage, freeze in portions: use ice cube trays for single pizzas or freezer-safe containers for larger amounts. Label containers with date, and thaw in refrigerator before use. Don’t keep past that.
Tips and Variations
Swap basil for oregano, add a pinch of red pepper flakes or smoked paprika, and adjust garlic and salt to tailor the flavor. You can make the sauce up to five days ahead or freeze portions for up to three months. Label containers with the date and thaw in the fridge overnight—reheat gently on the stove to preserve freshness.
Herb and Spice Swaps
How bold do you want the flavor? Choose herbs and spices to match the pizza style: oregano and basil for classic, crushed red pepper for heat, garlic powder for depth, and fennel seed for sausage-like warmth. Use fresh basil or parsley last, tearing leaves and stirring in off heat to keep brightness. Substitute dried herbs at one-third the quantity of fresh; crush dried leaves between your fingers to release oils. Swap onion powder for fresh minced onion when you want texture. Add a pinch of smoked paprika for a subtle char, or a teaspoon of Italian seasoning when you need convenience. Taste as you go, adjusting small increments. Write your preferred combos for consistent results next time. Label jars to remember what worked best.
Make-Ahead and Storage
After you’ve settled on herb and spice combos and labeled successful batches, plan how you’ll make and store the sauce for peak freshness: cool hot sauce to room temperature, then refrigerate in airtight containers for up to 5 days or freeze in portioned, labeled freezer-safe bags or trays for 3–4 months. Portion by single or family meal servings so you thaw only what you need. Use shallow containers for faster chilling and avoid glass for freezing if you expect expansion. Date and note variations on labels. Thaw overnight in the refrigerator or use a cold-water submersion for faster results. Reheat gently on the stovetop or in the microwave, stirring to restore consistency. Discard any sauce with off odors, discoloration, or mold. Rotate stock regularly.
Storage and Make-Ahead Instructions
Refrigerating your sauce promptly keeps it fresh and bright for up to 1 week; store it in an airtight container and press a layer of plastic directly on the surface to minimize air contact. Cool the sauce to room temperature before sealing to avoid condensation. Label the container with the date. For longer storage, freeze in portion-sized containers or ice cube trays; once solid, transfer cubes to a freezer bag and squeeze out excess air. Thaw overnight in the refrigerator or warm gently on the stove. Use thawed sauce within 3 days. Avoid repeated temperature cycling—only thaw what you’ll use. If the sauce develops off smells, mold, or discoloration, discard it. Follow these steps to preserve flavor and safety. Seal well and cool completely.
Serving and Pairing Ideas
What pairs best with your sauce depends on its flavor profile and the dish; lean toward fresh basil, roasted garlic, and milky mozzarella for classic pizzas, or choose spicy sausage, caramelized onions, and smoked cheeses for bolder pies. Use the sauce as a base for thin-crust margherita, drizzle extra virgin olive oil, and finish with torn basil. For heartier pies, layer sauce under toppings to prevent sogginess and top with aged provolone or smoked gouda for depth. Try the sauce as a dipping condiment for garlic knots, breadsticks, or roasted vegetables. Adjust herbs and chili flakes to match toppings. For non-pizza uses, simmer with ground meat for pasta or spread on bruschetta and broil briefly. Serve immediately for ideal texture and brightness and flavor.
Conclusion
You’ll find this five‑ingredient sauce quick to make and versatile. Stir crushed tomatoes with minced garlic, oregano, salt, and a splash of olive oil; simmer 12–18 minutes until thickened, taste and adjust. Use about one cup per 12‑inch pizza, refrigerate up to five days, or freeze portions for later. Follow tips to adjust sweetness, acidity, or texture. Keep it simple, make extra, and rely on this sauce for fast, dependable homemade pizzas every weeknight meal.
