Homemade Pizza Sauce
Skip the jar: one tomato, a small onion and two garlic cloves blended and simmered with oregano, lifted with tomato paste for body and a spoon of ketchup for that gentle sweetness — spread it on dough or pasta all week.
Homemade pizza sauce is an indispensable base for anyone making pizza at home, outshining store-bought jars with its freshness and clean ingredients. The recipe brings together fresh tomato, garlic and herbs for a flavour balanced between tang and warmth. A touch of ketchup and tomato paste gives the sauce body and an appetizing red colour that clings well to the dough.
How to Prepare
Blend the tomato, onion and garlic until smooth.
Pour into a small pot and simmer over medium heat.
Season with salt, black pepper, mixed spice and oregano.
Stir in the tomato paste and ketchup and cook a few minutes until thickened.
Cool, then jar — it keeps up to two weeks in the fridge.
Simmer until it coats the back of a spoon — watery sauce makes soggy pizza, and nobody forgives soggy pizza.
Ingredient Swaps
• Oregano can be swapped for dried basil or an Italian herb blend.
• When fresh tomatoes are scarce, use crushed canned tomatoes.
• The ketchup is optional and can be replaced with a pinch of sugar to balance the tomato acidity.
Common Questions
How do I get a thick sauce?
Cook it on low heat until the excess water evaporates and it thickens.
Do I strain the sauce?
Blend it then strain if you want a smooth, seedless texture.
How long does it keep?
Store it in a sealed container in the fridge for three to five days, or freeze it.
Is it good for other dishes?
Yes, it suits pasta, sandwiches and baked dishes.
How do I adjust the acidity?
Add a pinch of sugar to soften the tomato tang when needed.
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