This pizza sauce delivers the bold tomato flavor that defines great homemade pizza. The recipe takes just 15 minutes and uses simple pantry ingredients to create a rich, restaurant-quality base.
What sets this sauce apart is its balance of sweetness and acidity, with garlic and herbs adding depth without overpowering the tomatoes. The texture is smooth yet thick enough to stay put on your dough.
You’ll end up with a vibrant red sauce that enhances rather than masks your toppings. It’s versatile enough for classic margherita or loaded meat lovers’ pies.
Make a double batch and store it in the fridge for up to a week, so you’re always ready for pizza night.
Ingredients for Pizza Sauce Recipe Jamie Oliver
Nine simple ingredients for a rich, vibrant sauce that tastes like a pizzeria.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred for sweetness |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High quality for depth |
| Dried Oregano 🌿 | 1 tsp | Mediterranean variety ideal |
| Dried Basil 🍃 | 1 tsp | Crushed between fingers |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Pepper Flakes 🔥 | ¼ tsp | Optional for heat |
| Sugar 🍚 | 1 tsp | Balances acidity |
The tomatoes are everything here. San Marzano canned tomatoes (look for DOP on the label) are the gold standard—sweeter and less acidic than regular crushed. Whole Foods or Trader Joe’s usually carry them. The olive oil should be the good stuff you’d drizzle on bread, not the cheap cooking oil. Fresh garlic is non-negotiable; jarred just doesn’t have the same punch.
No San Marzano? Any canned crushed tomatoes work in a pinch. Fresh herbs instead of dried? Use triple the amount and add them at the end. Want it smoother? Blend the sauce after cooking. The sugar isn’t just for sweetness—it tames the acidity. Skip it if your tomatoes are already sweet, but most canned varieties need that balance.
Sauce keeps in the fridge for 5-7 days or freeze for 3 months. Portion into ice cube trays for single pizza servings. Always let it cool completely before storing (don’t skip this part).
Why You’ll Love This Recipe
- 5-Minute Magic: I dump everything in one pot—canned tomatoes, garlic, olive oil, oregano, basil—and it simmers while I prep the toppings.
- Garlic-Kissed Depth: The slow-cooked garlic in olive oil gives it that rich, warm flavor that makes store-bought taste flat.
- Freezer’s Best Friend: I make a double batch and freeze half—pizza night becomes an instant win, even midweek.
- Pantry Hero: Honestly, it’s just five shelf-stable ingredients I always have, so I’m never without a solid sauce.
Step-by-Step Instructions for Pizza Sauce
This straightforward method delivers rich, balanced flavor with minimal effort.
Step 1: Sauté Aromatic Base
Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat until it shimmers. Add the 3 cloves garlic cloves, minced, and cook for 30-45 seconds until fragrant but not browned.
Watch carefully—garlic burns quickly. You want it just golden at the edges, releasing its sweet aroma without turning bitter. This creates the flavor foundation for your sauce.
Step 2: Add Tomatoes and Seasonings
Pour in the 28 oz canned crushed tomatoes (San Marzano if possible) and stir to combine with the garlic. Add the 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 0.5 tsp black pepper, 0.25 tsp red pepper flakes, and 1 tsp sugar.
I crush the dried basil between my fingers as I add it—this releases more of its aromatic oils. Stir well to distribute all the seasonings evenly through the tomatoes.
Step 3: Simmer to Develop Flavors
Reduce heat to medium-low and let the mixture simmer uncovered for 10-12 minutes. You’ll notice the sauce darkening slightly and thickening as it cooks.
The raw tomato smell should disappear, replaced by a deeper, sweeter aroma. Stir occasionally to prevent sticking, especially as it reduces toward the end.
Step 4: Adjust Consistency and Taste
After simmering, check the thickness. For pizza sauce, you want it spreadable but not watery. If it seems too thin, simmer for another 2-3 minutes.
Taste and adjust seasoning if needed—remember the sugar balances the tomatoes’ natural acidity, while the salt enhances all the flavors. The red pepper flakes should add just a hint of warmth in the background.
Step 5: Cool Before Using
Remove from heat and let the sauce cool to room temperature. This takes about 20-30 minutes and allows the flavors to meld completely.
As it cools, the sauce will thicken slightly more. Once cooled, it’s ready to spread on your pizza dough. This makes enough for about 4 medium pizzas, and it keeps in the refrigerator for up to 5 days.
Pro Tips For Making Pizza Sauce Recipe Jamie Oliver
- Simmer Low and Slow: Cook the sauce on the lowest heat for at least 20 minutes—rushing it leaves the garlic raw and the oregano harsh. I learned this the hard way after wondering why my early batches tasted bitter.
- Crush the Garlic: Use a garlic press or finely mince the cloves instead of chopping—it releases more flavor into the olive oil, which is where the magic happens.
- Skip the Watery Tomatoes: Drain excess liquid from the crushed tomatoes before cooking, or your sauce will be thin and sad. I used to skip this and ended up with pizza soup.
- Bloom the Herbs: Add the dried oregano and basil to the warm olive oil for 30 seconds before the tomatoes—it wakes up their flavors. Sounds small, but it actually changes the outcome.
Make-Ahead Tips for This pizza sauce recipe jamie oliver
Batch Prep Strategy
I always make a quadruple batch of this sauce—it freezes beautifully and saves so much time. Use a large stockpot and scale all ingredients by four, keeping the same 10-12 minute simmer time. The only adjustment is stirring more frequently to prevent sticking.
Portioning for Later
Once cooled, portion into 1 cup measurements—that’s enough for one 12-inch pizza. I use silicone muffin molds for perfect single-serving portions. Freeze until solid, then transfer to airtight freezer bags. Label with the date and sauce type.
Fridge Storage
For short-term use, store in the fridge in glass jars with tight lids. It stays fresh for up to 7 days. The flavors actually deepen over time as the herbs continue to infuse. Just give it a good stir before using. 💡
Freezer Longevity
Frozen sauce keeps its vibrant flavor for up to 3 months. I’ve tested this extensively—beyond that, the herbs start to lose their punch. Thaw overnight in the fridge or use the defrost setting on your microwave for 2-3 minutes.
Reheating Tip
When ready to use, warm the sauce in a small pan over low heat for 3-5 minutes. If it seems thick after thawing, stir in 1-2 tbsp water to restore the perfect spreading consistency. Avoid boiling to preserve the fresh tomato flavor.
Pizza Night Ready
Having this sauce prepped means pizza night can happen spontaneously. I keep dough balls in the freezer too, so I’m never more than 30 minutes away from a fresh, homemade pie. Just
Nutrition Facts
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but they need preparation. Blanch, peel, and seed 8-10 ripe tomatoes, then crush them. Expect a slightly thinner consistency and cook for 5 extra minutes to reduce.
Why add sugar to tomato sauce?
Sugar balances the natural acidity of tomatoes, creating a more rounded flavor. Use 1 tsp as stated, or omit if your tomatoes are exceptionally sweet.
How do I make the sauce smoother?
Blend the cooked sauce with an immersion blender or transfer to a countertop blender. For ultra-smooth results, strain through a fine-mesh sieve after blending.
Can I use this sauce for pasta?
It works well for pasta dishes, though you may want to thin it slightly with pasta water. The bold tomato flavor shines in both applications.
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