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Homemade Pizza Sauce

We like pizza, but since we live in the middle of nowhere, not quite nowhere, but a good way from a pizza restaurant, we make pizza at home. I make it several times a month. Our favorites are pepperoni and Canadian bacon. But we experiment with other varieties as well.

I have made many pizza sauces over the years to use on our pizzas. I have bought several different kinds also. We like the store bought ones, but they are expensive and really add to the cost of the home made pizza. I have made my own using tomato sauce or puree and spices. I have also tried a few recipes. None of the home made ones were quite right. They were good but not great. I wanted something that tasted like restaurant pizza sauce.

A couple of months ago I found a book at the library called American Pie by Peter Reinhart. It was an interesting cookbook on nothing but pizza. I found a recipe in that cookbook for an all purpose pizza sauce. It looked really good, but it was a little different from other sauce recipes that I had seen. I decided to give it a try.

I am really glad I did because we loved this sauce. It was the best sauce we have had at home. It was better than any homemade or store bought sauce that I had tried so far. We now have a favorite pizza sauce. It was really easy to make. I made a batch of it and froze what we did not use. Now, I will have some ready to go anytime we want pizza for dinner.

If you like to make homemade pizza give this a try.

Lynn's Kitchen Adventures


  1. I have the same problem. I’ll have to try this one.

  2. Yummy! Thanks for sharing this,I’ll have to try it!

  3. This sounds so good. Thanks for sharing! Could you also share your pizza crust recipe?

  4. petersonclan says

    Thanks for the tip! We have 11 in our family and spend a FORTUNE on pizza sauce!

  5. Here’s my tip for leftover sauce: I put it into ice cube trays and freeze. I pop the cubes into a freezer bag and take out one whenever I need one for a pizza bagel. You could use them as needed for any pizza and not have to deal with a big blob of sauce from the freezer.

  6. Frugal Jen says

    Thanks for sharing. We make pizza every Friday and watch a movie with the kids. Next week I will make my own sauce, (I also found a recipe for dough on the Grocery Cart Recipe Swap)

  7. thanks for the recipe! I still haven’t gotten brave enough for full on homemade pizza, because my attempts just haven’t been as good as Papa Murphy’s 🙂 But we do pizza melts, pizza grilled cheese, and other things that this will TOTALLY come in handy for!

  8. That recipe is pretty similar to how I do mine, very nice!!

  9. Thanks for sharing this one, too, Lynn. I’m printing it out 🙂 We’ve made homemade pizza a few times recently and love it, but my son complained that the sauce I made was too sweet. This one looks like a great one to try 😉

  10. can regular vinegar be used or apple cider vinegar in replace of red whine, if thats all you got on hand

    • @shamael, I have never tried that. I am thinking the taste would be a little different, but it might be worth trying. You might want to make a small batch of this, like 1/4 of a recipe and see how it works.

  11. Years ago I worked in a pizzeria that was the most popular and best in town. I know that one of the key ingredients to the pizza sauce and many other recipes was powdered chicken soup base. I wonder how that would work here?

  12. Could you use tomato paste instead of tomato purée?

  13. Where do I get a tomato puree? I am just getting into making my own sauces and am excited to try this – problem is that I am still learning a lot about how to cook as well! I never learned growing up so most of my meals are an adventure!! Thanks for all your great recipes. This is my new go-to place for meal planning!

  14. I bought a 28 ounce can of tomato puree today and attempted to make the sauce, however the puree came out of the can plenty runny, almost too runny. If I add water it will just run off of the pizza and I will have a mess. I just made it as is in the recipe, but without the water and am going to cook it a little to make it thicker. Any recommendations on brands mof puree. What I have is Contadina, and it has plenty of water in it all ready.

    • I usually by hunts brand, and don’t think I have ever tried the Contadina brand. I think leaving out the water was a good idea and cooking it down should help also. Just taste it as you go to make sure the spices etc don’t need adjusted.

  15. Harriet Dodson says

    I buy the gallon size Ragu at Sam’s. I divide it into quart bags when I get it home and freeze the bags. This way, I have no waste.

  16. I was wondering what can I use instead of vinegar because we just learned that my youngest son is allergic to vinegar

    • Is there something you usually use in place of it? You might be able to just leave it out, but it will change the flavor some. Wish I could help more on that.

  17. Interesting – you don’t cook it at all? I use tomato sauce and cook it down, with traditional Italian type spices and some Parmesan cheese, which thickens it too. The chicken soup base is an intriguing idea! Never thought of adding oil and vinegar!

  18. Here’s what I do:

    I may experiment with the extra spices, but that would add extra expense and we are completely happy with this just the way it is. The tomato paste gives a nice rich flavor without cooking. The water amount will vary depending on the thickness of the paste.


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