1teaspoonKosher or sea salt(see notes for table salt)
Add all ingredients to a bowl and mix until well combined.
Taste and add additional salt and pepper to taste, if necessary.
Spread out on pizza dough and add desired toppings. Bake according to dough directions. Or store for later use.
Store: Refrigerate unused sauce for up to a week.Freeze any extra pizza sauce for up to 3 months.Variations:
Heat. If you like the heat, you can add red pepper flakes or cayenne pepper to your taste.
Consistency. If you like it on the thicker side, try adding about 2 to 4 Tablespoons of tomato paste. I’d add 1 Tablespoon at a time until desired consistency is met. The tomato paste will add a bolder tomato flavor, but it still tastes just as delicious!
Fresh herbs. Use fresh basil, oregano, and minced garlic and onion for a bolder flavor.
Canned tomatoes are just great for making homemade pizza sauce, but make sure to use tomatoes with no added salt, spices, or herbs.
This batch makes enough to cover four 12-inch pizzas; of course, it will depend on how much sauce you add to each pizza.
Check out my Homemade Pizza Dough RecipeIf you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.