How to Make Homemade Pizza Sauce

  • 8
  • 8.5K

Hidden Springs Homestead may earn a commission for purchases made after clicking links on this page. Learn More.

How to Make Homemade Pizza Sauce

Pizza is one of our family favorites and I’ve found that homemade pizza sauce is the best way to go!

Made with fresh tomatoes, this easy to make homemade pizza sauce recipe is sure to be a hit with your family.  It gives my homemade Chicken Parmesan Pizza recipe just the right flavor.

It’s made with all fresh ingredients and the most awesome part is, it can be adjusted to the taste your family prefers.


Homemade Pizza Sauce made with fresh tomatoes

What Kind of Tomatoes Make the Best Sauce?

We all know there are probably well over 100 varieties of tomatoes available.  But what variety really makes the best sauce?  When I first began gardening, I had no idea what kind to grow, I just knew that I wanted to make pizza sauce.   After reading and researching about many different varieties, I found my most favorite to be the Roma Tomato.

They are small,very meaty and don’t contain a lot of seeds.  Roma tomatoes don’t contain a lot of juice, which is ideal for making both sauces and paste.  They are easy to grow and very easy to can as well.  To learn how to grow your very own tomatoes, take a look at this post How to Grow Healthy Tomatoes.

How Do You Thicken Tomato or Pizza Sauce?

The key to a thick sauce or paste is the amount of juice your tomatoes have in them. This is why I have chosen to always use Roma.  Kris, over at Attainable Sustainable has this great article about the Roma tomato, take a look.  They are super meaty and excellent for making sauces.  By simmering sauce on the stove for several hours helps to reduce the liquid too.  Some describe adding corn starch to their recipe, but I don’t do this.

The question whether to use a thickener such as Corn starch is not recommended Healthy Canning has written this great article about the research the USDA has done and recommends about using cornstarch and other thickeners in home canning.

Homemade Pizza Sauce

Yield:  6-7 pints

Supplies Needed:


  • 15 lbs.  Ripe Tomatoes   (I use Roma since they are meatier tomato with less juice in them
  • 6 tbsp.  Olive Oil
  • 3 large Onions,  minced
  • 4 Garlic Cloves, minced
  • 4 tbsp. Lemon Juice
  • 2 tsp. Peppercorns, freshly cracked
  • 2 tsp. sugar
  • 4 tbsp. Parsley, chopped
  • 2 tbsp. Oregano, ground
  • 2 tbsp. Basil, ground
  • 2 tsp. Rosemary
  • 2 tsp. Celery Seed
  • 3 tsp. Sea Salt


Peel and puree tomatoes (I use this Hamilton Beach food processor)

Mince onions and garlic,  (I use this Ninja food chopper and love it)

In a large stock pot or metal canner – Pour in Olive Oil, Onion and Garlic – saute’ until tender

Homemade pizza sauce with fresh ingredients.  Uses no paste and easy to make
Minced Sauteed Onions and Garlic for Pizza Sauce

Pour in pureed tomatoes and stir well

Add in rest of dry ingredients, mix well

dried Italian spices laying on a cutting board for making homemade pizza sauce
Onion, Garlic, Peppercorns, Sea Salt, Oregano, Rosemary, Basil, Parsley, Celery Seed for making Homemade Pizza Sauce at home

Cook on medium-low for approximately 2 hours until mixture has reduced by half (thus creating a thicker sauce)

simmering pot of pizza sauce for an easy from scratch pizza sauce
Simmering to make a thicker pizza sauce

Once Sauce has simmered for a couple hours or more, ladle sauce into hot jars, wipe rim clean, and seal with lid

Process in a water bath canner for 25 minutes

Note: You have added both salt and lemon juice to the sauce, so pressure canning is not necessary

12 pint jars of homemade pizza sauce
5 from 4 votes

Easy Homemade Pizza Sauce

This easy to make homemade pizza sauce will be a hit with your family.  Fresh Italian Spices - basil, rosemary, oregano, celery, and parsley.  Made from fresh Roma tomatoes, the sauce is thick and savory.  Canning homemade pizza sauce for the weeknight dinner pizza meal.  

Course Main Course
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 pints
Author Hidden Springs Homestead


  • 15 lbs Fresh Roma Tomatoes
  • 3 large Onions, minced
  • 4 cloves Garlic, minced
  • 6 tbsp Olive Oil
  • 4 tbsp Pure Lemon Juice
  • 2 tsp Peppercorns, cracked
  • 2 tbsp Sugar
  • 2 tsbp Oregano
  • 4 tbsp Parsley, chopped
  • 2 tbsp Basil
  • 2 tsp Rosemary
  • 2 tsp Sea Salt


  1. Peel and puree fresh tomatoes, set aside

  2. Mince onions and garlic;  place both into a large stock pot with 6 tbsp of Olive Oil.  Saute' in oil on medium heat until translucent

  3. Add tomato puree to pot, mix well

  4. Add rest of dry ingredients, stir well until well mixed

  5. Bring pot to a boil, reducing to a simmer on "medium-low" for about 2+ hours.  You will want sauce to reduce by at least 1/2 (half) to create a "thicker" sauce;  stir occasionally

  6. Once sauce is thickened, ladle sauce into hot pint jars (will make 2 pizza's OR 1/2 pint for a single pizza).  Clean jar rims and seal with hot lid. 

  7. Place into a water bath canner and bring to a boil.  Process for 25 minutes.  

Recipe Notes

Spice amounts can be altered for your family preference.  Processing time in water bath CANNOT be altered.    

Since both salt and lemon juice have been added, pressure canning is not necessary.



Homemade Pizza Sauce



13 thoughts on “How to Make Homemade Pizza Sauce

  • December 19, 2018 at 12:28 pm

    Can you use dried spices. Plus is that bottle lemon juice. I read when using bottle juice you have better control of the acid in the tomatoes. Looking forward to trying this recipes.

    • December 19, 2018 at 1:16 pm

      Hi Virgina,

      Sure you can use dried herbs and spices. All mine are dried too. I think I have an image in the post that shows little ‘”piles” of dried herbs for the recipe. If you don’t grow and dry them yourself, absolutely – you can use purchased herbs and spices. I did this for a long time myself until I was able to get adequate space to grow my own. I now dry the majority of my cooking herbs.

      Yes, I buy and use bottled lemon juice. I buy the largest size I can get and use it for a lot of stuff. The great thing about lemon juice is, as long as you keep it refrigerated, it will stay fresh and safe to use. It cost’s less to buy it in larger quantities, so that’s why I do.

      I’m excited that you plan to try the recipe. If you have more questions, please feel free to ask.


  • November 24, 2018 at 3:44 am

    I loved this recipe! How long does it last if stored in the freezer?

  • October 31, 2018 at 6:49 am

    What long does the sauce last if stored in the refrigerator?

    • October 31, 2018 at 11:02 am

      Hi Bella,

      That’s a great question. If this pizza sauce is not “properly canned”, it will last only 2-3 days in the refrigerator. It contains no preservatives or fillers that we normally get when purchasing from the store shelf. It is completely all natural. You could adjust the recipe and make a batch for each meal if you have no way of canning it for proper preservation. I hope this helps. Let me know if you have more questions.

  • September 22, 2018 at 9:26 pm

    Thank you for this recipe! It was my 1st time making pizza sauce and it turned out amazing! I doubled the garlic and basil and used fresh basil and garlic. It made 7 1/2 pint jars. 🍅🍕🍅🍕

    • September 23, 2018 at 7:34 am

      Hey Janet,

      That is so exciting! I’m so glad the recipe helped. It’s an awesome recipe that is so easily adapted for individual taste. Love the idea fresh basil and garlic. This makes all the difference.

      Happy Canning,

  • September 21, 2018 at 8:39 pm

    What is the approximate yield of this recipe

    • September 22, 2018 at 4:17 am

      Hi Ashley,

      Thanks for asking. So very sorry I didn’t include this. I normally end up with approximately 6 pints of sauce. Of course it does vary by a bit… Hope this helps. Enjoy!

  • September 16, 2018 at 12:24 pm

    I have been looking on Pinterest for the perfect recipe and I think I have found it! We had ten gallons of a combination of romas, early girl, and big boy tomatoes that we ran through our Squeezo yesterday so I could make spaghetti sauce today. Growing up my mom only ever canned the tomato purée but still had to turn it into spaghetti sauce later. I wanted to just have to make it one time. Many other recipes in Pinterest had conflicting information. Yours was very straight forward, thanks!

    • September 16, 2018 at 12:53 pm

      Hi Ruthie,
      I’m so glad you like my recipe. I have used it for a very long time and had great success with it. My kids love it and that’s saying a lot when you have “kid approval.” Hope your family enjoys it as much as mine does. Let me know if I can answer any questions for you.

      Happy Canning,

  • September 12, 2018 at 4:40 pm

    .Are the measurements for dried spices or chopped fresh spices?

    • September 13, 2018 at 8:46 am

      Hi Lori,

      That’s a great question. They are for dried spices. When I am canning, I prefer to use dried ingredients.

      Sorry I didn’t make that clear, I will edit my recipe.

      Thanks for asking,


Leave a Reply

Your email address will not be published. Required fields are marked *