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No-Cook Homemade Pizza Sauce

This No-Cook Homemade Pizza Sauce is so quick, easy and delicious! It’s ready in about 5 minutes (tops!) and is made from ingredients you probably already keep in your pantry!

Whether you’re making a homemade pizza or need some pizza sauce for dipping those mozzarella sticks, breadsticks, garlic knots, or stromboli, this No-Cook Pizza Sauce is exactly what you want. It’s super simple and full of fabulous flavor!

We make a lot of homemade pizza here at the Now Cook This! headquarters (i.e. my tiny little kitchen). Pizza is one of our most favorite foods, and Friday night has officially been declared pizza night FOR-EV-ER!!

Sure, there are a lot of good pre-made pizza sauces, but there have been more than a few times when I have wanted to make some pizza but, for whatever reason, didn’t have any pizza sauce (or even spaghetti sauce) in my pantry.

GRRR!!! When I want pizza, I want pizza, and it won’t really leave my mind until I get some. I know you’re with with me on this!

So, one of those times, as I stood there looking into my pantry hoping that a jar of pizza sauce would magically appear, I finally realized that (duh!) I had a ton of canned tomato products and a drawer full of spices.

Homemade pizza sauce to the rescue! After several tries, I finally came up with this recipe, which I love so much it’s become my go-to pizza sauce. Just stir and go!

Ingredients you need:

  • Tomato sauce
  • Tomato paste
  • Sugar
  • Dried oregano
  • Dried basil
  • Garlic powder
  • Onion powder
  • Salt and pepper

Here’s how to make it:

three images showing the steps to make no-cook homemade pizza sauce

Tips & Tidbits:

  • Use two 8-ounce cans of tomato sauce or one 15-ounce can, whichever you have.
  • Option 1 if you’re out of tomato sauce: Use a 14.5-ounce can of crushed tomatoes. I can only seem to find 28-ounce cans of crushed tomatoes, so I would just make a double batch of pizza sauce and freeze the extra sauce.
  • Option 2 if you’re out of tomato sauce: Use a 14.5-ounce can of diced tomatoes with the juice. Pulse in the blender or food processor until smooth.
  • For any of these options, the slight variance in weight will not significantly affect the recipe.
  • Feel free to adjust the herbs and spices to suit your personal tastes!
  • This pizza sauce freezes very well! Put it in a plastic freezer bag, remove as much air as possible, and seal. For best results, use within 2 to 3 months. Just thaw it, and it’s ready to use!
white bowl full of pizza sauce with a spoon next to it

I use this sauce for all of my homemade pizza recipes, including my Pan Pizza, my Skillet Tortilla Pizza, and – coming up next – my Homemade French Bread Pizza!

I hope you try this recipe for No-Cook Homemade Pizza Sauce and love it as much as I do. Thanks for visiting today!

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No-Cook Homemade Pizza Sauce

This No-Cook Homemade Pizza Sauce is so quick, easy and delicious! It's ready in about 5 minutes (tops!) and is made from ingredients you probably already keep in your pantry!
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 (2 tablespoons each) (Recipe makes about 2 cups total)
Calories: 16
Author: Michelle / Now Cook This!

Ingredients

  • 2 (8-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper , to taste

Instructions

  • Place all ingredients in a large bowl and stir until well-combined.

Notes

  • One 15-ounce can of tomato sauce can be used instead of two 8-ounce cans.
  • Option 1 if you’re out of tomato sauce: Use a 14.5-ounce can of crushed tomatoes. I can only ever get 28-ounce cans of crushed tomatoes, so I would just make a double batch of sauce and freeze the extra.
  • Option 2 if you’re out of tomato sauce: Use a 14.5-ounce can of diced tomatoes with the juice. Pulse in the blender or food processor until smooth.
  • Feel free to adjust the herbs and spices to suit your tastes!
  • Store pizza sauce in an air-tight container in the refrigerator for up to 3 to 4 days or freeze. To freeze, place in a freezer bag, remove as much air as possible, seal, and freeze. For best results, use within 2 to 3 months. Just thaw and it’s ready to use!
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!
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