Quick Pizza Sauce

Name: Quick Pizza Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1.5 cups (355 ml)
Cuisine: Italian
Ingredients: 2 tbsp (30 ml) extra‑virgin olive oil; 1 small onion (about 70 g / 2.5 oz), finely diced; 2 cloves garlic (≈10 g / 0.35 oz), minced; 1 ¼ cups (300 g / 10.5 oz) canned crushed tomatoes; ½ cup (120 ml) tomato paste; 1 tsp (5 ml) dried oregano; ½ tsp (2.5 ml) dried basil; ¼ tsp (1.25 ml) red‑pepper flakes (optional); 1 tsp (5 g / 0.18 oz) granulated sugar; ½ tsp (2.5 g / 0.09 oz) kosher salt; ¼ tsp (1.25 g / 0.04 oz) freshly ground black pepper; 2 tbsp (30 ml) water, if needed to thin

★★★★★4.7 (14 reviews)

SaucesItalianOctober 4, 2026

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When you need a flavorful pizza topping but lack the time for a long simmer, this quick pizza sauce delivers classic Italian taste in just twenty minutes. It relies on pantry staples—canned tomatoes, dried herbs, and a splash of olive oil—so you can whip it up without a special grocery run. The balance of acidity from the tomatoes and sweetness from a pinch of sugar creates a sauce that sings whether you bake it or use it cold on a fresh flatbread. Because the recipe avoids thickening agents, it stays light enough to let the cheese and toppings shine. Serve it warm straight from the oven or let it cool for a refreshing dip with crusty bread.

Essential Kitchen Tools

Tool	Why It Matters
Small saucepan (1‑2 qt)	Even heat distribution prevents scorching and allows quick simmering.
Wooden spoon	Gentle on the pan and helps release the aromatics without breaking down herbs.
Measuring spoons	Ensures precise balance of salt, sugar, and spices for consistent flavor.
Knife and cutting board	Fine dice of onion and garlic create a uniform base that cooks evenly.

Why This Recipe Works

The quick‑cook method preserves the bright acidity of the tomatoes while the brief simmer allows the dried herbs to release their essential oils without turning bitter. Adding a modest amount of sugar counteracts any metallic tang from the canned tomatoes, resulting in a balanced flavor that mimics a longer‑cooked sauce. Because the sauce is not reduced to a paste, it stays light enough to spread thinly on dough, yet thick enough to cling to toppings without pooling.

For more background, see the history of sauces, and general guidance on safe food handling.