Pizza Sauce Recipe from Fresh Tomatoes - Attainable Sustainable® (2024)

This pizza sauce recipe from fresh tomatoes utilizes your garden crop. Flavored with herbs and spices, it will make your homemade pizza just that much better.

Be sure to try our favorite pizza dough recipe!

Making pizza sauce from scratch

Making your own pizza sauce recipe starts with tomato puree that’s cooked down to the texture and thickness that you like in a pizza sauce. Let’s talk first about how to make the puree.

If (like me) you are starting with a juicier slicing tomato, you’ll need to cook the mixture down until it reaches the appropriate consistency for topping pizza. My most recent batch required reducing the original amount of tomatoes by about half.

Ingredients

Tomatoes — You can use any variety of tomato, but if you choose a very juicy variety, you’ll need to cook the sauce down longer to thicken it. Paste tomatoes are a great option since they’re so meaty. Fresh from the garden tomatoes will always provide the best flavor.

Bell pepper — Adding finely chopped red bell pepper to this pizza sauce adds flavor and a bit of sweetness.

Onion — This recipe calls for red onion. I prefer its sweetness, but you can use any kind of bulb onion you have on hand — white, yellow, or red.

Seasonings — The various herbs and spices included in this recipe are what give it the classic pizza flavor. In addition to salt and black pepper, use dried basil, oregano, savory, and red pepper flakes for a bit of heat. Avoid adding fresh herbs, as this can alter the pH of the sauce.

Sweetener — Granulated sugar (I prefer organic) helps tone down the acidity. If you’d prefer, you can use honey.

Citric acid — This is one of those ingredients that you may not have on hand. I’ve used this rather than lemon juice as extra acid to generate the necessary pH for safe canning, to avoid adding more liquid to the recipe. You can order citric acid here or substitute one tablespoon of bottled lemon juice in each jar.

Preparing the fresh tomatoes

There are a couple of ways to do this. The first thing to consider is if you are bothered by seeds or tomato skins in your sauce or not.

If the answer is no, there’s no need to peel them. You can simply puree the fruit in a food processor or blender. If you remove some of the seedy pulp before you do, you’ll eliminate a fair amount of liquid. This means it will take less time to cook down.

If you’d prefer not to have seeds in the sauce, run the pureed tomatoes through a food mill, food strainer, or chinois. This will remove the seeds and skin. [More on using a food mill here.]

Once the tomato purée is prepared, you’ll bring the mixture to a boil in a large stockpot. If necessary, cook the mixture down until it’s a good consistency. Depending on how much liquid was in your fresh tomatoes, this can take a couple of hours.

Since I like my pizza sauce recipe to result in a thick sauce, I cook the fresh tomatoes down until the sauce begins to bubble and splatter a bit.

Adding herbs and spices

When the sauce is the right consistency, add the red bell pepper, onion, garlic, herbs, and spices and cook for another ten minutes or so. Note that the “right consistency” is a little subjective. Some people like a thinner sauce, some like it thicker. You do you!

If you’d like the sauce to be especially smooth, you can use an immersion blender to puree the veggies even more finely.

At this point, you have successfully made your own homemade pizza sauce recipe! Use it immediately, refrigerate it for up to a week, or take it a step further to make a home canned pizza sauce.

You can freeze the sauce in freezer containers or mason jars as well, though you may note some separation upon thawing. To remedy this, reheat the pizza sauce and cook to eliminate excess liquid.

How to make pizza sauce shelf stable

Canning pizza sauce in a water bath canner makes it a shelf stable product that can last a year in the pantry. Be sure to read this guide to canning tomatoes before you start.

Making gifts? Grab a FREE download of these cute printable canning labels — complete with a gentle reminder to return the jar!

Prepare the Canning Pot

Fill a large canner with water. Just how much takes a little bit of guesswork. Use enough water that the full jars will covered by an inch or two of water during processing. Adding the full jars to the water will cause the water level to rise; how much depends on how many jars you’re processing at once. Most canners will hold seven jars at a time, but you can process fewer than that if you don’t have a full load.

Jarring the Sauce

You’ll need special glass jars made for canning, flatlids, and rings to make this a shelf-stable product. You can use pint or half pint jars.

To prepare, wash jars in warm water. I like to place jars in the water bath canner as it heats to keep them warm. This lessens the risk of breakage when transferring the hot jam into the jars.

Fill the empty jars with jam, leaving a quarter-inch headspace. Wipe the rims of the jars, removing any residue. Place the lids on and process them in a water bath canner. What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well and kills off any potential bacteria in the jam mixture itself.

Hot tip:Boil some extra water in a saucepan or electric kettle as you’re working. If you need to top off the water in the canner, you won’t cool down the water too much.

Use a jar lifter to remove the hot jars from the canner and place on a towel-covered countertop; allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)

Once the sauce is ready, ladle it into pint or half pint jars while it’s still hot. I have a canning funnel for this purpose, that makes it easier to transfer the sauce into the jars without a lot of mess.

Use a damp cloth to wipe the rim of each jar; a little bit of food on the jar rim can prevent the lids from sealing properly. Set the lids in place and screw the bands on finger tight. Use a jar lifter to transfer hot jars into the gently boiling water. As stated above, the water in the pot should cover the jars by an inch. If necessary add more water to the canner.

Hot tip:Boil some extra water in a saucepan or electric kettle as you’re working. If you need to top off the water in the canner, you won’t cool down the water too much.

Process jars for the recommended time. (See below.) When time is up, use the jar lifter to transfer jars to a flat surface that’s padded with a kitchen towel. Allow jars to cool completely. As they cool, you’ll begin to hear a canner’s favorite sound: That lovely littletink!that indicates a successful seal.

Once jars of pizza sauce are thoroughly cooled, check the seal on all of the jars. The lid should be concave and solid. If it flexes at all, it’s not sealed. (Place any jars that didn’t seal in the refrigerator and use them first. They are not shelf stable.)

Remove bands from cooled jars and rinse the jars. Store jarswithoutthe bands.

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Originally published July 2021; this post has been updated.