Not only is this delicious pizza sauce that comes together in far less time than it takes the dough to rise, it uses up any leftover canned diced tomatoes I often have in the fridge. Since not all recipes call for an entire 28 ounces of diced tomatoes, I often have a cup or so left in the fridge. Which makes this sauce even more of a breeze.

Alternatively this recipe is easily (maybe even preferably) doubled by using a traditional 14.5 ounce can of diced tomatoes. Make sure not to drain them first.

The resulting sauce is chunky and delicious. But not so chunky that picky children complain. The final sauce could definitely be pureed with an immersion blender, if that is a preference. However, I personally love the texture given just by crushing any tomato chunks by spoon during the cooking process.

Pizza Sauce Ingredients + Directions

Makes enough for 2 pizzas.

1 Tablespoon Olive Oil
1 Small Shallot, peeled and finely diced
1 Cup Diced Canned Tomatoes with Juice
1/8 – 1/4 teaspoon Crushed red pepper flakes (depending on taste)
1 1/2 Teaspoons Italian seasoning
1/4 Teaspoon kosher Salt (unless Italian seasoning is heavily salted)
1/4 Teaspoon Freshly Ground Black Pepper

Heat olive oil in a small sauce pan over medium heat.
Add in finely diced shallots and red pepper flakes, sauté until softened, about 5 minutes.
Add Italian Seasoning and cook additional 30 seconds.
Add in diced tomatoes and juices, pepper and salt if needed.
Stir and allow to come to a gentle simmer.
Simmer for 15 minutes on low, stirring and mashing down tomato chunks with a wooden spoon, until desired thickness.
Use immediately or store covered in the fridge.
My Italian seasoning has salt, so I do not add any more generally.

Double recipe to use a 14.5 oz can of diced tomatoes. Extra sauce is stores well covered in the fridge for a week.

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Homemade Pizza Sauce

Easy pizza sauce from canned tomatoes

Keyword pizza, pizza sauce

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

• 1 Tablespoon Olive Oil
• 1 Small Shallot peeled and finely diced
• 1 Cup Diced Canned Tomatoes with Juice
• 1/8 – 1/4 teaspoon Crushed red pepper flakes depending on taste
• 1 1/2 Teaspoons Italian seasoning
• 1/4 Teaspoon kosher Salt unless Italian seasoning is heavily salted
• 1/4 Teaspoon Freshly Ground Black Pepper

Instructions

1. Heat olive oil in a small sauce pan over medium heat.
2. Add in finely diced shallots and red pepper flakes, sauté until softened, about 5 minutes.
3. Add Italian Seasoning and cook additional 30 seconds.
4. Add in diced tomatoes and juices, pepper and salt if needed.
5. Stir and allow to come to a gentle simmer.
6. Simmer for 15 minutes on low, stirring and mashing down tomato chunks with a wooden spoon, until desired thickness.
7. Use immediately or store covered in the fridge.

Recipe Notes

Makes enough for 2 pizzas.
Double recipe to use a 14.5 oz can of diced tomatoes. Extra sauce is stores well covered in the fridge for a week.
My Italian Seasoning has salt and so I generally do not add more.

Homemade pizza sauce needs some homemade pizza dough, so here is my all-time favourite pizza dough recipe.