I don’t know about you, but I have found store-bought pizza sauce seriously lacking.  I think the taste can be too overpowering and the seasonings just aren’t quite right.  I’m really glad that I discovered this recipe – it’s so simple that it is nearly as easy as opening a jar, but the flavor is so, so, so much better.  Not only is the taste great but I much prefer the chunky texture of this sauce (although you can alter the texture to your liking).  I have made this many times now, and find that it goes very well with a huge variety of pizza toppings, or as a dipping sauce for calzones.  Stay tuned for a couple recipes coming soon that incorporate this delicious sauce!


28 oz. can diced tomatoes, undrained
3 tbsp. olive oil
1 tbsp. dried basil
1 tsp. dried oregano
½ tsp. dried marjoram
2 tsp. crushed red pepper flakes
¼ tsp. salt
3-4 cloves of garlic, finely minced


  • 01

    Combine all ingredients in a medium saucepan over medium-high heat.  Bring to a boil, then reduce the heat to a simmer.  Allow to cook for at least 15 minutes.  Once finished cooking, remove from the heat.  If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato.  Alternatively, simply leave it as is if you prefer a chunkier sauce.  Store in an air-tight container in the refrigerator.


  • Pizza is on the menu for this week and I had just gotten done telling my husband that I forgot the sauce and he needed to pick it up at the store on the way home from work. NOT anymore, thanks to you we will be trying out this yummy recipe! My husband will thank you for saving him a trip to the store and my taste buds will thank you for this recipe! It looks so yummy and delicious and those store sauces can’t even begin to compete with this creation! Thanks for sharing!

  • Thanks Annie! We use it for convenience, but I’m not a big fan of the store-bought sauce either…I’ll have to try this..

  • Susan

    I am with you…I hate thick tomato paste-y sauces. I make a very similar sauce to this, but throw the garlic in the oil until it sizzles and then add everything else. Looking forward to the recipes featuring your sauce. I have probably bookmarked about 95% of all your recipes since they all look like keepers. You are amazing!

  • I make mu own pizza/ pasta sauces too. Looks great!

  • If only you had posted this 3 days ago before we made our last pizza! I agree about jarred sauce. This version sounds much brighter. Next time, I will definitely give it a try.

  • Kimberly

    I’ve been on the hunt for a good pizza sauce. This looks delicious and I actually prefer chunkier tomato sauces. Can’t wait to try it out. Cheers!

  • I’ve got tomatoes and basil growing in my garden right now, I will have to make it fresh this weekend. Love the photo! Delicious.

  • Looks like the same kind of pizza sauce I like to make! I agree though that store bought pizza sauce has this weird, imitation flavor. I like squeeze and bend some basil before throwing it in there and letting it sit in there whole for a few hours.

  • This looks great! I have been meaning to blog my pizza sauce for weeks now.

  • I can’t wait to try this! Since ‘stumbling’ upon your site I think that I have every recipe bookmarked to try and can’t wait because everything I’ve tried thus far has been incredibly amazing!!!

  • This looks super delish. Definitely gonna have to try it out! Thanks! :o)

  • I’m a fan of a chunkier tomato sauce myself. Never thought about adding majoram. My plant outside needs serious harvesting. I will toss some in my sauce next time!

  • Stacy

    This sauce was absolutely incredible! In fact, my husband said it was the best pizza he’s ever had (and he’s had a lot of pizza in his life!). I read the recipe wrong and added around 2 tablespoons of the red pepper flakes and we really liked the extra kick. Thanks so much for sharing!

  • nutmegnanny

    I love all the chunky tomatoes. It looks so full of flavor.

  • Pingback: 10 Homemade Pizza Sauce Recipes : TipNut.com()

  • Thanks for the recipie Annie… I have my version too but would like to try yours …though getting the majoram will be an issue here. Cheers!

  • Annie

    Hi Ishrath,
    I’ve actually made it a few times without the marjoram and it has still been delicious, so don’t worry about that. Enjoy!
    :) Annie

  • This was really good. We made it to go with calzones and this is definitely on our list of favorite meals. Thanks so much! : )

  • Holy moly that looks good. Gotta say, I haven’t really tried a “chunkier” sauce like that–I’m concerned how that would effect the final product of my already somewhat lumpy pizzas. That said, it looks damn good.

  • Thanks for sharing this recipe. My wife and I were craving pizza this evening so I made one using this. I love the chunky sauces, I wonder how she’ll deal with it. :)

    I suspect she’ll love the sauce generally. It’s much less acidic than a lot of the store-bought stuff and she’s got major issues with heartburn so I hope making this more often will help ease her suffering. :)

  • Susan

    Very good sauce! If you don’t like things spicy, you will need to use less crushed red pepper.

  • Caitlin

    I make this sauce at least once a week. Delicious! I add extra red pepper because I love the little kick.

  • Ruby Richards

    Trying this recipe right now!!!!!! Can’t wait to try it this evening! Thanks for the assistance!

  • Ashley

    Hi Annie! I am making your pizza crust right now…it is rising. I am curious as to how long this sauce will last in the fridge? Do you store it in a tupperware? A jar? Also, is it possible to freeze it as well? If so, how long would it last? Thanks so much!

  • Annie

    Hi Ashley,
    I store mine in an airtight plastic container (like tupperware). I don’t know exactly how long it lasts in the fridge, just use your own judgement. If I don’t plan to use it soon, I freeze it. Again, I don’t know exactly how long it lasts – just use your judgement.

  • Courtney

    I’ve left mine in the fridge for up to 8 days and it has stayed perfectly good and tasty. This recipe is fabulous – it’s the reason I found your site Annie, and now I’m hooked! Cheers!

  • Kim

    I made this today, only I used fresh picked roma tomatoes from my garden. OMG!!! It is now my go-to homemade pizza sauce recipe. Everyone loved it.
    Thanks for the recipe.

  • Kerry

    This pizza sauce is our favorite! We have shared this recipe with many of our friends and family! I double the batch and store my sauce in a mason jar in the fridge for about 3 weeks.

  • Brittany

    This looks absolutely delicious! How many pizzas will this cover?

  • annieseats

    That really depends on the size of the pizza, how much you use, etc.

  • Celine

    This sauce had great flavor and I will definitely be making it again, although I found it a bit spicy and probably will decrease the red pepper flakes to 3/4 teaspoon or so. Still, it was super easy and all the basil adds a ton of flavor!

  • Tara

    Our family loves to make homemade pizza and we now make it much more often because I always have this sauce in the freezer. Thank you, Annie! It has a ton of flavor, but not too much that it overpowers the toppings. Knowing my family, I ran it through the food mill to smooth it out. Thanks for the tip on that.

  • Brad

    I love this recipe with San Marzano DOP certified Tomatoes from Italy