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!

  • Yield about 2 cups


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.