When I’m in a hurry this No-Cook Pizza Sauce recipe is my go-to recipe. Sure I can use the store-bought stuff but I prefer to use homemade ingredients as much as possible. I like to know what is going into my food.
This pizza sauce recipe is so simple that it only calls for 7 ingredients – if you include the water as an ingredient.
This pizza sauce recipe should be enough for 4-5 pizzas, depending on the size of the pizza you are making. If you have some leftover you can freeze it for future use. No waste!
If you prefer to make your own pizza dough instead of the store-bought variety, try my Homemade Pizza Dough or my Gluten-Free Pizza Dough recipes.
Tips
- Depending on the brand of crushed tomatoes you use you might find the “chunks” of tomatoes too big to your liking for your pizza. Simply use an immersion blender to thin the sauce out. You can also use a food processor.
Our Favorite Pizza Gadgets
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Gather your Ingredients
You will need the following ingredients to make this No-Cook Pizza Sauce recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Crushed Tomatoes – try to use a good quality brand
- Red Wine Vinegar – you can use some lemon juice as a substitute
- Kosher Salt & Ground Black Pepper – a little seasoning for the sauce
- Dried Oregano – optional but really gives this pizza sauce a great flavor
- Garlic Cloves – also optional but highly recommended. adjust to taste
- Water – only needed to adjust the consistency of the sauce
How to Make No-Cook Pizza Sauce
- In a large bowl, whisk together all the ingredients until well blended.
- If the sauce is too thick, add just enough water to thin it out so that it is easy to spread.
- Keep the pizza sauce in an airtight container in the refrigerator for up to a week or it can be frozen for up to six months.
Printable Recipe Card
No-Cook Pizza Sauce
↑ Click stars to rate
Ingredients
- 28 oz Crushed Tomatoes
- 2 Tbsp Red Wine Vinegar
- 1 Tsp Kosher Salt
- ½ Tsp Ground Black Pepper
- 1 Tsp Dried Oregano
- 5 Garlic Cloves, minced
- Water, as needed
Instructions
- In a large bowl, whisk together all the ingredients until well blended.
- If the sauce is too thick, add just enough water to thin it out so that it is easy to spread.
- Keep in an airtight container in the refrigerator for up to a week or can be frozen for up to six months.
Notes
