Building Block

Pizza Sauce

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A can of La Fede San Marzano tomatoes


I've made a lot of different pizza sauces, but this is my current go-to. Everyone loves it.


I eyeball all of these things, but here are some measurements. Makes enough for 2-3 medium sized pizzas depending on how much you allow it to reduce.

  • 32 oz can San Marzano tomatoes (look for ones without citric acid and salt if you can)
  • 3 tablespoons good olive oil
  • 1/4 cup or so finely diced onion (if you like onion in the sauce, I don't always do this)
  • 1 large garlic clove, pressed or very finely minced
  • 1 teaspoon dry oregano
  • 3–4 cracks freshly ground black pepper
  • Salt to taste
  • Basil to finish if you want basil


Seed the tomatoes over a fine strainer and remove the hard cores. You want the tomato flesh for the sauce. Set aside the strained sauce in case you want to thin out your sauce.

Heat a sauce pan over low heat. Add enough olive oil to cover the onion and a pinch of salt if using and allow to sweat for about 10 minutes, until translucent. Add the garlic. You don't want to brown or burn the garlic or onion. If not using onion, then just warm the garlic up in the olive oil.

Add the tomato flesh, oregano (crushing it with your fingers/palms), pepper, and a little more salt if you want. Increase the heat a little and slowly bring to a simmer. Let simmer for at least 15 minutes, or to the consistency you want. I like chunkier sauces. Break up the tomatoes as it cooks. You can thin the sauce with some of the reserved sauce from the can.

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