Tomato paste, garlic, onion, olive oil, herbs, and Parmesan—this bold, cozy pizza sauce recipe is easy, fast, and way better than the jar.

this recipe

I wasn’t trying to reinvent anything. It was just Friday. You know, the kind where the week left you a little crispy and all you want is carbs, cheese, and not talking to anyone until Monday? Yeah. That kind.

We had the dough. We had the cheese. We even had fancy pepperoni I bought because it was on sale and I wanted to feel like a person who doesn’t cry while folding laundry.

But I forgot the pizza sauce.

And in that moment of “Should I get in the car?” or “Should I wing it with what’s in the pantry?”… I picked the latter. Mostly because I had no intention of putting real pants back on.

So I grabbed a can of tomato paste that had been sitting back there behind the coconut milk (that I swore I’d use in a curry… three months ago), a splash of olive oil, and just started throwing things into a saucepan like a woman possessed. And honestly? I was mad at myself for not doing this sooner. Because the sauce? The sauce was incredible. Garlicky. Herby. A little spicy in that “this sauce has opinions” kind of way.

It’s become a non-negotiable part of pizza night now. Like the dough, the cheese, and the inevitable argument about whether pineapple belongs on pizza. (It does. But I won’t die on that hill… today.)

Why You’ll Love This Pizza Sauce Recipe?

Here’s the thing: store-bought pizza sauce is… fine. But it never tastes quite right, does it? Sometimes it’s weirdly sweet, or watery, or it has that “been sitting in a jar on a shelf since 2007” vibe. Not great.

This version? It’s like the exact opposite. It’s bold. Rich. Comforting. A little spicy if you let it be. It doesn’t taste like something that came from a jar—it tastes like home. And not in a corny way. I mean, actual comfort.

Plus, it takes all of 20 minutes, no fancy ingredients, and there’s no blender involved. Because honestly, after 6 p.m., if something requires more than one pot and a spoon, I’m out.

Also—side note—I’ve used this sauce for way more than just pizza. I’ve dunked grilled cheese in it, spread it in calzones, stirred it into leftover pasta. Once, I even used it as a base for shakshuka when I was out of tomatoes. It worked. Weird, but it worked.

Ingredient Notes:

Not gonna lie—I eyeball most of this now. But if you’re the type who likes numbers, here’s the starting point.

• Tomato Paste – One 6 oz can. That concentrated flavor? Chef’s kiss. It’s what makes this pizza sauce so dang good.

• Warm Water – Just enough to loosen the paste and make it… well, saucy.

• Olive Oil – Extra virgin if you’re feeling fancy. Regular is fine too. This gives it body.

• Garlic – Two tablespoons, minced. Or one giant spoonful if you’re like me and tired of peeling garlic.

• Onion – Just half. Chop it small, because nobody wants chunky onion surprises on their slice.

• Parmesan Cheese – Three tablespoons. Grated, not shredded. Or more. I don’t measure this with my heart yet, but I’m close.

• Herbs & Spices – Oregano, marjoram, basil, black pepper, cayenne, red pepper flakes. The gang’s all here.

• Salt – Half a teaspoon. You’ll probably taste and adjust it anyway, right?

How To Make Pizza Sauce?

Step 1: Get It Going
Heat up the olive oil in a medium pan. Toss in your chopped onion and garlic and cook them just until the onions look kind of see-through. Not brown. Don’t walk away and scroll Instagram like I did once. Burned garlic is a whole personality, and not a good one.

Step 2: Add the Tomato Paste and Water
Squeeze that paste into the pan (it’s annoyingly thick, I know) and slowly stir in the water. It’ll look weird at first, kind of like tomato sludge. Keep stirring. It becomes beautiful.

Step 3: Add Everything Else
Toss in your herbs, cheese, salt, and spices. Stir again. Turn the heat down and let it do its thing for about 20 minutes. Stir now and then so it doesn’t stick to the bottom and start a rebellion.

Step 4: Taste & Adjust
After the 20 minutes, give it a taste. More salt? Go for it. Want it spicier? Add a pinch of red pepper. Too bold? A tiny sprinkle of sugar can mellow it. (I don’t usually need it, but you do you.)

That’s it. You made pizza sauce. No stress. No preservatives. No regrets.

Storage Options:

Once it’s cool, pop it in a jar or container and stash it in the fridge. It’ll keep for up to 5 days—though honestly, it never lasts that long here. You can also freeze it. I like pouring it into silicone ice cube trays, freezing, then transferring the cubes to a freezer bag. That way I can grab just what I need next time I decide to make mini pizzas at midnight. No judgment.

Variations and Substitutions:

Here’s where the fun starts. This pizza sauce is super adaptable. You can totally make it your own. Or fix it on the fly if you’re out of something. Here are a few ideas:

• No Parmesan? Leave it out. Or use nutritional yeast if you’re dairy-free. It’s not exactly the same but it’s still solid.

• No marjoram? Literally no one will notice. Just add more oregano.

• No fresh garlic? Garlic powder to the rescue. About ½ teaspoon should do.

• Want a smoother texture? Toss it in a blender once it’s cooled. I never do, but some folks are into that silky sauce life.

• More heat? Add more flakes. Or a splash of hot sauce. Or just stir in some sass. It works.

What to Serve with Pizza Sauce?

Let’s not limit ourselves to just pizza, okay?

• Breadstick dipper – This sauce is begging to be dunked in.

• Calzones or Stromboli – Spread it inside, or save it for dipping. Or both.

• English muffin pizzas – Childhood in one bite.

• Grilled cheese sidekick – Move over tomato soup.

• Last-minute pasta sauce – Add a splash of pasta water and boom: instant pasta fix.

Frequently Asked Questions:

Can I double it?
Please do. Freeze the extra and you’ll thank yourself later.

Can I use tomato sauce instead of paste?
Not for this one. It’ll be too watery and won’t have the same punch. Paste is where the magic lives.

What if I hate onions?
Skip ‘em. Or swap for a pinch of onion powder. It’s not the same, but it’ll do.

Anyway, that’s the whole pizza sauce story. It started with me forgetting to go shopping and somehow turned into something I now make on purpose. If you try it, let me know. If you tweak it, I definitely want to hear how. And if you burn the garlic because you went to check your laundry—hey, I’ve done worse.

Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Cheesy Ground Beef and Rice Casserole

The Best Pecan Pie Recipe

Pizza Sauce

This homemade pizza sauce features tomato paste, garlic, onion, olive oil, Parmesan, and herbs. A rich, bold, and versatile sauce that brings classic Italian flavor to any pizza night.

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Servings

Ingredients

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• 1 6-ounce can tomato paste
• 6 fluid ounces warm water
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• ½ medium onion finely chopped
• 3 tablespoons freshly grated Parmesan cheese
• ¼ teaspoon dried oregano
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried basil
• ¼ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon crushed red pepper flakes
• ½ teaspoon salt

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Instructions

 

Sauté Aromatics:

1. In a medium-sized saucepan, heat the olive oil over medium heat. Once warmed, add the minced garlic and chopped onion. Sauté for 3 to 5 minutes, or until the onion becomes translucent and fragrant, stirring frequently to prevent browning.

Incorporate Tomato Base:

1. Stir in the tomato paste, followed by the warm water. Continue stirring until the mixture reaches a smooth and consistent texture.

Add Seasonings and Cheese:

1. Reduce the heat to low. Stir in the grated Parmesan cheese, dried oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt. Mix thoroughly to ensure all ingredients are evenly incorporated.

Simmer the Sauce:

1. Allow the sauce to simmer gently for approximately 20 minutes, stirring occasionally to prevent sticking. The sauce will thicken slightly as it cooks, developing a deep and robust flavor.

Serve or Store:

1. Remove the sauce from heat. Use immediately by spreading over prepared pizza dough, or allow to cool completely before storing in an airtight container in the refrigerator for up to 5 days.

Notes

This pizza sauce is naturally gluten-free, as it contains no flour or gluten-containing additives. However, when preparing for individuals with celiac disease or gluten sensitivity, ensure that all ingredients—especially the tomato paste, Parmesan cheese, and dried herbs—are labeled gluten-free and free from cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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