Looking for a delicious way to use up a bounty of fresh tomatoes? With just five simple ingredients you can make an incredible homemade pizza sauce from fresh tomatoes that highlights the bright sweetness of roasted tomatoes and the mellow depth of roasted garlic.
This streamlined 5-ingredient recipe keeps things simple so the roasted tomato and garlic flavors shine. The result is a fresh, flavorful sauce perfect for the ultimate homemade pizza
In the instructions below you’ll learn how to maximize tomato and garlic flavor by roasting, how to get a smooth, clean texture by peeling, and how to reduce the sauce to the ideal thickness so it won’t make your pizza crust soggy.
While jarred sauce is an easy shortcut for busy nights, this homemade version is worth the little extra time—easy to prep on a weekend and great to use all week long.
Pizza Sauce from Fresh Tomatoes Ingredients
This easy recipe needs only five ingredients:
- Tomatoes. Tomatoes on the vine are my favorite, but any fresh tomatoes work.
- Garlic. A whole head for roasting gives a sweet, mellow garlic flavor.
- Olive oil. For roasting and flavor.
- Salt. To season and enhance the tomato flavor.
- Dried oregano. A simple herb that complements the tomatoes and garlic.
How to Make Fresh Tomato Pizza Sauce
Prep the Garlic for Roasting
Rinse the tomatoes and let them dry, or pat dry with a clean towel. The tomatoes roast whole, but the garlic needs light prep. Lay the head of garlic on its side and slice about 1/2 inch off the top. This exposes the cloves so olive oil and heat can penetrate during roasting and makes it easy to squeeze the roasted garlic out of the skins.
Roast the Tomatoes and Garlic
Arrange the whole tomatoes and the prepared head of garlic on a baking sheet. Drizzle with olive oil and roast on the top rack at 425°F for 30–35 minutes. The tomato skins should wrinkle and the garlic should brown slightly. Let everything cool on a rack for about 10 minutes so you can handle them comfortably.
Peel Your Tomatoes and Garlic
After roasting and cooling, the skins slip off easily. Remove the tomatoes from the vine and peel away the outer skin, adding the tomato flesh to a blender or food processor. Squeeze the roasted garlic cloves from their skins and add them as well.
Blend Until Smooth
Add the peeled tomatoes and roasted garlic to a blender or food processor with the dried oregano and salt. If you like heat, a pinch of crushed red pepper or some black pepper is a nice addition, but the pared-back ingredient list lets the roasted flavors take center stage. Blend on high until completely smooth. If the mixture is still steaming, open the filler cap slightly and cover with a kitchen towel to prevent splatter while letting steam escape.
Thicken Your Pizza Sauce
This step is key to avoiding a soggy pizza crust. Pour the blended sauce into a large pot over medium heat and simmer, stirring occasionally, until much of the water has evaporated and the sauce is nearly the consistency of tomato paste. I like to half-cover the pot to prevent splatter while allowing steam to escape—trapping the steam will slow reduction and prevent the sauce from thickening properly.
Serving Your Homemade Pizza Sauce
When the sauce has finished thickening, it’s ready to use on pizza. The roasted garlic and concentrated tomato flavor make for a fresh, vibrant base that pairs well with just cheese or any combination of toppings.
This sauce is also excellent on pasta, spread on sandwiches, or served as a dip for garlic bread.
How to Store Homemade Pizza Sauce
This recipe yields roughly 2 cups of sauce, enough for 2–4 pizzas depending on size and how saucy you like them. For a typical 1-pound ball of pizza dough, plan on about 1 cup of sauce.
Store cooled sauce in a jar with an airtight lid in the refrigerator for about one week, or freeze for up to six months.
Homemade Pizza Sauce From Fresh Tomatoes (5 Ingredients!)
Marley Goldin
Ingredients
- 10 whole tomatoes on the vine (~2 pounds tomatoes)
- 1 head garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon dried oregano
Instructions
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Preheat oven to 425°F.
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Rinse tomatoes and cut about 1/2 inch off the top of the head of garlic. Place tomatoes and garlic on a baking sheet, coat lightly with olive oil, and roast.
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Roast for 30–35 minutes until tomato skins are wrinkled. Remove from oven and let cool about 10 minutes.
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Peel the tomatoes and squeeze the roasted garlic cloves from their skins into a blender or food processor. Add salt and dried oregano.
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Blend until smooth. Transfer to a large pot and simmer over medium heat, stirring occasionally, until the sauce reduces and thickens to nearly the consistency of tomato paste. Store in the refrigerator for 7–10 days or freeze for longer storage. Serve on pizza, pasta, sandwiches, or as a dip.
Pro Tips
- Tomatoes on the vine work best for easy peeling and balanced flavor, but other varieties are fine. Cherry or grape tomatoes are more difficult to peel.
- Customize the sauce with additional dried herbs like basil, rosemary, or thyme if you desire.
- For a spicy kick add black pepper or crushed red pepper.
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