If you love making pizza from scratch, then you’re going to adore this super easy and flavorful passata pizza sauce. It’s quick, fuss-free, and way better than anything from a jar. Plus, it’s made with just a handful of simple ingredients—most of which you probably already have in your kitchen!
Let’s start with the basics. Passata is a smooth, uncooked tomato purée made from peeled and deseeded tomatoes. It’s a pantry staple in many European kitchens and especially popular in Italy. Think of it as the pure essence of tomatoes—no chunks, no seasoning, just that bright, sweet tomato flavor.
It’s perfect for pizza because it gives you a silky, rich base. I love to cook it just for 5 minutes, but if you are in a hurry, you can skip the cooking altogether.
Ingredients
See recipe card for quantities.
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- Tomato Passata – Use a high-quality tomato passata (I love the one from Mutti – this tastes very aromatic and intense). It can be replaced by canned whole or chopped san marzano tomatoes, but it makes the sauce less intense. Also, I recommend boiling the sauce for a little longer and blend it in a food processor/blender if using canned whole tomatoes instead of tomato passata.
- Olive Oil – Simply belongs in an Italian recipe!
- Garlic – A subtle hint of garlic tastes wonderful on pizza! If you are intolerant to garlic, please omit.
- Oregano – Fresh or dried!
- Sugar – Makes the sauce much more aromatic!
- Salt & Pepper – To taste!
Variations
This passata pizza sauce is super versatile, so feel free to make it your own! Here are a few fun ways to switch it up:
- Add herbs: Fresh or dried basil, thyme, or rosemary can really boost the flavor—go with what you love or what’s in your herb garden.
- Splash of balsamic: A little balsamic vinegar adds a subtle sweetness and depth that’s absolutely delicious.
- Spice it up: Add a pinch of red pepper flakes if you like a bit of heat.
- More intensity? Stir in a tablespoon of tomato paste to give the sauce a deeper, richer flavor.
- Sautéed onion: For extra depth, sauté a chopped onion along with the garlic before mixing it in.
- Fresh tomatoes: Got ripe tomatoes in the garden? Skip the passata and check out my recipe for a homemade Sauce with Fresh Tomatoes instead!
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉
- Heat a small pot with olive oil. Add garlic and sauté for one minute.
- Add tomato passata, sugar, dried oregano, salt, and pepper.
- Bring to a boil, reduce the heat to low, and let it simmer for 5 minutes.
- Pour pizza sauce into a bowl/mason jar and let cool.
Storage & Freezing Instructions
You can store this homemade pizza sauce bottled in a canning jar for up to a week in the fridge—perfect for keeping pizza night flexible!
Got leftovers? Lucky you! This sauce is just as delicious stirred into pasta. I love roasting some sliced onion and halved cherry tomatoes in a splash of extra virgin olive oil, then adding the leftover sauce. Finish with a handful of fresh basil, and if you’re feeling extra cozy, stir in a dash of cream. Boom—easy, flavorful tomato pasta sauce made with leftovers!
Want to keep it even longer? Freeze it! Just pour it into a freezer bag (flattened to save space) and freeze for up to 3 months. To defrost, either pop it in the fridge overnight or warm it gently in a small saucepan over medium heat.
How To Use
This homemade pizza sauce recipe makes enough for 4 round pizzas or 2 large sheet pizzas! It spreads beautifully, doesn’t overpower the toppings, and gives your pizza that fresh, vibrant tomato base we all love.
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📖 Recipe
Passata Pizza Sauce
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 tablespoon olive oil
- 1 clove garlic, minced
- 1 ½ cup tomato passata
- 2 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- black pepper, to taste
Instructions
- Heat a small pot with olive oil. Add garlic and sauté for one minute.
- Add tomato passata, sugar, dried oregano, salt, and pepper. Bring to a boil, reduce the heat to low, and let it simmer for 5 minutes.
- Pour pizza sauce into a bowl/mason jar and let cool.
Notes
- Store: You can store the pizza sauce in a mason jar in the refrigerator for a good week.
- Freezing: Freeze pizza sauce for 3 months and either thaw it overnight in the refrigerator or in a pot over medium heat.
Nutrition
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