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5 Minute Pizza Sauce

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Hi Bold Bakers!

This 5 Minute Pizza Sauce is incredible! A few ingredients that you normally would have in your cupboard popped in a blender and done! The 5 minutes in the title includes the gathering of ingredients. And luckily it is the best Pizza Sauce recipe I have ever come across. However I can not take the credit, it is courtesy of .

Pizza Sauce can also double up as a pasta sauce or even the base of a tomato soup without all the fuss of unesscessary pot’s and pans. I’m all about making my life easier and tastier at the same time. Who says that good food has to be hard work? sometimes the simplest of recipes are the best!

Make this sauce up in advance and keep it in a jar for up to a week. If you have left overs, pop it in ice cube trays and freeze for up to 8 weeks. No waste and then the next time you have a pizza night you have one less thing to worry about.

Pizza sauce,Pizza Dough recipe, Pizza Dough, dough, No knead Pizza Dough , Best Ever Pizza Dough, Best Ever Pizza Dough RECIPE, Gemma stafford, Bold Baking, dough recipes, pizza recipes, Baking, Pizza, dough recipe, Bigger Bolder Baking, Pizza sauce, Easy pizza sauce, Pizza margarita, best ever Pizza margarita

Do you love Pizza as much as me? Of course you do! You owe it to yourself to check out a few of my other favorite pizza flavors including my Best-Ever Pizza (No Knead) ,  Mushroom, Mascarpone & Egg and Potato & Mint Pesto . IMG_0954

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4.35 from 40 votes
Prep Time
5 mins
Total Time
5 mins
Servings: 3 cups
  • 1 (15 ounce) can tomato or tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 garlic cloves , peeled
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon onion powder (or fresh onion)
  • 1/2 teaspoon granulated sugar
  1. In a food processor or blender, combine all ingredients and pulse until smooth.
  2. Store in a resealable container until ready to use. Or, you could also freeze sauce in ice cube trays, pop out cubes, and place in a plastic bag to continue freezing. Use about 5 cubes per large pizza and microwave before spreading.
Recipe Notes

Note: If you have left overs, pop it in ice cube trays and freeze for up to 8 weeks.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Khushbus2712 on September 12, 2019 at 9:46 am

    Hi Gemma,
    The recipe for the pizza sauce is just awesome loved ot.. made the sauce and thn the pizza dough (no knead) and thn the pizza everything turned out to be super tasty and awesome thank you for all the recipes..


    • Gemma Stafford on September 13, 2019 at 5:18 am

      Hi there Khushbu,
      you really did go all out, your family have a treasure in you, I hope they appreciated all fo your ‘from scratch’ baking, very well done, and thank you for this kind review,
      Gemma 🙂

  2. NAFISA BATCHA on May 6, 2019 at 6:12 am

    Gemma i made pizza dough (no knead)with yr recipe n it was excellent n so perfect. Thank u so much .

    • Gemma Stafford on May 7, 2019 at 1:00 pm

      LOVE to hear that!!!!

      Great job 🙂


  3. Sandi on March 13, 2019 at 11:05 pm

    Gemma, Made your pizza for the first time yesterday and usually when I try something new its tense in the kitchen. I whipped out those pies like I worked in a pizza shop my whole life and yes, AMORE! Thank you for the truly wonderful recipe, and the great instruction video. Question, can the sauce be frozen? Maybe I should just make more pizza!

    • Gemma Stafford on March 14, 2019 at 3:29 am

      Haha, Sandi, every day here at BBB HQ there is one comment which makes mt laugh out loud! This was it today, i could almost see you, chefs hat on, baking up a storm! delighted that this recipe worked so well for you.
      Yes, do freeze the pizza sauce, really perfect for that, and carry on boldly baking!
      Gemma 😉

  4. Jina on February 27, 2019 at 3:16 pm

    Can we use ketchup instead of sauce?

    • Gemma Stafford on February 28, 2019 at 3:45 am

      Hi Jina,
      You can, but it will be a bit sweet. Tomato paste/passata/puree will work well too, you can add flavor to these as required.
      I hope this is of help,
      Gemma 🙂

  5. mohit verma on February 23, 2019 at 2:24 am

    It’s great sauce recipe in 5 minutes, thank you for sharing this recipe, great combination with pizza

    • Gemma Stafford on February 23, 2019 at 9:31 pm

      Thanks so much :). I’m really glad you like this sauce.


  6. Mary on February 11, 2019 at 6:59 am

    Gemma I love all your receipes.Did you ever think of putting them in a cookbook?

  7. Sondae on February 5, 2019 at 5:18 pm

    This sauce has become our favorite! It’s so easy, and the flavour is spot on! I’ll never buy pizza sauce again!! Thank you for another tasty recipe Gemma!

    • Gemma Stafford on February 7, 2019 at 4:49 pm

      I make this all the time too! I am delighted to hear that!

  8. Createtiti on October 22, 2018 at 2:58 pm

    I love this quick and flavorful recipe. I added a table spoon of water, chopped up the garlic cloves, and a pinch of sea salt so I can use the immersion blender right in the plastic container that I stored my tomato sauce. Thank you Gemma 🙂

    • Gemma Stafford on October 23, 2018 at 9:16 am

      Nice idea! I think the immersion blender is a great thing, and perfect for sauce making, thank you for letting us have this tip,
      Gemma 🙂

  9. abdullahahmed on October 21, 2018 at 2:43 am

    Hey there!
    gemma i used to watch your youtube videos and i just joined you guys
    so i was wondering if you could do a lazania video or recipie and i know its wierd to ask for it on this page but please!please!can you?

  10. Irishjoanne on September 23, 2018 at 8:24 am

    Hi Gemma, I love all your recipes, so easy to make. I’ve recently tried your crazy dough for pizza and nutella bread, delish ☺, also made pizza sauce today, the kids will never know its not shop bought!

    • Gemma Stafford on September 25, 2018 at 3:20 am

      Hi there,
      good for you. Homemade is best, it is a good example for your kids too for the future,
      Gemma 🙂

  11. Sumreen on July 26, 2018 at 4:41 pm

    What a brilliant pizza suce recipe…so delicious and so easy to make…thankyou Ge….ur amazing

    • Gemma Stafford on July 26, 2018 at 9:52 pm

      This is my go to sauce. Delighted you like it 🙂


  12. Lesley Gillan on June 24, 2018 at 2:34 pm

    Hi in your ingredients it mentions 1 Tin of tomato sauce! Is this tinned tomatoes or Passata? Thanks

    • Gemma Stafford on June 25, 2018 at 3:38 am

      Hi Leslie,
      Actually I like Passata, this is sieved and ready to use, and can be good value too. This is not always available to everyone, so a tin of tomatoes, blended and strained will work well too. You can use either one,
      Gemma 🙂

  13. Joyce Teodoro on April 8, 2018 at 9:37 pm

    Hi Gemma! Can i use fresh basil and oregano instead of dried? Thank you! 🙂

    • Gemma Stafford on April 9, 2018 at 4:18 am

      Hi Joyce,
      sure you can, it will be perfect. Mince it finely with a sharp knife, and add it. You multiply the quantity of herb by three when using fresh.
      Gemma 🙂

  14. Andrew D. on March 27, 2018 at 10:10 am

    I love this sauce . I use it for pasta too! 🙂

    • Gemma Stafford on March 27, 2018 at 1:09 pm

      Delighted you like it, Andrew. Thanks so much for trying it out.

      Gemma. 🙂

  15. Santosh G on March 10, 2018 at 11:47 am

    Recipes are awesome..I have been following for long time. Inspiring me to prepare dishes. I started making pizza etc. Best part is you want to make food with you magic hand rather than artificial things. I love it

    • Gemma Stafford on March 11, 2018 at 6:03 am

      Thank you Santosh,
      I am happy that you are baking here with us. I like to use natural ingredients, it is how I was taught.
      Thank you for your kind words,
      Gemma 🙂

  16. Aishwarya on January 30, 2018 at 11:05 am

    Hey Gemma…i came to this site after seeing your recipe of pizza dough. In the sauce recipe..can I only use fresh tomatoes replacing both tomato paste and sauce. If so…what should be the quantity?

    • Gemma Stafford on January 31, 2018 at 7:01 am

      Hi there,
      I am happy that you found us and that you will be part of the Bold Baking community!
      Yes, you may make a tomato sauce using just the fresh tomato, and there is a way to do this. I would make a Passata, that is sieved tomatoes, which have been cooked like this:
      About 12 tomatoes, chopped, core removed.
      2 – 4 cloves of garlic finely chopped.
      2 red onions, or what you have available.
      1 red pepper, de-seeded and finely chopped,
      Herbs, what you have or none! Basil/thyme will be best, not so much dried if possible.
      About 6 tablespoons of olive oil, or a good see/vegetable oil.
      A little sugar, or balsamic vinegar.
      Heat the oil in a large non stick pan, you need it to have a large surface area to facilitate evaporation.
      Add the onion, garlic and pepper if using, soften and add the tomato, cook gently for a few minutes until the vegetables soften, and the liquid has evaporated a little, but no too much.
      Press all of this through a strainer, a coarse one will do, you are trying to get rid of the skins, and leave the juice behind.
      No, do not be a slave to this, this is just made up now by me, but it will work. Use what you have local to you, you will figure it out.
      Salt and black pepper and when it is cvold you can store it in a sterilized jar. Will keep in the fridge for about 5 days – a week.
      Gemma 🙂

      • Aishwarya on February 1, 2018 at 6:28 am

        Thank you Gemma. Am making pizza by your recipe on this Valentine’s day(i know… on Valentine’s day 😁) i’ll definately let you how the pizza turned out .

        • ecalayan on March 8, 2018 at 2:06 am

          just my two cents on the tomato sauce, you can actually blanch the tomato to remove the skin, then follow the recipe of chef gemma. if you wanna make a smooth tomato sauce, after cooking, use a blender to achieve the texture you want, easier though. 🙂

          • Gemma Stafford on March 8, 2018 at 3:28 am

            Hi there,
            Yes, perfect idea. If you mark a cross into the skin of the tomato at the opposite end to the stem, pour over boiling water, allow to stand, the skin will just fall off!
            Well done,
            Gemma 🙂

      • Seasons01 on June 26, 2019 at 9:27 am

        This sounds lovely!

  17. Tincy on January 27, 2018 at 10:18 pm

    Hi Gemma, what i should do if i dont have tomato paste??

    • Gemma Stafford on January 28, 2018 at 4:05 pm

      You can leave it out but just note that your sauce won’t be a rich in tomato flavor and might be a little thinner, but it will still taste good :).

  18. Syafrida on January 18, 2018 at 8:36 am

    Gemma thank you for your best recipes. Easy and delicious. My family love it. Can you give us quiches recipe? Thanks ❤

    • Gemma Stafford on January 18, 2018 at 7:46 pm

      I’ll see what I can do about the quiche. I love quiche 🙂

      • Syafrida on January 18, 2018 at 11:01 pm

        Thank you…😘💜

  19. Kanish on September 23, 2017 at 1:21 pm

    Hi Gemma
    Love and positive wishes from my side. You are doing a great job. Keep it up.
    Can you please explain me the difference between tomato sauce and paste
    Can i use ketchup instead of it

    • Gemma Stafford on September 23, 2017 at 5:04 pm


      Thank you so much for your lovely message. So you want a tomato sauce for your mug. Unfortunately if you use ketchup it will not taste good, trust me!

      tomato paste is really concentrated tomato and tomato sauce isn’t thinner and better for pizza and pasta. 🙂

  20. Isa on June 30, 2017 at 10:22 am

    Gemma, do you have to use the tomato paste or you could leave it out?

    • Gemma Stafford on July 1, 2017 at 1:17 pm

      Hi there,
      The tomato, paste helps to thicken the sauce, other than that it can be left out,
      Gemma 🙂

      • Isa on July 2, 2017 at 1:58 pm

        Thank you so much Gemma, I hope it works

    • Naima on July 14, 2017 at 1:25 am

      What’s the difference between tomato sauce and tomato paste

      • Gemma Stafford on July 14, 2017 at 1:47 am

        Hi Naima,
        Tomato paste is sieved tomato, with the flesh blended into a paste. Passata is sieved tomato. tomato sauce as here is a homemade flavored sauce. I use passata too if I get lazy, it is good for pizza as the other ingredients bring in the flavors.
        thank you for being with us,
        Gemma 🙂

  21. Erica Jaramillo on May 12, 2017 at 10:18 am

    Hi Gemma. I will make your pizza recipe today and decided to make this sauce instead of buying already prepared sauce.. but since your pizza recipe is for 4 pizzas, my question is: Is this quantity of sauce enough for 4 pizzas? Or do I have to double this recipe??

    • Gemma Stafford on May 13, 2017 at 12:57 am

      Hi Erica,
      Yes! It should be perfect, you may even have some over,
      Gemma 🙂

  22. henriette52 on May 2, 2017 at 4:17 pm

    Thank you so much for being there ♥ great recipes and easy and healthy ♥

    • Gemma Stafford on May 3, 2017 at 12:49 am

      Hi there Henriette,
      Thank you for that lovely comment! I have to thank you guys for being with me, I cannot do it without you,
      Gemma 🙂

  23. Sheill on March 21, 2017 at 2:19 am

    Hi Gemma,
    Can we make a pizza sauce without tomato sauce?
    because i prefer fresh ones.. Like using fresh tomatoes….
    thanks for your recipes..


    • Gemma Stafford on March 21, 2017 at 8:15 am

      Hi Sheill,
      Yes, and I often do this.
      Cut a slight cross in the skin of the tomato, away from the stem end. Place the tomatoes in a deep bowl. Pour over boiling water until submerged. Leave for about two minutes. Drain off the water, and the skins will slip right off! Then chop, discarding the core. This is delicious with a little basil chopped in too, or any herb really, and a good sprinkle of salt and freshly ground black pepper. Yum!
      Tear a buffalo mozzarella over this too, I can think of nothing nicer,
      Gemma 🙂

  24. SAHARSH BAGARIA on October 22, 2016 at 8:35 pm

    can i used tomato puree instead of paste

    • Gemma Stafford on October 23, 2016 at 2:37 am

      Sure you can, give it a try 🙂

  25. SAHARSH BAGARIA on October 22, 2016 at 6:03 am

    Can tomato puree be use instead of tomato paste?

  26. SAHARSH BAGARIA on October 22, 2016 at 5:32 am

    Can we use tomato puree instead of tomato paste?


    • Gemma Stafford on October 23, 2016 at 3:11 am

      I think I got this one! yes, if you like, do try it 🙂

  27. Aati on October 3, 2016 at 5:58 am

    Hi, Gemma. Loved your simple recipe for pizza sauce. In my country it’s not usual to use can tomato or tomato sauce in recipes; my question is that is it possible to use raw tomatos instead of can tomato? and if yes, how many tomatos would suffice?

    Thanks 🙂

    • Gemma Stafford on October 4, 2016 at 1:08 am

      Hi Aati, if you use fresh tomato it is better to peel them. You make a cross cut, barely through the skin, at the opposite end to the stalk. Place them in a bowl, cover with boiling water, allow to stand for a minute or so, drain, and the skin will peel right off!
      Then chop, take out the core, and use as you wish. you will need about 6 ripe tomatos for this recipe. Gemma 🙂

      • Binu on November 24, 2017 at 10:39 pm

        Hi Gemma ,planning to have a pizza night with friends. We r making your crazy dough pizza n tomato sauce. Going thru the above comments, I would replace the paste n sauce with 6 tomatoes n rest of the ingredients are the same, right? Wanted to cook it n make ahead to use the next day,is that ok? Will the sauce be thick (as in the pic)or flowing?

        • Gemma Stafford on November 25, 2017 at 3:09 am

          Hi Binu,
          Do you mean fresh tomatoes? If you use a can of tomatoes, or passata with the addition of tomato paste/puree you will have a thick sauce.
          Adding fresh tomato will change this a little. I think the flavor will be lovely, and if you can use passata (sieved tomatoes) then the fresh tomato should not affect it too much. If you use tinned tomatoes in their own juice and add fresh tomatoes I think it will be too liquid.
          I hope this makes sense to you. ( recipe here,
          Gemma 🙂

  28. Toni Owens on September 23, 2016 at 11:07 pm

    Is there anyway to save our favorite recipes to the site? I’m finding sooo many. ?

    • Gemma Stafford on September 27, 2016 at 11:03 pm

      that’s great to hear. So very simply when you create a profile (via Facebook or email) you will then have an account. Once you have an account you can save recipes to your account so they are always there for you. Then once you press the heart on the recipes you like it will save them.

      Let me know if you have any trouble creating your profile or saving the recipes.


  29. Rawan on September 14, 2016 at 7:33 am

    Hi gemma. I missed you and also have a question what is the difference between tomato sauce and tomato paste ?


    • Gemma Stafford on September 15, 2016 at 1:18 am

      Hi Rawan, I missed you too! Tomato paste is usually cooked down and strained to give a very strong tasting paste, without additional flavors. It is usually added to other dishes in cooking. Tomato sauce is cooked usually with additional ingredients to provide a sauce for a dish, Gemma 🙂

  30. Shamaila on June 30, 2016 at 8:47 am

    Hi Gemma ?
    Is there a problem if we don’t use dried oregano and basil?
    Is there a substitution to these?
    Thank you.

    • Gemma Stafford on June 30, 2016 at 1:10 pm

      You can leave them out if you prefer 🙂

  31. hunter0213 on June 29, 2016 at 8:00 pm

    Hi Gemma! Great site and recipes by the way. Why is it I sometimes see sugar added to tomato sauce? Do you taste it sweet? Love the recipes! Will let you know how they come out. Thanks. Karen

    • Gemma Stafford on June 30, 2016 at 1:07 pm

      Yes, the sugar is added in those recipes to give you a sweet taste and curve the acidity of the tomatoes. Hope this helps 🙂

  32. Swati Dasani on June 24, 2016 at 3:42 am

    Hi Gemma,

    This Pizza sauce needs no cooking?
    What if we are using raw ingredients like raw tomato instead of canned and raw onions instead of powder?

    • Gemma Stafford on June 24, 2016 at 6:54 pm

      It will be fine raw. The sauce will get cooked while the pizza is cooking. Hope this helps 🙂

      • Ashley on February 14, 2017 at 1:25 pm

        I learned that when you cook the sauce then cook it on the pizza you end up with a less bitter sauce than if it were to be cooked on the pizza from raw. ?

        • Gemma Stafford on February 15, 2017 at 2:58 am

          Hi Ashley,
          and this is true, cooked tomato releases the natural sugars in the fruit, and this sweetens the sauce, naturally, so you have the right idea,
          Gemma 🙂

  33. Sowmya on June 24, 2016 at 12:08 am

    A great time saver. Bookmarked right away Gemma

    • Gemma Stafford on June 24, 2016 at 6:48 pm

      Thanks! I’m glad you liked this recipe 🙂

  34. on June 23, 2016 at 2:39 pm

    Thank you, I have been waiting to try this!

  35. Norma on June 23, 2016 at 12:14 pm

    This sounds great to have on hand. Thanks! How much fresh onion would it be?

    • Gemma Stafford on June 23, 2016 at 9:03 pm

      You can use 1/4 of a medium sized onion if you plan to use fresh onion. Hope this helps 🙂

  36. Maham on June 23, 2016 at 9:05 am

    Wooowww!!!!! Who would have thought pizza sauce could be made this easily. Love all of yoir recipes and tips.

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