Pizza Sauce from Tomato Paste
Make the best pizza sauce from tomato paste in just minutes! Bold, flavorful, and easy—perfect for homemade pizza nights. Try this quick no-cook recipe now!
Ingredients
Tomato Paste (6 oz can)
- Focus on plain tomato paste without added seasonings.
Water (½ cup, or to desired consistency)
- Thins out the paste. Adjust as you prefer thicker or thinner sauce.
Olive Oil (1 tablespoon)
- Brings smoothness and a bit of shine to the sauce.
Italian Seasoning (1 teaspoon)
- A ready-made blend of dried basil oregano, rosemary, and thyme. Or use your preferred combination.
Garlic Powder (½ teaspoon)
- Adds subtle garlic flavor without needing fresh garlic. Some prefer onion powder too.
Salt and Black Pepper (to taste)
- Fine-tune the base flavor. Start small add more if needed.
Sugar (1 teaspoon, optional)
- Balances the acidity of tomatoes. Skip if you prefer a tangy sauce.
Crushed Red Pepper Flakes (optional, pinch)
- For those who like heat.
Instructions
Gather Ingredients
- Open your 6 oz can of tomato paste. Measure out about ½ cup water. Grab your Italian seasoning, garlic powder, salt, pepper, and any optional extras you like.
Mix Paste and Water
- In a small bowl, whisk tomato paste and ¼ cup water to start. Add more water gradually until the sauce reaches a spreadable consistency. Some people prefer thick sauce; others like it a bit thinner.
Add Olive Oil and Seasonings
- Stir in 1 tablespoon olive oil. Then mix in 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, plus salt and pepper to taste. If you want mild sweetness, include 1 teaspoon sugar. For heat, toss in a pinch of red pepper flakes.
Taste and Adjust
- Dip a spoon in and see if the sauce is too tangy, too thick, or lacking herbs. Add more sugar, water, or seasoning until it’s perfect for your taste buds.
Let It Sit (Optional)
- If you have 5–10 minutes, let the sauce rest so flavors meld. This step isn’t mandatory, but can slightly enhance taste.
Use Immediately or Store
- Spread onto your pizza dough, add cheese and toppings, and bake as usual. If you have leftover sauce, keep it in an airtight container in the fridge for up to one week, or freeze for a couple of months.