This homemade pizza sauce has been my go to base for family pizza nights for years. I discovered this exact combination during a busy week when I had a pantry full of canned tomatoes and needed something fast yet full of character. The result was a sauce that is bright from tomato, rounded by butter and olive oil, and savory from grated Parmesan. It spreads easily, bakes beautifully under cheese, and never waters down the crust. Every time I make it the kitchen smells like a cozy pizzeria, and my kids hover with excitement while I roll out dough.

What makes this version special is how it balances convenience with depth. It starts with simple aromatics, builds with concentrated tomato paste, and finishes with a short simmer to marry the flavors. The texture is smooth enough to spread thin for a crispy crust, yet robust enough to satisfy those who prefer a saucier pie. I often double the batch and freeze portions which keeps weeknight pizzas delicious and effortless. Once you make it, reaching for store bought jars will feel unnecessary.

Ingredients

• Olive oil and unsalted butter These two fats are used together to coat aromatics and add richness. Use a good extra virgin olive oil and regular unsalted butter for a balanced mouthfeel.
• Onion and garlic Finely grated onion and minced garlic provide sweet and savory foundations. Grating the onion helps it melt into the sauce quickly while still contributing texture.
• Dried herbs Dried oregano, dried basil, and Italian seasoning are pantry friendly and supply classic Italian flavor. Measure carefully as dried herbs are more concentrated than fresh.
• Tomato sauce and tomato paste One 28 ounce can of tomato sauce plus a 6 ounce can of tomato paste gives both body and concentrated tomato flavor. Tomato paste adds a caramelized intensity that brightens after simmering.
• Parmesan cheese Freshly grated Parmesan adds savory depth and a slight creaminess as it melts into the warm sauce. Use finely grated Parm for best integration.
• Seasonings A little sugar, salt, and freshly ground black pepper balance acidity and enhance natural tomato sweetness. Red pepper flakes are optional for heat.

Instructions

Sauté the aromatics Warm 2 tablespoons olive oil and 1 tablespoon unsalted butter in a medium saucepan over medium heat until the butter melts and bubbles subside. Add 1/3 cup grated onion and 4 cloves finely minced garlic. Stir constantly and cook until the onion softens and starts to show light browning, about 3 to 5 minutes. Watch closely because garlic can brown quickly and become bitter. The goal is a sweet, translucent onion and fragrant garlic. Add dried herbs and seasonings Sprinkle in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Italian seasoning, and 1/4 teaspoon onion powder. Add 1/4 to 1/2 teaspoon red pepper flakes if you want heat. Toss briefly to bloom the dried herbs in the warm fat for 30 seconds. Blooming releases essential oils from the herbs and gives the sauce a fresher flavor. Combine tomatoes and enrich the base Stir in one 28 ounce can tomato sauce and one 6 ounce can tomato paste. Add a splash of water to each empty can, swirl to collect remaining paste or sauce, and pour that water into the pot. This helps capture every bit of tomato flavor. Add 3 tablespoons grated Parmesan, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or stir until smooth and fully combined. Simmer slowly to concentrate flavor Reduce heat to low so the sauce barely simmers. Cook uncovered for 30 minutes, stirring occasionally, until the sauce reduces slightly and the flavors melt together. Look for a glossy surface and a texture that clings to a spoon rather than running watery. Taste and adjust salt, pepper, or sugar as needed. Finish and cool Remove from heat and let cool slightly before using. If you prefer a very smooth spreadable sauce, use an immersion blender for a few quick pulses. For chunkier texture, skip blending. Warm sauce spreads best on room temperature dough and will not overhydrate the crust when applied thinly.

Storage Tips

Store cooled sauce in airtight containers or mason jars in the refrigerator for up to seven days. For longer storage, portion into resealable freezer bags, press flat to remove air, label with the date, then freeze up to three months. Thaw bags overnight in the refrigerator and reheat gently in a saucepan over low heat. Reheating slowly prevents separation and helps flavors bloom again. For single pizza use, freeze in small flat bags so you can thaw only what you need.

Ingredient Substitutions

If you prefer a fresher herb profile, substitute 1 tablespoon chopped fresh basil and 1 tablespoon chopped fresh oregano added at the end of the simmer. For a dairy free version skip the Parmesan and add 1 teaspoon nutritional yeast for umami. If you only have crushed tomatoes or whole peeled tomatoes, puree them with a blender and use instead of tomato sauce. A small amount of balsamic vinegar, about 1 teaspoon, can replace the sugar to balance acidity.

Serving Suggestions

Spread a thin, even layer of sauce on pizza dough and top with fresh mozzarella and your favorite toppings. This sauce pairs well with roasted vegetables, grilled chicken, and can be used as a dipping sauce for garlic knots. Garnish finished pizzas with a drizzle of extra virgin olive oil and a few torn fresh basil leaves. For a party, keep warmed sauce in a small slow cooker for guests to spoon over flatbreads or polenta rounds.

Cultural Background

Tomato based sauces are central to Italian cooking and evolved over centuries since tomatoes were introduced from the Americas. This style of sauce, simplified for speed and consistency, reflects Italian American adaptations that favor convenience without losing flavor. Concentrated tomato paste and short reduction techniques come from home kitchens where time is limited and bold flavor is desired. The addition of Parmesan is a nod to southern Italian and Italian American tastes where aged cheeses provide savory depth.

Seasonal Adaptations

In summer, stir in a handful of fresh chopped basil at the end for an aromatic lift. In winter, add a splash of red wine to the saucepan during simmer to deepen the flavor. For fall, roast a few plum tomatoes and stir them in for a smoky sweetness. Adjust red pepper flakes for seasonal appetite for heat, and consider adding roasted garlic when garlic is in season for a gentler, mellow garlic flavor.

Meal Prep Tips

Make a double batch and portion into 1 cup containers or freezer bags for quick pizza assembly later in the week. Label bags with the date and intended use, for example one cup per 12 inch pizza. Reheat on the stove over low heat with a splash of water if it has thickened in the refrigerator. This approach saves 20 to 30 minutes on busy evenings and ensures consistent results every time.

Making this sauce feels like creating a small ritual that improves any homemade pie. I encourage you to tweak the seasonings to match your family preferences and to keep a portion frozen for emergency pizza nights. Sharing a pie made from a sauce you prepared is a simple pleasure that brings people together.