Although there are numerous pizza sauce options available, Pizza Sauce from Tomato Paste stands out as a straightforward and flavourful choice. With only a handful of pantry staples, no added sugar, and no cooking necessary, this is one of the simplest recipes you'll ever come across.
Pizza is one of the most popular foods worldwide and the sauce used on it is a crucial element to its taste. Pizza sauce made from the humble kitchen staple tomato paste is uncomplicated and chances are you have a can or two in your pantry right now.
Tomato paste, sold in cans or tubes, is a concentrated form of tomatoes cooked to remove excess water, leaving behind a thick, rich paste perfect for homemade fluffy pizza or as a dipping sauce for stromboli. Not only is this basic pizza sauce from tomato paste easy to make, it provides a depth of flavour that can be enhanced by adding herbs and spices.
- Opt for brands of tomato paste that list tomatoes as the sole ingredient on the ingredient list. I used Pastene No Salt Added tomato paste.
- Baking soda is a secret ingredient/hack in this recipe. Baking soda takes away the bite or bitterness you typically would taste in tomato paste. It mellows the flavour of the tomato bringing out its inherent sweetness. A small quantity of baking soda is all you need to transform potentially bitter tomatoes.
- Stick with dried herbs and spices in this recipe for the most robust flavour.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- To dilute the tomato paste you can use vegetable stock or chicken stock instead of water. Keep in mind you'll be altering the taste of the sauce.
- For a richer flavoured pizza sauce you can sauté the tomato paste in olive oil over low heat for 3-5 minutes. This will slightly caramelize the tomato paste. Then add the remaining ingredients and stir to combine.
- You can substitute ½ teaspoon white sugar for baking soda.
Combine the ingredients: To a small bowl add all the ingredients and with a whisk stir to combine.
Secrets for Success
- Use no-salt added tomato paste.
- I highly recommend you try the baking soda hack for a sweeter sauce.
Storage & Make Ahead
- Refrigerate for up to three days and freeze for up to three months.
- The sauce can be made several hours ahead of time and refrigerated. Bring to room temperature if using on freshly made homemade pizza dough. Or if using as a dipping sauce for stromboli, or a sauce to serve with grilled chicken then warm it up in the microwave or in a small saucepan over the stove.
Tomato paste is made by cooking tomatoes for a long time, reducing the moisture and concentrating the flavour. While the cooking process can enhance the taste of the tomatoes, it can also cause them to become bitter. Additionally, the bitterness in tomato paste can be due to the variety to tomatoes used and the ripeness of the tomatoes.
Another factor that can cause bitterness in tomato paste is additives. Some brands may contain citric acid or other additives that prolong shelf life.
Since tomatoes are acidic in nature, adding a pinch or so of baking soda (which is alkaline), to your sauce helps to balance the overall acidity bringing out the sweetness of the tomatoes.
📖 Recipe Card
Pizza Sauce from Tomato Paste
- measuring cups and spoons
- small bowl
- small whisk
- 1 6-ounce can unsalted tomato paste , 156 milliliters
- ½ cup water
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon oregano, dried
- 1 teaspoon basil, dried
- ¼ teaspoon garlic powder, NOT garlic salt
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda, NOT baking powder
- Combine the ingredients: To a small bowl add all the ingredients and with a whisk stir to combine.1 6-ounce can unsalted tomato paste, ½ cup water, 1 tablespoon extra-virgin olive oil, ½ teaspoon oregano, 1 teaspoon basil, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ⅛ teaspoon baking soda