There’s a reason this bold tomato sauce stands out—its rich, herbal depth transforms any homemade pizza into a restaurant-quality experience. I’ve refined this recipe to capture that signature Blaze flavor without the guesswork.
With just a few pantry staples and 10 minutes of simmering, you’ll have a smooth, aromatic sauce that’s perfect for spreading or dipping. It keeps well, so make a double batch for future pies.
Ingredients for Blaze Pizza Sauce
Ten simple ingredients deliver that signature bold, herbal pizza sauce flavor everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred for sweetness |
| Tomato Paste 🍅 | 2 tbsp | For concentrated tomato flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High quality, fruity finish |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Dried Oregano 🍃 | 1 tbsp | Mediterranean variety preferred |
| Dried Basil 🌿 | 1 tbsp | For sweet herbal notes |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity of tomatoes |
| Sea Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The tomatoes are everything here. San Marzano cans from an Italian market or Whole Foods give you that sweet, low-acid base that defines Blaze’s sauce. If you can’t find them, any good-quality crushed tomatoes work (just taste and adjust sugar). The olive oil should be something you’d happily drizzle on bread—California Olive Ranch or Colavita are solid grocery store picks.
Out of tomato paste? Reduce 2 tbsp of the crushed tomatoes until thick. No fresh garlic? Garlic powder at one-quarter the amount works in a pinch. Want more complexity? A pinch of fennel seeds adds that subtle Italian deli vibe. The dried herbs can be swapped for fresh at a 3:1 ratio (so 1 tbsp dried = 3 tbsp fresh).
This sauce tastes even better after a night in the fridge. Stores for 5 days chilled, freezes beautifully for 3 months. I always double the batch—pizza night becomes effortless. Glass jars work best for storage (don’t forget the date label).
Why You’ll Love This Recipe
- One Pot Wonder: I just dump the crushed tomatoes, paste, and spices in a pot—no fancy prep, no mess.
- Garlic-Oregano Magic: The garlic sizzling in olive oil with that oregano hit? It smells like my favorite pizzeria before it even simmers.
- Freezer Hero: Honestly, I double the batch and freeze half for those nights I need pizza sauce in a pinch.
- Five-Ingredient Win: Between us, it’s ridiculous how little it costs to make something this good with just tomatoes, paste, oil, garlic, and oregano.
Step-by-Step Instructions for Blaze Pizza Sauce
This method delivers a rich, restaurant-quality sauce with vibrant tomato flavor and perfect consistency.
Step 1: Sauté Aromatics in Olive Oil
Heat the 2 tbsp Extra-Virgin Olive Oil in a medium saucepan over medium heat until it shimmers. Add the 4 cloves Garlic Cloves (minced) and sauté for 30-45 seconds until fragrant but not browned. You want to develop the aroma without burning, which would make the sauce bitter.
Watch for the moment the garlic starts to bubble gently in the oil—that’s your cue it’s ready. The oil should coat the pan evenly but not smoke. This quick cook softens the garlic’s sharpness while preserving its sweet, pungent character.
Step 2: Build the Tomato Base
Stir in the 2 tbsp Tomato Paste and cook for 1-2 minutes. This step deepens the tomato flavor by caramelizing the natural sugars. The paste should darken slightly and become more aromatic as it melts into the oil and garlic.
Immediately add the 28 oz Canned Crushed Tomatoes, breaking up any large chunks with a wooden spoon. Stir well to combine. The mixture will be chunky at first, but it will smooth out as it simmers. Bring to a gentle simmer, then reduce the heat to medium-low.
Step 3: Season and Simmer for Depth
Add the 1 tbsp Dried Oregano, 1 tbsp Dried Basil, 1 tsp Granulated Sugar, 1.5 tsp Sea Salt, and 0.5 tsp Black Pepper. Stir thoroughly to distribute the seasonings evenly. The sugar balances the tomatoes’ natural acidity, while the herbs infuse the sauce with layered complexity.
Add the 0.5 tsp Red Pepper Flakes for a subtle kick. Simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. You’ll notice the sauce darkening and reducing, with a glossy, rich appearance.
Step 4: Adjust and Finish
After simmering, taste and adjust seasoning if needed. The sauce should have a bold, well-balanced flavor—sweet from the tomatoes and sugar, herby from the oregano and basil, with a hint of heat from the red pepper flakes. If it tastes too sharp, add a pinch more sugar; if it’s bland, a bit more salt.
Remove from heat and let it cool slightly. The sauce will thicken a bit more as it cools. For the smoothest texture, you can pulse it briefly with an immersion blender, but I prefer leaving it slightly rustic for authenticity.
Pro Tips For Making Blaze Pizza Sauce
- Simmer Low and Slow: Cook the sauce on low heat for at least 20 minutes—rushing it with high heat makes the garlic bitter and the tomatoes lose their sweetness.
- Bloom the Oregano: Toast the dried oregano in the olive oil for 30 seconds before adding other ingredients; it wakes up the flavor and makes the sauce taste fresher than it has any right to.
- Skip the Raw Garlic: I learned this the hard way—sauté the minced garlic in the oil first until just golden, or you’ll end up with harsh, sharp bites in your sauce.
- Use Quality Canned Tomatoes: Sounds obvious, but cheap crushed tomatoes taste watery and tinny; spring for San Marzano if you can—they’re thicker and sweeter right out of the can.
Creative Variations of This blaze pizza sauce
Spicy Arrabbiata Twist
Turn up the heat by adding 1 tbsp crushed red pepper with the oregano and basil. Simmer with an extra 5 minutes to let the heat infuse. This version pairs perfectly with spicy sausage pizzas. I love this when I want a bold kick. 🌶️
Creamy Tomato Basil
Stir in ¼ cup heavy cream at the end for a rich, velvety texture. Reduce the red pepper flakes to ¼ tsp to keep the focus on the creamy tomato flavor. This works wonderfully for white pizza bases.
Smoky Chipotle Style
Add 1 tsp chipotle powder and 1 tsp smoked paprika with the other spices. The smokiness adds depth that pairs beautifully with grilled chicken or barbecue pizzas. Use San Marzano tomatoes to balance the smoke. 🔥
Herb-Infused White Sauce
Skip the crushed tomatoes entirely and use 2 cups heavy cream as your base. Simmer with 2 tbsp butter, garlic, and the same herbs. This creates a luscious white sauce alternative for a different flavor profile.
Roasted Garlic Version
Replace fresh garlic with 6 cloves roasted garlic for a sweeter, deeper flavor. Roast the garlic at 400°F for 20 minutes with olive oil before adding to the sauce. The result is wonderfully aromatic.
Nutrition Facts
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need about 3 lbs of ripe tomatoes. Blanch, peel, and crush them first for a smooth texture. Canned tomatoes are preferred for consistent flavor and thickness.
Why do we add sugar to tomato sauce?
The 1 tsp sugar balances the natural acidity of tomatoes, creating a more rounded flavor. It doesn’t make the sauce sweet—just removes the sharp edge. Taste before adding to adjust to your preference.
How long can I store homemade pizza sauce?
In an airtight container, it keeps for 5 days in the fridge. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before using.
What if my sauce is too thin?
Simmer uncovered for an additional 5-10 minutes to reduce and thicken. Avoid adding thickeners like cornstarch, as they can alter the texture and flavor.
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