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This fresh, flavorful sauce only takes five minutes to make: it’ll cook right on your pizzas, in the oven.

Plus, leftover juices from draining the tomatoes have countless uses: add them to your next batch of soup or Bloody Mary.

How to Make It

Difficulty: Easy

Overall Time: 5 min

Prep Time: 5 min

Serves: Makes ⅔ cup

  • 1 garlic clove, peeled
  • 14 oz (398 mL) can whole peeled tomatoes, drained
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  1. Fit a food processor with the blade attachment. With the processor on, add garlic through chute to finely mince.
  2. Add tomatoes, oil and salt, then pulse until smooth. Transfer sauce to an airtight container and refrigerate until ready to use, up to 5 days ahead.

How to Store It

Leftover sauce will keep well refrigerated up to 5 days or frozen in ⅓-cup portions.

Kitchen Tip

This easy sauce recipe doubles and triples well.

Prepare sauce while the oven preheats.

Homemade Margherita Pizza sauce recipe by Casa de Suna

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