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This starts with plain, unsalted crushed tomatoes rather than a pre-seasoned pasta sauce, since store bought pizza sauces are often one of the saltiest parts of a homemade pizza without anyone realizing it. Simmering the sauce uncovered lets excess liquid evaporate and the tomato flavor concentrate naturally, building richness without needing to rely on added salt.
Per serving
30kcal
Calories
1g
Protein
5g
Carbs
1g
Fat
Prep Time
5 min
Cook Time
25 min
Servings
8 people
Difficulty
easy
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a saucepan, heat the olive oil over medium heat and sauté the minced garlic for 30 seconds, until fragrant, without browning.
Add the crushed tomatoes, dried oregano, dried basil, and a pinch of black pepper.
Stir to combine.
Bring to a gentle simmer, then reduce the heat to low.
Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened and the flavor has concentrated.
Stir in the fresh basil, if using.
Taste and add a small pinch of salt only if needed.
Let cool slightly before using on pizza, or transfer to a jar and store in the fridge.
Start With Unsalted Crushed Tomatoes: Pre-seasoned pasta or pizza sauces are often surprisingly high in sodium, so building from plain crushed tomatoes gives you full control. Simmer Uncovered: Letting excess liquid evaporate concentrates the tomato flavor naturally, building richness without needing to rely on added salt. Sauté the Garlic Briefly First: This mellows its raw sharpness and infuses the oil with flavor before the tomatoes go in.
Many pre-made pasta and pizza sauces include added salt for flavor and preservation, so building a sauce from plain, unsalted crushed tomatoes gives much better control over the total sodium content.
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