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Red Sauce for Pizza

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This authentic red pizza sauce is a staple recipe for any home cook looking to elevate their homemade pizza game. By using high-quality crushed tomatoes and fresh garlic, you create a vibrant, punchy base that far surpasses shop-bought alternatives. The beauty of this method lies in its simplicity; because the sauce is not pre-cooked on the hob, it retains a bright, fresh tomato flavour that develops beautifully once it hits the high heat of the oven.

As a naturally vegan and gluten-free option, this versatile sauce is ideal for catering to various dietary requirements without compromising on taste. Simply prepare a batch ahead of time to allow the garlic and olive oil to infuse, ensuring a deep and balanced savoury profile for your next family pizza night.

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Ingredients for Red Sauce for Pizza

  • 2 garlic cloves, finely grated

  • 1 (800g) can crushed tomatoes

  • 2 tablespoons olive oil

  • 1 1/2 teaspoons fine sea salt

How to make Red Sauce for Pizza

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Whisk garlic, tomatoes, oil, and salt in a medium bowl. Don’t be tempted to add more salt; the flavour will concentrate when sauce is baked with pizza. Cover and chill 3 hours to let flavours come together before using.

Sauce can be made 1 week ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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