Canned Pizza Sauce from Fresh or Frozen Tomatoes — Simple Recipe

Ever wondered how to make delicious pizza sauce from scratch with fresh or frozen tomatoes? This easy, step-by-step canned pizza sauce recipe explains how to prepare a flavorful, shelf-stable pizza sauce (or freeze it) using either fresh or frozen tomatoes. The biggest tip: using frozen tomatoes shortens cooking time and lets you make sauce when it’s convenient. Say goodbye to store-bought cans and hello to a dependable homemade sauce for pizza night.

Some links in this article are affiliate links and if you click on them I may receive a small commission at no cost to you.

This seasoned canned pizza sauce is one of my go-to canning recipes alongside my favorite salsa, roasted tomato sauce, and tomato chutney. During tomato harvest I make enough of these staples to last through the year, only making other tomato items if there are leftover tomatoes. When a hectic season prevented me from canning everything, I froze bags of paste (and a few heirlooms for flavor) to make pizza sauce later. The result in January was the easiest, best pizza sauce, made in record time.

You can make this sauce from fresh tomatoes, but I now prefer starting with frozen tomatoes because they reduce cooking time. Directions for both fresh and frozen tomatoes are included below, plus tips and answers to common questions.

Recipe Ingredients

Besides tomatoes you’ll need the following ingredients (full quantities are listed in the recipe card below):

Ingredient Notes

• Oil: Olive oil is traditional and preferred, but avocado or another neutral oil works. The small amount used for sautéing is safe in this tested canning recipe.
• Onions and garlic: To keep the canned version safe, follow the exact amounts of fresh ingredients listed in the recipe card. Do not add extra garlic, onions, or fresh herbs when canning (you may add more if freezing instead of canning).
• Salt: Use canning salt or pure sea salt without additives; avoid table salt with anti-caking agents.

Canned Pizza Sauce: Step-by-Step Overview

Quantities and complete instructions are given in the recipe box below. These tips will help each step go smoothly.

Step 1: Thaw (if needed), Puree and Strain Tomatoes

To use frozen tomatoes:

1. Thaw tomatoes in the refrigerator overnight or in a clean sink of warm water if needed. Drain off any accumulated clear juices before straining.
2. Run the tomatoes through a food mill, sieve, or electric sauce maker to remove seeds and skins and produce a smooth puree.

To use fresh tomatoes:

1. Wash, core, and halve tomatoes. Bring them to a boil in a large pot, then remove from heat.
2. While warm, strain through a food mill or sieve to separate seeds and skins and collect the puree.

Three Ways to Strain Tomatoes

1. Manual food strainer/sauce maker: These can be very effective but may work best if the pulp is slightly warmed.
2. Tripod/cone food mill (Chinois): A sturdy vintage-style food mill works well but may require more effort and yield slightly less pulp.
3. Electric sauce maker: Electric machines that strain and separate skins and seeds make quick work of both fresh and frozen tomatoes and save a lot of time and elbow grease.

Tip for using leftover pulp: Spread the pulp thin on dehydrator trays and dry until crisp. Grind the dried pieces into flakes or powder and store in a jar to use as a tomato flavor booster or thickener for soups, chilis, and sauces.

Step 2: Make the Pizza Sauce

• Sauté chopped onion and minced garlic in olive oil over medium heat until the onion softens, about 5–10 minutes. Add the tomato puree and dried seasonings (basil, oregano, thyme, pepper flakes, salt, and a little sugar or honey to balance acidity).
• Bring the mixture to a boil, then reduce heat and simmer uncovered for about 30 minutes. Use an immersion blender or work in batches in a blender to create a smooth sauce.
• Return to a boil, reduce heat, and simmer gently until the sauce reduces by about one-quarter to one-third and reaches your preferred thickness. This can take 1–2 hours depending on whether you started with frozen or fresh tomatoes and on the juiciness of the tomatoes you used; paste tomatoes will take less time while slicing or heirloom tomatoes will take longer. Stir occasionally to prevent sticking.

Step 3: Water-Bath Can the Sauce (or Freeze)

If you prefer, freeze the cooled sauce in freezer-safe containers for up to a year. For shelf-stable jars, follow these steps:

• Add bottled lemon juice or the measured amount of citric acid to each clean, warm jar. Fill each jar with sauce, leaving 1/2-inch headspace, wipe rims, and attach lids and rings fingertip-tight.
• Process both pints and half-pints for 35 minutes in a boiling-water canner.
• Remove jars to a towel-lined surface and let them sit undisturbed for 24 hours before checking seals and storing in a cool, dark place.

Tip: Half-pint (8-ounce) or 12-ounce jars are convenient sizes for making pizza. Pints are a larger volume and may be more than needed for a single pizza.

How Much to Make for a Year

I aim for around 20–24 jars in a mix of sizes to last a year, depending on how often we make tomato-based pizzas versus alternative toppings like pesto. This sauce also works well in many Italian dishes, so it gets used outside of pizza too.

Reader Raves

“I just used your recipe earlier this week & I must say kudos and thanks to you! It used up all the tomatoes from my garden perfectly and your freezer method was fabulous… We cannot wait to dig into this!” – Nicole

“This is an incredible recipe. We have our jars processing in the water bath now. There was a little bit of sauce left in the pot that we ate up with bread. This recipe will be used for the years to come. Yummy!!!” – Roberta

“Thank you for the great recipe! Mine is simmering down now and smells awesome… I’m new to this canning thing so I get a little nervous but your post really was great in explaining everything.” – Susan

“This was freakin fantastic. I started with a half batch and once I tasted I knew I’d have to do more.” – Kat

I hope you love this canned pizza sauce recipe. If you try it, leave a rating or note so others know how it turned out for you.

Your Questions Answered