This tomato paste pizza sauce uses a concentrated 3:2 paste-to-water ratio, olive oil, garlic, and dried herbs. It makes about 1 1/4 cups, enough for four 12-inch pizzas when spread in a thin layer.
For the best texture, let the sauce rest for 15 minutes or simmer it gently for 5 minutes. Both methods soften the raw tomato flavor while keeping the sauce thick enough for pizza dough.
Tomato Paste Pizza Sauce Ratio and Ingredients
Use three parts tomato paste to two parts water by volume. One 6-ounce can contains roughly 3/4 cup of paste, so pair it with 1/2 cup of water.
- 1 can (6 ounces or 170 grams) tomato paste
- 1/2 cup (120 milliliters) water
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder, or 1 finely grated garlic clove
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon sugar, optional, if the sauce tastes sharply acidic
How to Make Pizza Sauce From Tomato Paste
To make pizza sauce from tomato paste, combine the paste, water, olive oil, herbs, and seasonings in a bowl. A wide bowl makes whisking easier and helps you judge the final consistency.
- Add the tomato paste and water first. Whisk until no dense streaks remain.
- Stir in the olive oil, oregano, basil, garlic, salt, pepper, and red pepper flakes.
- Taste a small amount. Add the sugar only if the tomato flavor is noticeably harsh.
- Choose either a 15-minute rest or the short simmer described below.
Mix or Simmer the Sauce
The no-cook method is fastest and preserves the bright flavor of the tomato paste. Cover the bowl and let the sauce rest at room temperature for 15 minutes. This gives the dried herbs time to hydrate and allows the paste to absorb some water.
For a rounder, less raw flavor, transfer the mixture to a small saucepan. Bring it to a gentle simmer over low heat, stirring often, and cook for 5 minutes. Do not boil the sauce vigorously; excessive heat can make it splatter and reduce it too far.
Let simmered sauce cool for about 5 minutes before spreading. The sauce should be thick but smooth. Drag a spoon through it: the track should remain visible briefly, then slowly close within two or three seconds. That texture spreads without running across the dough or soaking its center.
Adjust Thickness and Flavor
Check the sauce after resting or cooling, since tomato paste thickens slightly as it hydrates. Make small adjustments rather than adding a large amount of liquid at once.
- If the sauce is too thick or tears the dough, stir in water 1 teaspoon at a time.
- If it runs immediately or pools on the dough, mix in tomato paste 1 teaspoon at a time.
- If the flavor tastes flat, add a pinch of salt or another small drizzle of olive oil.
- If it tastes too sharp, add the optional sugar in tiny amounts. Do not use enough to make the sauce sweet.
- If you prefer more heat, add red pepper flakes after tasting so the spice remains controlled.
A properly adjusted sauce should spread with the back of a spoon using light pressure. It should form an even, thin coating instead of sliding or soaking into the dough.
Use and Store the Sauce
Use about 1/4 to 1/3 cup per 12-inch pizza. Leave a 1-inch border around the edge, then spread the sauce outward in a thin layer. Too much sauce can make the center wet, even when the sauce itself has the right consistency.
The recipe yields approximately 1 1/4 cups. Refrigerate unused sauce in an airtight container for up to 5 days. Stir it before using, because a little oil or moisture may separate during storage.
For longer storage, freeze the sauce in 1/4-cup portions for up to 3 months. Thaw a portion in the refrigerator, stir thoroughly, and adjust it with a teaspoon of water if it has become unusually firm.
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