This is the best homemade pizza sauce. It’s bright and tangy and so easy to make with just 5 ingredients!
Today I’m sharing my favorite homemade pizza sauce, AKA The Best Homemade Pizza Sauce.
I almost never use the phrase “the best” in my recipe titles because how do you decide which version of a recipe is best? Is it the perfectly delicious recipe you use all the time, or is it the slightly better-tasting version that has so many extra steps that you made it once and never again, or is it the version you grab pre-made at the store that gives you a night off cooking?
BUT, this sauce is the only homemade pizza sauce I use in my kitchen because it’s easy, is my favorite tasting pizza sauce in all the world, and it freezes, so nights I don’t feel like cooking, I can grab a bag of it out of the freezer, defrost it in some warm water, spread it on a bagel, top with cheese, and have a quick and easy pizza dinner.
So I’m breaking my no “the best” recipe titles rule because this sauce really is the best.
What does this sauce taste like?
It’s SO tangy and just a tiny bit sweet and garlicky and perfect. It packs a ton of flavor, so when you use it on pizza or in calzone it doesn’t get lost under all that cheese or dough.
And I guarantee you, once the sauce is done, you will want to eat it with a spoon.
Ingredient Notes
- 28-ounce can crushed tomatoes: I like to use crushed tomatoes in the recipe ( this is my preferred brand ), but diced or whole will also work. To use diced or whole tomatoes, pulse them with an immersion blender or in a blender or food processor until the tomatoes are the texture of chunky salsa.
- Olive oil: The olive oil in this recipe adds a luscious richness to the sauce that really sets it apart from other pizza sauces.
- Fresh basil: Fresh basil is truly excellent in this sauce, but if you don’t have any, you can substitute dried basil without any problems.
- Pinch of sugar: A little sugar in the sauce really brings out the flavor of the tomatoes and cuts their acidic tang just a little.
How to Make the Best Pizza Sauce
- Heat oil in a large pot (a large pot will reduce sauce splatters and allow the sauce to cook more quickly). Add garlic and cook until garlic is golden.
- Carefully add the remaining ingredients (the sauce will pop and sizzle when the tomatoes hit the hot oil) and stir until mixed.
- Simmer for 20 to 30 minutes, until sauce is thickened. And that’s it. Your sauce is ready to use!
My sauce is making a mess while it cooks. What can I do?
Tomato sauce does love to pop and make a mess. If things are getting out of control, turn the heat on the stove down a little so the sauce is simmering less aggressively. A splatter screen is helpful if you have one, and if you don’t, consider buying one for future batches. They don’t take up much storage space and are very handy for keeping your stove clean.
How much pizza sauce will this make?
This sauce makes about 1 ½ cups of pizza sauce. That will cover:
- 2 medium homemade pizzas
- 4 naan pizzas
- 1 French bread pizza (loaf sliced into two halves)
- 8 to 10 bagel pizzas
Can I freeze pizza sauce?
Yes! Pizza sauce freezes really well. Store it in freezer bags in the freezer for 2 to 3 months. Defrost in the refrigerator or in a bowl of warm water if you’re in a hurry (make sure there aren’t any holes in the bag first!!).
Can I double the recipe?
Absolutely. Just be sure you’re using a large enough pot so you don’t get sauce splatter all over. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider. No other cooking changes are needed.
Recipes Using this Sauce
- Margherita Pizza Recipe
- Pie Crust Pizza Tarts
- Hawaiian Naan Pizza
You Might Also Enjoy
- Easy Tomato Soup
- BBQ Chicken Pizza
- Chicken Parm Soup
- Easy Sausage Pasta
Ingredients
Special Equipment
- ▢ Mesh splatter screen optional but nice to have
Pizza Sauce
- ▢ ¼ cup olive oil
- ▢ 4 cloves garlic pressed or minced
- ▢ 1 28-ounce* can crushed tomatoes *
- ▢ 8 fresh basil leaves thinly sliced OR 1 ½ teaspoons dried basil
- ▢ ½ teaspoon ( 2g ) sugar
Instructions
- Heat oil in a large pot over medium heat (the pot is going to seem much too big, but this sauce likes to splatter and the larger pot will cut down on cooking time). Add garlic and cook until browned and fragrant, about 30 seconds to 1 minute.
- Add crushed tomatoes (the oil will sizzle and splash when you add them, so do so carefully), sugar, and basil. Stir and bring to a simmer.
- Simmer uncovered* for 20-30 minutes (your cooking time can vary greatly depending on the size of your pot), stirring occasionally, until sauce is thickened and has reduced down to about 1 1/2 cups.
Notes
Slightly adapted from Epicurious
This post was originally published on 2/22/17. It was updated on 10/25/20 with additional information and tips.
Make a rich and warming Snickerdoodle Hot Chocolate at home with just 3 ingredients in less than 15 minutes. No store-bought syrups or sauces needed!
Craving some hot chocolate today but want something a little spicy and special feeling?
Make yourself a creamy and dreamy snickerdoodle hot chocolate. Pair it with a good book, some fluffy socks, and maybe a real snickerdoodle or two, and have yourself a perfectly cozy night in.
What is a Snickerdoodle Hot Chocolate?
Snickerdoodle Hot Chocolate is a seasonal Starbucks drink with a white chocolate base flavored with cinnamon syrup. It’s only a menu item around the holidays, but according to the baristas of Reddit (and the Starbucks website), you can order it year round by asking for a white hot chocolate with 2 pumps Cinnamon Dolce Syrup and 2 pumps White Chocolate Mocha Sauce.
OR (and even better) you can make it at home with just a couple of ingredients in less than 15 minutes.
Ingredients
- Milk: Starbucks uses 2% milk by default in their drinks, but you can use whatever milk you have. Plant-based is good too. The higher fat the milk, the creamier your hot chocolate will be. For an extra creamy drink, add a splash of half and half or heavy cream to your measuring cup when measuring out the milk.
- Good-quality white chocolate: All the sweetness and chocolate flavor here comes from white chocolate so be sure you’re using good-quality white chocolate that you enjoy the flavor of. High-quality chips are fine, but I don’t recommend cheap white chocolate chips as their flavor isn’t great in drinking chocolate. I typically use a chopped up Lindt bar because I like the taste of the chocolate and it’s always available at my local grocery stores (sometimes you have to go to the candy aisle to find them instead of the baking aisle.)
- Cinnamon sticks: Instead of using ground cinnamon, which doesn’t blend completely in milk, I prefer to use cinnamon sticks and steep them in warm milk to infuse it with their flavor.
How to Make a Snickerdoodle Hot Chocolate
- Steep: Break your cinnamon sticks into pieces and let them steep in milk that is almost simmering hot for 5 minutes. Don’t let your milk come to a full boil as it can scald.
- Melt: Remove the cinnamon pieces with a slotted spoon and add white chocolate. Reheat over medium heat until chocolate is melted and your milk is steaming.
- Drink: Transfer to a mug, top with toppings (I like whipped cream and cinnamon or cinnamon sugar ), and enjoy!
Does this taste like Starbucks’ snickerdoodle hot chocolate recipe?
Like my white hot chocolate , this recipe incorporates all the flavors of the Starbucks version but is quite a bit richer. Since this recipe is flavored with real white chocolate instead of white chocolate syrup, it creates a thicker, creamier drink.
Can I make this in the microwave?
Sure. Just heat your milk in the microwave until steaming and follow the recipe as written. Before you add your white chocolate, reheat the milk for about 30 seconds until it is steaming hot again and stir in the chocolate. If using a bar, chop your chocolate extra fine so it melts more easily.
Can I use ground cinnamon instead of cinnamon sticks?
I don’t love using ground cinnamon in hot chocolate recipes as it doesn’t fully dissolve into the liquid and you can’t strain it out easily. That being said, if you’re really craving this and want to do it, you absolutely can.
Replace the cinnamon sticks with 3/4 teaspoon of ground cinnamon. The last sip or two of hot chocolate at the bottom of your cup will have quite a bit of cinnamon in it, but it will be a good time along the way. 😉
Can I double this recipe?
Yes! BUT if doubling the recipe, you don’t need to double the cinnamon sticks. For each extra cup of hot chocolate you’re making, add 1 extra cinnamon stick. So for 2 cups use 3 sticks total, for 3 cups use 4 sticks total, etc,.
To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider. Because of the way the recipe card works, this will double/triple the number of cinnamon sticks too, but ignore that and use the measurements above. No other cooking changes are needed.
More Starbucks Copycat Recipes
- Homemade Mocha
- White Chocolate Mocha
- Caramel Latte
- Salted Caramel Mocha
- Iced Caramel Macchiato
- Chai Latte
- Caramel Macchiato
More Hot Chocolate Recipes
- Rich and Thick Hot Chocolate
- Peanut Butter Hot Chocolate
- Chai Hot Chocolate
- Baileys Hot Chocolate
- The BEST Crockpot Hot Chocolate
A Note on Serving Size: This recipe makes one cup of hot chocolate, enough to fill an 8-ounce mug. It’s quite rich, so I find one cup to be plenty, but if you’d like to fill an oversized mug, 1 1/2 or double the recipe.
Ingredients
Hot Chocolate
- ▢ 1 cup milk any percentage
- ▢ 2 cinnamon sticks broken into 3 or 4 pieces each*
- ▢ 2 ounces ( about ⅓ cup ) chopped good-quality white chocolate high-quality chips are fine
- ▢ Pinch of salt optional
Optional Toppings
- ▢ Whipped cream
- ▢ Marshmallows
- ▢ Ground cinnamon or cinnamon sugar
Instructions
- In a small saucepan, heat milk until steaming. Remove from heat and stir in cinnamon stick pieces. Allow them to steep for at least 5 minutes.
- Use a fork or slotted spoon to remove cinnamon stick pieces. Return pot to medium heat and add white chocolate and a pinch of salt. Stir until chocolate is melted and mixture is steaming hot.
- Pour into an 8-ounce mug, top with optional toppings, and enjoy!
Notes
Chili Baked Potatoes are an easy and filling meal that you can customize with toppings in a million delicious ways.
I mentioned in my easy chili post that chili baked potatoes are a fantastic way to eat chili, and today I’m going to show you exactly how to make them.
These potatoes are super simple to throw together and total comfort food perfection.
Ingredient Notes
- Chili: If you have leftover chili or your own favorite chili recipe, you can use it here, but the chili recipe I’ve included in the recipe card down below is my personal favorite easy chili recipe. It’s made with just a handful of ingredients and cooks up thick, meaty, and delicious.
- Potatoes or sweet potatoes: This recipe can be made with either baking potatoes or sweet potatoes. Both versions are fantastic, and it’s really just a matter of preference and what you have on hand right now.
How to Make Chili Baked Potatoes
- Start the potatoes first so they finish around the same time as the chili. Give them a good scrub, poke a few holes in them and rub them down with oil and a little salt before popping them in the oven.
- While your potatoes cook, you’ll make the chili. This chili comes together pretty quickly so you’ll want to assemble all your ingredients first otherwise things will get a little frantic while cooking.
- First the onions are cooked and then the hamburger and then you just add the rest of the ingredients and let it all simmer until the chili has thickened and all the flavors have melded.
- Once the chili and potatoes are done, assemble the potatoes with whatever toppings you like and serve!
More Topping Ideas
You can really go wild with toppings for these potatoes. Try:
- Cheese
- Sour cream
- Cilantro
- Guacamole
- Tortilla chips or Fritos
- Roasted veggies
- Nacho cheese or cheese sauce
Can I make my potatoes in the microwave?
Yes! To cook potatoes in the microwave , scrub them and poke holes in the potatoes with a fork. Then while your chili cooks, cook them 2 at a time for 4 minutes per side. Use a fork to check them for doneness and continue cooking in 1-minute increments until they are cooked through but not too mushy.
Allow them to rest unopened until right before you’re ready to serve them. You can also use this same technique to make microwave sweet potatoes .
Can I make these in advance?
You can. Make the chili up to 2 days in advance and store in an airtight container in the refrigerator. I don’t love the texture of reheated baked potatoes, so I recommend instead just cooking them in the microwave the day you’re ready to eat them. But if you want to bake the potatoes ahead of time, you can.
When you’re ready to serve, gently reheat the chili on the stove, assemble the potatoes, and enjoy.
Can I freeze this?
Baked potatoes don’t freeze well, but this chili absolutely does. Freeze the chili flat in freezer bags either all together or in individual servings and store for 2 to 3 months. Defrost in the refrigerator (or for about 10 minutes in a bowl of warm water for individual servings) and reheat in the microwave or on the stove.
What to serve with chili baked potatoes?
Chili baked potatoes are pretty filling on their own, so all you really need is a good veggie side like garlic green beans , roasted broccoli , or zucchini .
A Note for Small Households
This recipe will make enough chili for 4 to 6 potatoes. If you’re cooking for one or two, that might be a bit much. You can cut the chili recipe in half, but I recommend making the whole batch and just freezing the leftovers (see freezing instructions above). Chili freezes extremely well, and it’s always nice to get a couple extra ready-to-go meals in your freezer.
You Might Also Enjoy
- Broccoli and Cheese Baked Potatoes
- Easy Ham and Potato Soup
- Cheesy Sausage and Potato Soup
- Chicken and Potato Soup
- Simple Beef Stew
Ingredients
Baked Potatoes
- ▢ 4 to 6 medium russet potatoes
- ▢ Olive oil
- ▢ Salt
Chili
- ▢ 1 tablespoon olive oil
- ▢ 1 large yellow or white onion diced
- ▢ 1 pound ground beef
- ▢ 1 teaspoon salt
- ▢ ¼ cup ( 66g ) tomato paste
- ▢ 4 cloves garlic minced or pressed
- ▢ 2 tablespoons chili powder
- ▢ 2 teaspoons ground cumin
- ▢ ½ teaspoon black pepper
- ▢ 1 14-ounce can crushed or diced tomatoes
- ▢ 1 15-ounce can pinto beans drained and rinsed
- ▢ 1 15-ounce can kidney beans drained and rinsed
- ▢ 1 cup beef broth
Toppings
- ▢ ¾ cup sour cream optional
- ▢ 1 ½ shredded cheese optional
Instructions
Baked Potatoes
- Preheat your oven to 350°F. Pierce cleaned potatoes all over with a fork.
- Rub potatoes with olive oil and sprinkle generously with salt. Bake on a baking sheet for 60 to 75 minutes, until potatoes are fork-tender.
Chili
- While your potatoes cook, in a large pot, heat oil over medium heat. Once hot add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
- Add ground beef and salt, and cook, stirring often, until beef is browned. If the beef releases an excessive amount of fat (more than a tablespoon or two), you can drain the meat or use a paper towel to absorb some of the grease.
- Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic.
- Stir in tomatoes, beans, and broth. Bring to a simmer and simmer the chili uncovered for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
- Taste and add salt and pepper if necessary.
Assemble Potatoes
- Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!
Notes
The Best Homemade Pizza Sauce
Ingredients
Special Equipment
- Mesh splatter screen optional but nice to have
Pizza Sauce
- ¼ cup olive oil
- 4 cloves garlic pressed or minced
- 1 28-ounce* can crushed tomatoes *
- 8 fresh basil leaves thinly sliced OR 1 ½ teaspoons dried basil
- ½ teaspoon ( 2g ) sugar
Instructions
- Heat oil in a large pot over medium heat (the pot is going to seem much too big, but this sauce likes to splatter and the larger pot will cut down on cooking time). Add garlic and cook until browned and fragrant, about 30 seconds to 1 minute.
- Add crushed tomatoes (the oil will sizzle and splash when you add them, so do so carefully), sugar, and basil. Stir and bring to a simmer.
- Simmer uncovered* for 20-30 minutes (your cooking time can vary greatly depending on the size of your pot), stirring occasionally, until sauce is thickened and has reduced down to about 1 1/2 cups.
