Easy Pizza Sauce

Total Time:
10 min
10 min

1 pint

  • 1 (4-ounce) can tomato paste
  • 1 1/2 cups water
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1/2 tablespoon chopped fresh oregano leaves
  • 1/2 tablespoon chopped fresh basil leaves
  • 1/2 tablespoon chopped fresh rosemary leaves

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    73 Reviews
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    After having read all the reviews saying that the water content was far too much, I reduced it a quarter of a pint. I kept the other ingredients the same, and the result was absolutely gorgeous.
    Way too much oil. Tastes Great.
    This was a very easy and basic sauce recipe for anyone. I added only a cup of water to thin out the thickness of the tomato paste, I used all the ingredients but added as much as I wanted, I also added some italian premixed spices. Pizza came out excellent. Def a good start to a pizza sauce.
    Of all the dumb recipes on FN, this has to be the dumbest. 1 1/2 cups of water? Really?
    Of all the dumb recipes on FN, this has to be the dumbest. 1 1/2 cups of water? Really?
    Not that much taste. Way too much water.
    Yucky!! no taste, alot of oil, i ended up having to put two 6 oz cans of italian paste in, added garlic powder instead, sugar, used an italian seasoning and heated on stove for alittle bit...food network def. needs to take this off,lol
    This was simple and tasty. I used a 6 oz can of paste and simmered it for a few minutes and didn't have a problem with it being too thin. They do need to alter this recipe. It does seem like too much water.
    Very good recipe if you recognize the recipe errors. Change 1/3 cup of olive oil to 1/3 tbl spoon, and only 1 tomatoe can of water, not 1 1/2 cups, which would make tomatoe soup. I browned the garlic and slowly cooked the ingredients to meld flavors. 4 stars due to typing the recipe incorrectly on the website, unless I'm wrong. In that case, 1 star.
    it adds flavour to the pizza
    I wish I could give it zero stars... And wish I'd read the reviews. Watery, tasteless, oily and just plain poor recipe writing. Please remove this recipe Food Network.
    Too bad I didn't read the reviews. Bad sauce. Watery and tasteless. A typo in the measurements. Threw it out. Will start again and follow other suggestions. Let you know.
    Short and easy - perfect. Good idea to have the olive oil preventing the sauce and ingredients from penetrating the dough / crust.
    Great recipe if you're looking for something with the consistency tomato soup. I used a 6oz can of paste with a little more than a cup of water and it was still ridiculously watery. If I could somehow force Cat Cora to buy me a pizza I would.
    A fantastic, quick and easy pizza sauce. I have made it twice now and find that the water proportions are off. For a tweleve ounce can of paste I used about a can and a half of water. A little less oil as well to insure emulsification. You can always add more of anything to adjust to your taste.
    I thought same thing I started with her measurements and had to adjust. Did 12 oz also of paste and going to add spices to taste
    This was a good base. However, you will need to add to it to complete it. For instance, 1/2 tablespoon of sugar, garlic powder, and onion powder each. You also need to put it on a very low flame for at least a half hour (don't boilto get the tomato paste taste and the spices infuse into the paste.
    Oily! Do NOT use that much oil if you make this sauce. This sauce ruined what would have otherwise been a great pizza. Why in the world would you put so much olive oil in a tomato sauce? The cheese on the pizza already adds the element of oil. This sauce is oil overload. 1/3rd a cup of oil is insane! It was barely even blendable. The sad thing is, had it not been for the overwhelming amount of oil, this sauce might have been a decent pizza sauce. Curse you, Cat Cora. Curse you.
    I did like the herb mixture, but with all recipes when it comes to adding liquids play it by ear. I added 4oz of water to 4oz of paste as I do in any recipe that calls for paste 1 to 1 and then adjust as needed. If I would have followed the recipe as writen I would have had a spicy tomatoe juice, not a pizza sauce For this reason low star count. Mine came out great with adjustments to liquid adjustments, plus I did cook it a bit in my Micro to help meld flavors a bit.
    the measurements are questionable...which is fine, it's an easy pizza sauce, and people should really be thinking ingredients and what a pizza sauce is ( a thick tomatoey sauce ....i suppose the measurements would mis-lead a beginner and therefore should get a bad rating....but i LIKE it, the fresh rosemary, oregano, and basil sold this one on me, i can measure it myself....check out "jamie's america" pizza sauce, very similar, but uses diced or crushed tomatoes
    After doubling the herbs and cooking the sauce for about 20 minutes to get the excess water out, I ended up with what that tasted like oil with a hint of sauce.
    Perfect! This was absolutely delicious!
    The 1 1/2 cups water is obviously too much. I started with1/2 cup water and 6 oz tomato paste and consistency was perfect. The flavor is more intense than name brand canned sauces. Excellent cheap and easy recipe that can be adjusted to your own taste. Thanks.
    Yummy! I used 6 oz tomato paste and it worked out great.
    Maybe 1/2 cup water , play w/ the texture , i added more garlic!,put it on tandoori bread, 
    Demand heirloom tomatoes and you may experience a laps of time while engulfed in flavor.
    it was easy, fast and good. However, I think the 4 oz. can of tomato paste is a typo...I ended up putting a whole 14.5 oz. can in and it was perfect. With just the 4 oz. it was tomato water. Other than that, it was good, but it was a lot of sauce in the end!
    I tripled the recipe to make 3 pizzas, I was glad I had 3 -4oz cans of paste in the bowl when I added the 1 1/2 cups of water. It has to be a typo to add that much water. I found the consistency perfect when I added the olive oil. If I was making one pizza I think I would start with a third cup of water then add as desired. As far as taste I added the garlic, herbs, salt and pepper to taste, which meant more than the recipe called for. It was the perfect base for our favorite toppings.
    My husband is in LOVE with this recipe!! He rather have this over a plate of spaghetti than traditional spaghetti sauce. Mix it with Italian sausage and he's in love!
    This recipe is HORRIBLE. Unusable. DO NOT MAKE. 
    WAY too much water, as others have stated. Plus, the oil amount is wrong as well; the oil just holds the herbs in a forcefield that never really combines with the other ingredient. 
    BTW, the recipe states, "Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough." 
    Yeah, on a 10 MINUTE RECIPE, as it's stated, the recipe says, "...let stand several hours...". ugh. totally misleading.  
    And this is from Cat Cora?
    Sorry, but you get 1 star.....basil and rosemary add a strangely over powering taste when made to specs. Hereis the meager cooks recipe......half the paste, replace the water with hand crushed can whole tomatoes, cut back the spices to half actutally leave out the basil. Crushed red flakes salt and black pepper to taste...Coat your flatten dough with more olive oil...Now you gotta spici..spicy great sauce.
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