Homemade Marinara Pizza Tomato Sauce


5 minute version: made on 6/29/25

  • 28 oz crushed tomatoes
  • 2 garlic cloves, pressed or finely grated
  • 1 Tbsp extra virgin olive oil
  • 1/2 Tbsp fine sea salt
  • 1/2 tsp dried oregano

Place oil and garlic in a medium pot or the bowl of an Instant Pot and sauté over low heat for one minute, stirring gently. Add the remaining ingredients and stir to combine. If using a medium pot, cover with a lid and simmer for 10 minutes, stirring occasionally. If using an Instant Pot, seal and cook on high pressure for five minutes, then use a quick release. Continue cooking, if needed, until the mixture reaches your desired consistency. 

Divide evenly into 4 - 6 oz containers and allow to cool completely at room temperature before freezing.

 Alternate version:
  • 1 Tbsp EVOO
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1-28oz can crushed tomatoes (or 4 large tomatoes, gently squeezed and diced)
  • 1 tsp salt
  • 10 basil leaves, roughly chopped (or 1 Tbsp dried)
  • 2 sprigs oregano, roughly chopped (or 1 Tbsp dried)
  • 1 can tomato paste 
  • 1/4 cup sherry vinegar 
  • 1 tsp sugar

Can portion into 3, 10.35 ounce, containers for freezing. Two servings per container.

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