Can I use fresh tomatoes instead of canned for either sauce?

Yes, of course! If you have good, ripe tomatoes, use them. Just peel and crush them first. It’s how we did it in Napoli when the garden was full.

How can I make my pizza sauce thicker if it’s too runny?

Let it simmer a bit longer on the stove, or stir in a spoon of tomato paste. That’s what I do if I want it thicker.

What’s the best way to store leftover sauce?

Put your marinara or pizza sauce in a clean jar or container and keep it in the fridge. It’ll stay good for about five days. For longer, freeze it and just thaw when you need more.

Can I freeze these sauces?

Yes, both freeze well. Let them cool, pour into freezer-safe bags or containers, and they’ll keep for a few months. Just thaw in the fridge before using.

Is it okay to use pizza sauce on pasta?

You can, but remember pizza sauce is thicker and simpler. To use it on pasta, add a little water or olive oil and maybe more herbs so it coats the noodles better.

Can I make these sauces spicy?

Sure! Just add more red pepper flakes or a little chili if you like some heat. That’s the beauty of homemade you make it your way.

Marinara vs Pizza Sauce: What’s the Real Difference?

Name: Marinara vs Pizza Sauce The Secret to Perfect Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 small can tomato puree or passata; 1–2 cloves garlic, finely chopped; 1 tsp dried oregano; ½ tsp dried basil; ½ tsp salt; ¼ tsp black pepper; 1 tsp sugar; 1 tbsp olive oil (optional); ; 1 (28 oz) can San Marzano tomatoes, crushed or pureed; 2 cloves garlic, minced; ½ onion, finely diced; 1 tsp dried oregano; 4–5 fresh basil leaves, torn; 1 tbsp extra-virgin olive oil; 1 tsp salt; ½ tsp black pepper; Pinch of red pepper flakes (optional)

Description

The difference between marinara vs pizza sauce is all in the method one’s simmered, the other’s stirred. This recipe shows you how to make both, just like Nonna Lucia would.

Ingredients

Scale

For Pizza Sauce:

1 small can tomato puree or passata

1–2 cloves garlic, finely chopped

1 tsp dried oregano

½ tsp dried basil

½ tsp salt

¼ tsp black pepper

1 tsp sugar

1 tbsp olive oil (optional)

For Marinara Sauce:

1 (28 oz) can San Marzano tomatoes, crushed or pureed

2 cloves garlic, minced

½ onion, finely diced

1 tsp dried oregano

4–5 fresh basil leaves, torn

1 tbsp extra-virgin olive oil

1 tsp salt

½ tsp black pepper

Pinch of red pepper flakes (optional)

Instructions

1. To Make Pizza Sauce:

2. Put the tomato puree in a bowl.

3. Add chopped garlic, oregano, basil, salt, pepper, and sugar.

4. Stir everything well. Add olive oil if you want it richer.

5. Let it sit for 5–10 minutes for flavors to blend.

7. To Make Marinara Sauce:

8. Heat olive oil in a pan.

9. Add garlic and onion, cook until soft.

10. Pour in tomatoes. Add oregano, salt, pepper, and chili flakes.

11. Simmer covered for 15–20 minutes.

12. Turn off heat, stir in fresh basil.

13. Taste and adjust seasoning.

Notes

• If sauce is thin, simmer longer or add tomato paste.

• Blend marinara to use as pizza sauce.

• Store in fridge for 5 days or freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Traditional Pizza Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/4 cup
Calories: 60
Sugar: 3g
Sodium: 300mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: marinara vs pizza sauce, homemade pizza sauce, traditional marinara