Jamie Oliver Pizza Tomato Sauce

If you’re dreaming of that perfect pizza night at home, this Jamie Oliver Pizza Tomato Sauce is your ticket to Italian-style flavor without the fuss. It’s rich, garlicky, and packed with the summery freshness of basil and tomatoes. I made it on a whim when I was craving homemade pizza and couldn’t believe how quickly it came together—and how much better it tasted than anything store-bought!
(inspired by Jamie Oliver)

Ingredients Needed

• 4 cloves of garlic
• 1 bunch (30g) of fresh basil
• Olive oil, for frying
• 3 x 400g tins of quality plum tomatoes
• Salt and pepper, to taste

How To Make Jamie Oliver Pizza Tomato Sauce

Prep the Garlic and Basil:

Start by peeling and finely slicing your garlic cloves. You want thin slivers so they’ll gently infuse the oil. Then take that lovely bunch of basil and tear the leaves into pieces. Set the stems aside—they’ll add depth of flavor to the sauce.

Cook the Base:

In a large frying pan, heat a good glug of olive oil over medium heat. Toss in the garlic, and let it sizzle until it just starts to color. Be careful—burnt garlic is a no-go! Add in your torn basil leaves and the tinned plum tomatoes all at once.

Break Down the Tomatoes:

With a wooden spoon, mash the tomatoes right there in the pan. This part is a bit messy but satisfying! Let everything simmer together, then season with salt and pepper. As soon as it starts to bubble, you’re ready for the next step.

Strain and Finish:

Now strain the sauce through a sieve into a bowl, pressing down to get every drop of that gorgeous tomato richness. Discard the basil and garlic pulp. Pour the smooth sauce back into the pan and simmer for about 5 more minutes until it thickens slightly. Once cool, store it in a clean jar in the fridge.

Why I Love This Recipe

The first time I made this sauce, I was blown away by how simple and fragrant it was. It really made my homemade pizza feel restaurant-worthy. Even my picky kids loved it—and they usually detect anything that’s not store-bought in a second! It’s now my go-to sauce for not just pizza, but pasta too.

Recipe Tips

• Use ripe plum tomatoes – They have a sweeter, richer flavor and make a big difference.
• Don’t rush the simmer – Giving the sauce time helps it thicken and intensify.
• Try fresh oregano – For an extra herbal kick, a little oregano works beautifully.
• Use an immersion blender – If you like it extra smooth, blend it right in the pan before straining.
• Double up and freeze – This sauce freezes well, so it’s worth making a big batch.

How To Store This Jamie Oliver Pizza Tomato Sauce

At Room Temperature

Only keep it out while it cools—about an hour max. After that, into the fridge it goes!

In the Fridge

Pour the sauce into a clean, airtight jar or container. It will stay fresh for up to 7 days.

In the Freezer

Freeze in portions using zip bags or containers. Label with the date—it’ll last for up to 3 months.

Reheating

• Microwave: Heat for 2–3 minutes, stirring halfway through.
• Stovetop: Warm over medium heat, stirring occasionally, until heated through.
• Oven: Cover in foil and bake at 350°F for a few minutes if using as a topping.

Nutrition Facts (per serving)

• Calories: 54
• Carbs: 9g
• Protein: 2g
• Fat: 1g
• Sugar: 4g
• Fibre: 2g
• Sodium: 348mg

Let’s Answer a Few Questions! (FAQs)

Can I make this sauce spicy?
Totally! Add chili flakes or fresh chopped chilies when the garlic goes in.

Can I use canned tomatoes?
Yes—Jamie does! Go for high-quality tinned plum tomatoes for the best result.

How do I thicken the sauce more?
Just simmer it a little longer on low heat—it’ll reduce and get more intense.

Can I use dried basil instead of fresh?
Absolutely, but use less—start with half a teaspoon and adjust to taste.

Is this sauce only for pizza?
Not at all! It’s great on pasta, as a base for shakshuka, or even over grilled veggies.

Try More Recipes:

• Jamie Oliver Bread Sauce
• Jamie Oliver Peppercorn Sauce
• Jamie Oliver Romesco Sauce