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Vegetarian Recipes

Homemade Pizza Sauce

https://www.loveandlemons.com/pizza-sauce/

Once you’ve made homemade pizza dough, what do you make next? Homemade pizza sauce, of course! Yesterday, I wrote about how making pizza dough from scratch is easier than it seems, and luckily, making pizza sauce is even simpler than that. Made with 5 pantry ingredients, this pizza sauce recipe is more cost-effective than using store bought tomato sauce, and it tastes ten times as good. Aside from baking it on the pizza, I don’t cook this sauce, so it retains a lovely tomato flavor that makes any homemade pizza feel fresh and light.

We’ve loved this sauce with all sorts of summery toppings this season. I hope you enjoy it too!


Pizza sauce recipe ingredients


Homemade Pizza Sauce Recipe Ingredients

My easy homemade pizza sauce recipe calls for 5 basic ingredients, most (or all) of which you likely have in your pantry! Here’s what you’ll need to make it:

  • Canned whole peeled tomatoes. Because this recipe is so simple, I recommend seeking out good quality canned tomatoes. If you can find them, choose San Marzano tomatoes, which are especially sweet with a touch of mild acidity.
  • Extra-virgin olive oil. A few teaspoons give the sauce a little richness, so it’s not too watery.
  • And garlic, sea salt, and olive oil. They round out this sauce, giving it a full, robust flavor.

That’s it!

How to Make Pizza Sauce

This pizza sauce recipe is quick and easy to make. Once you’ve assembled your ingredients, all you need to do is plop them in a food processor and blend until smooth!

Rather than cooking this sauce on the stove, I dollop it straight on to the pizza from there. It’s thick enough that it doesn’t need to simmer down on the stove. Baking it in the oven cooks it just the right amount, and it keeps a delightful, fresh tomato flavor.

Once you’ve spread the sauce on your pizza, top it however you’d like! I’m a fan of pairing it with fresh basil leaves, tomatoes, mozzarella, and a sprinkle of red pepper flakes to make a Margherita pizza, but feel free to play with different toppings. Sautéed spinach, olives, mushrooms, or roasted red peppers would all taste great with it.

Love this homemade pizza sauce recipe?

Pizza Sauce

Author: Jeanine Donofrio

Recipe type: Component

  • 1 (28-ounce) can whole tomatoes (San Marzano tomatoes, preferably)*
  • 2 teaspoons extra-virgin olive oil
  • 2 small garlic cloves
  • ½ teaspoon sea salt
  • ¼ teaspoon dried oregano
  1. Place the tomatoes, olive oil, garlic, salt, and oregano in a food processor and blend until combined.
  2. Spread ½ heaping cup of the pizza sauce onto the dough, top with desired toppings, and bake for 10 to12 minutes in a 500°F oven, or until the crust is browned.
  3. Makes enough sauce for about 4 pizzas. Store any extra sauce in the fridge or freezer.

*Note: if you’d like a thicker sauce, you can drain the tomatoes before placing in the food processor.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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