This Veggie Pizza Sauce is full of vitamins and tastes great!
I’m going a little stir crazy.
At this point I leave the house maybe twice a week to go to church and the grocery store. The rest of the time I’m trying to entertain three little ones. I’ve been avoiding the usual fun that is the library, children’s museum, and book store thanks to everyone’s over sharing on Facebook the details of this year’s stomach flu. I have a hard enough time keeping my head above water on a normal day, I do not need to add an illness to the family. So we do finger paints and read the books we own and try not to kill each other. When it comes to the end of the day I always want to just order a pizza so I don’t have to fight a child off with my leg while I’m trying to cook dinner. Still, I know that cooking something from scratch will ultimately be healthier and more satisfying than anything that comes in a box.
I love that this sauce tastes even better than store bought pizza sauce and I know exactly what’s going in it. In the summer it could be made almost entirely out of a home garden or farmer’s market score. Feel free to experiment with some of your favorite vegetables here. Substitute a different colored pepper or add in some zucchini to play with the flavors and find exactly what works for your family.
My sauce was a little runny, which I think could be fixed by draining the tomatoes before adding them to the vegetables. I basically let a three year old make this, so there were bound to be some oversights. This made enough for four pizzas (1 pound of dough each). I ended up cooking two and freezing the rest of the sauce to use another day.
Veggie Pizza Sauce
- 1 tablespoon olive oil
- 1 red bell pepper,, diced
- 1 medium carrot,, diced
- 1 stalk celery,, diced
- 1 small onion,, diced
- 2 cloves garlic,, minced
- 1 tablespoon tomato paste
- 2 28 ounce cans diced tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Freshly ground black pepper
- Heat the oil in a 3 quart saucepan over medium heat. Add the bell pepper, carrot, celery, onion and garlic. Saute until the veggies are soft, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly.
- Add the tomatoes and reduce the heat to low. Simmer for 10 minutes.
- Remove from the heat and puree with an immersion blender or run through a food processor in batches until almost smooth.
- Return the sauce to the heat and add the oregano and thyme. Add salt and pepper to taste. Let simmer on low anywhere from 10 minutes to 2 hours. The longer you simmer the thicker and more flavorful the sauce will be.