Stop right there! I see you reaching for that can of prepared pizza sauce on the grocery store shelf. You’ve already got a ball of frozen dough and a block of vegan mozzarella in your cart, and that sauce would complete the trifecta. But don’t! For a mere minute of your time, you can have homemade pizza sauce that’s ten times better than the jarred kind, and for only pennies per serving. Just pick up a couple cans of tomato products instead, and raid your spice cabinet when you get home. Like my perfect marinara, this is a great quick-to-make sauce to have in your repertoire.
Per serving : 40 calories, 1g fat (trace sat), 6.6g carbs, 1g fiber, 1.3g protein
- 1 (14.5-oz) can diced tomatoes
- 1/4 cup tomato paste
- 2 cloves garlic, peeled
- 2 tsp red wine vinegar
- 1 tsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp fennel seed
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
- 1/8 tsp crushed red pepper (optional)
- In a blender or food processor, combine all sauce ingredients.
- Purée until smooth. That’s it!
- Use immediately, or transfer to a small container and refrigerate for up to a week, or freeze for up to 2 months. I find that it’s more than enough for one large, generously sauced pizza.
I made a pizza for me and Matt using a 7-grain crust from Whole Foods and a bevy of fresh veggies—onions, bell peppers, garlic, and shredded zucchini on my portion (the bottom right quarter), and mushrooms and Boca grounds on the rest for Matt.
I’m not a fan of cheese, real or vegan, so I would have preferred to leave it cheeseless, but I added some rice mozzarella per Matt’s request. I regret that this picture of my piece turned out shadowy, but I think its deliciousness is still quite apparent. The sweet, herby sauce is what made this pizza!