We love pizza. There is no denying how yummy it is, and just how popular this meal is throughout the world. So, it is no surprise that making a homemade pizza sauce recipe was an obvious choice. I love making things we love even better for us, and this recipe is definitely a family favorite. Packed with vegetables and herbs, I have no guilt about adding this to any pizza, or even pasta dish.
Homemade Pizza Sauce Recipe
There is absolutely zero shame in using a jar of pasta sauce or pizza sauce when making your own homemade pizza. Equally, there is no shame in using a jar of sauce for any recipe. It's part of being able to provide meals for ourselves and our families. That said, there is just something special about making food from scratch. Especially when you can smell it simmering on the stove.
This pizza sauce is a great addition to your rotation for making homemade pizza or for serving alongside brads and pasta. While typically I make this for our pizza nights, it is also perfect for making to go into pasta dishes we love.
How Long is This Good in the Refrigerator?
This is good for up to one week in the refrigerator when stored in an airtight container. I prefer using within 3-4 days, but it can be saved for 7-8 days safely if only vegetables are in the sauce.
Can I Freeze This?
Yes! If you make a large batch and know you won't use it all, you can save it for later. There are a few ways that you can store this, depending upon your plans for the future with the sauce.
- Cool completely and pour into freezer soup containers leaving 1" at the top of the container. Seal and label then stack on shelves in the freezer. I do this in 1 cup portions.
- Cool completely and pour into Ziploc freezer bags. You can do this in large bags for future meals or smaller quart-sized bags to use for smaller recipes.
- Cool completely and pour into ice cube or silicone molds. Place on the shelf and freeze. Once frozen, pop them out and place them in a large Ziploc freezer bag. Then you can use a few at a time.
Thaw in the microwave in 30-second increments or overnight in the refrigerator. This keeps well for up to 4 months in the freezer.
How Many Servings of Pizza Sauce Does This Make?
This recipe makes approximately 4 cups of prepared sauce. I count this as ½ cup per serving, so 8 servings is a good estimate for this recipe as shown. The amount made will vary slightly depending upon how much it cooks down or the size of vegetables.
How Many myWW Points are in This Recipe?
This recipe is excellent for use on the myWW plans since it has little added oil and no added sugar. Below are the points calculations for your use.
- myWW Blue: 2
- myWW Green: 2
- myWW Purple: 2
- PointsPlus 2
Note: If you skip the olive oil in this recipe, it will change the points to zero on all plans.
- Olive oil
- Yellow onion
- Tomato paste
- Italian seasoning (or a blend of basil, oregano, and thyme)
- Garlic powder
- Onion powder
- Black pepper
How to Make Homemade Pizza Sauce
In a large stockpot, heat the olive oil, onion, and garlic over medium heat. Let the vegetables cook for 3-4 minutes until the onions are translucent and soft.
To the stockpot, add the broccoli, zucchini, carrots, and spinach then stir to combine and cook for an additional 5 minutes.
Add in the tomato paste and 1 ½ cups water then stir to combine.
Stir in the herbs and spices and bring to a boil then reduce the heat to low and simmer for one-hour stirring occasionally.
Remove from the heat and cool, then use an immersion blender or traditional blender to puree the vegetables until smooth.
Use as desired on a pizza crust or store for later.
The Best Homemade Pizza Sauce Recipe
- 1 tablespoon olive oil
- ½ cup yellow onion chopped
- 4 cloves garlic minced
- 2 cups broccoli chopped
- ½ cup zucchini chopped
- ½ cup carrots chopped
- 2 cups baby spinach
- 12 oz tomato paste
- 3 cups water
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- In a large stockpot, heat the olive oil, onion, and garlic over medium heat. Let the vegetables cook for 3-4 minutes until the onions are translucent and soft.1 tablespoon olive oil, 4 cloves garlic, ½ cup yellow onion
- To the stockpot, add the broccoli, zucchini, carrots, and spinach then stir to combine and cook for an additional 5 minutes.2 cups broccoli, ½ cup zucchini, ½ cup carrots, 2 cups baby spinach
- Add in the tomato paste and 1 ½ cups water then stir to combine.12 oz tomato paste, 3 cups water
- Stir in the herbs and spices and bring to a boil then reduce the heat to low and simmer for one-hour stirring occasionally.1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
- Remove from the heat and cool, then use an immersion blender or traditional blender to puree the vegetables until smooth.
- Use as desired or store for later.
- myWW Blue: 2
- myWW Green: 2
- myWW Purple: 2
- PointsPlus: 2