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.
This is ideal for using on eggplant pizza, butternut squash pizzas, or spaghetti squash and portabello mushroom pizza.
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.
Ingredients
- Olive oil
- Yellow onion
- Garlic
- Broccoli
- Zucchini
- Carrots
- Spinach
- Tomato paste
- Italian seasoning (or a blend of basil, oregano, and thyme)
- Garlic powder
- Onion powder
- Salt
- 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.
Make your own homemade pizza sauce recipe as the perfect way to create a vegetable and flavor packed meal that is kid-friendly! For added flavor, stir in a pinch of red pepper flakes while simmering. The Best Homemade Pizza Sauce Recipe
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 84Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 349mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 4g
Funny you should ask... 😉 https://greenlitebites.com/2008/03/11/thin-crust-whole-wheat-pizza-dough/
I can't wait to try this sauce...I was wanting to know if you had a good healthy dough recipe??? Your are like a queen in the kitchen! And you are such a GREAT mom...people should take lesson from you!
This looks so good and sounds perfect for me....I'm a super picky eater...I love your recipes...I would love to see this as a video!!!!
I tried this recipe over the weekend for our family pizza nite. While everyone ate it, DS didn't seem to care for it and didn't each much. DD, DH and I all thought it was really good. Nobody had an idea what was actually in the sauce. I did end up adding a 3rd can of tomato paste, lots more spices including red pepper flakes and a little bit of sugar to help cut the acidity of the tomatoes. I paired it up with a honey wheat crust that was super easy and delicious. Thanks for a great recipe that I can make and feel good about feeding my family pizza!
Hi Marsha! Frozen veggies would totally work in this recipe. I'd start with a 1/2 cup of each frozen zucchini and spinach since they tend to be more concentrated. If the flavors don't take over the sauce then you can always add more.
Hope that helps!
-Roni
I am hoping to make this for dinner tomorrow nite. However, I am having a hard time finding fresh zuchini right now. I have some thinly sliced and frozen still in the freezer from last year. Will that work in this recipe? Any idea how much "1 zuchini" measures out to? Also wondering if you can use frozen spinach instead of fresh. Thanks
I made this sauce yesterday and it turned out very good. Thanks Roni! I used carrots, spinach and cauliflower.
This is one of my FAVORITE "Roni recipes" (it's how I have them saved) - I use it all the time 🙂 LOVE it!
I found your website last week, and I LOVE it!! I tried this today and it is FANTASTIC! I am waiting for it to cool right now so I can freeze it. I am using some tonight on a pizza I am making.I am so happy to have found your site! You belong on the Food Network or something! Keep up the great work Roni!!
Sure! I don't see why not. Give it a try and let us know how it works out!
-Roni
It may be a stupid question, but can you use a food processor instead of a blender for this? I just got a food processor as a gift yesterday and want to try it out.
Hi Katy!
I actually used 2 - 6 oz cans of the paste. Man! it's been forever since I made this.
It is hard to measure though. The veggies add so much bulk!
So glad you liked it ad thanks for spreading the word!
Roni, I made this last night for my fiance who loves pizza, he has not tried it yet but I did and I loved it. I posted on WW's recipe review message board with links to your blogs. I hope more people discover your recipes!
I used 14.5 ounce cans of paste, was that what you used? It made about 2quarts of sauce (I think, not sure if its a 2 or 3 quart sauce pan)
Here is the link to my post.
http://tinyurl.com/2oh54r
Thanks!~
Katy
I haven't but I know others who have.
Next time I make it I was going to give it a try.
I was wondering if you have used your immersion blender to make the sauce?
I made your pizza sauce last night, and it was delicious! Although I don't have to trick myself or my boyfriend into eating vegetables, he was shocked and excited to see how all those veggies turned into a great pizza sauce! Thanks for the recipe, I'll be trying the sauce on top of a tortilla, on top of spaghetti squash, noodles.... the list goes on!
This is definitely toddler approved. My 2-1/2 year old is so darned picky, but of course loves pizza. I made the sauce over the weekend and put it on a store bought crust and she gobbled it up! Thank you so much. I can't get her to eat any vegetables, so at least I snuck a few in.