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VEGGIE-PACKED PIZZA SAUCE

Take this opportunity to use up any leftover veggies or jarred sauces you have in your refrigerator. 

I used this combo of veggies because it packs a nutrient punch and is similar in color to the standard pizza sauce that my boys are used to seeing. 

I use a pot and a steamer basket to soften my vegetables, but you could roast them instead.

My family likes our pizza sauce on the sweeter side, so I use 2 teaspoons of granulated sugar. If you don't like your sauce sweet, feel free to omit or cut the sugar in half. 

Prep Time 20 minutes
Cook Time 30 minutes
Servings 8
Author Christy Graves

Ingredients

  • 2 red peppers, cut into large chunks (or whatever color you have on hand)
  • 22 baby carrots (or 3 regular carrots, peeled and cut into chunks)
  • 6 oz fresh baby spinach leaves (or one small box frozen, cooked to package directions)
  • 1-2 TBSP olive oil
  • 1-3 cloves garlic, minced or pressed (to your tastes)
  • 1 - 28 oz. can crushed tomatoes (I like the San Marzano variety)
  • 2 - 6 oz. cans tomato paste* (flavored with basil and oregano if you can find it)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp granulated sugar
  • 2 tsp black pepper
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried thyme

Instructions

  1. Rinse and drain the red peppers and carrots. Fill a large pot with 1-2 cups of water (about an inch) but be sure that the water will not touch the bottom of your steamer basket when it's added. Bring the water to a boil.

  2. Once water is boiling, add the steamer basket and place the carrots and peppers inside. Cover and allow the water to keep steaming over high heat for 10 minutes or until the veggies are tender. Place carrots and peppers in a colander and allow them to drain and cool.

  3. Discard the water in the pot and refill it with the same amount of water as before.** Bring the water to a boil. Once boiling, add the steamer basket and place the spinach inside. You made need to do this in batches, as the spinach is bulky at first, but quickly shrinks down as it wilts. Steam for 1-2 minutes or until just wilted. 

  4. Using either a blender, food processor, Magic Bullet or a bowl with an immersion blender, purée the cooled veggies to your desired consistency.*** Avoid blending veggies that are still hot! The pressure builds up too quickly and can cause the lid to blow off.

  5. In a large sauce pot, sautée minced garlic in olive oil over medium heat for 1-2 minutes until fragrant. Add the vegetable puree, tomatoes, tomato paste and all remaining ingredients.

  6. Bring the pizza sauce up to a bubble and simmer for 30 minutes over medium low heat, stirring occasionally to prevent sticking. 

  7. Taste the sauce and adjust the seasoning to your family's tastes. Have fun experimenting! Serve and enjoy immediately or freeze for later use. 

Recipe Notes

*We like thick pizza sauce, we use two cans of tomato paste, if you like yours thinner, feel free to use just one. 

**The water gets weird quickly when steaming veggies and you don't want the next batch to taste funny.

***Because we like our sauce on the thicker side, I puréed until the veggies were still slightly chunky.