Recipe: Garden Fresh, Easy Vegan Pizza Sauce

August 14th, 2012 10:55 am by Kelly

2012-08-07 - Pita Pizza with Homemade Sauce - 0010


More homemade pizza sauce! Perhaps you’ve noticed that this week’s batch is more colorful and not quite as homogenous in appearance as the sauce I blogged last week? (In which case: yay, you get a gold star!) That’s because I blended the tomatoes in the food processor before cooking them, not after, and so all the extra spices and veggies and good stuff didn’t go through with them. Basil, who knew you were so pretty in red?

While both sauces are equally delicious, this recipe is a little less tedious because you don’t need to slice and dice the tomatoes – just pop ’em in the food processor and let it do all the work! (Unless you have some really big tomatoes, in which case you might have to quarter them.) Plus, no oven roasting, which is mos def a bonus in the hot summer months.

If you have a bunch of fresh tomatoes laying around, this is the ticket. After tasting this fresh tomato sauce on your pizza (or your pasta! I won’t judge!), you won’t want to go back to the store-bought stuff.

And it’s easily customizable, too – just swap out your own favorite veggies and spices. Yum!


2012-08-07 - Homemade Pizza Sauce - 0016


Garden Fresh, Easy Vegan Pizza Sauce


2 tablespoons olive oil
1/2 onion, diced
4-5 tablespoons minced garlic
6 cups fresh tomatoes, any kind (larger tomatoes need to be diced, but smaller tomatoes can be left as-is)
2 bell peppers, sliced
1 tablespoon basil + extra to taste
1 teaspoon oregano + extra to taste
2 teaspoons brown sugar + extra to taste
1 teaspoon garlic powder + extra to taste
1/4 teaspoon paprika + extra to taste
1/4 teaspoon salt + extra to taste
1/4 teaspoon white vinegar + extra to taste


1. Clean and de-seed the bell peppers and cut them into large chunks. If using large tomatoes – beefsteak vs. Super Sweets, for example – dice these as well. In a food processor, combine the tomatoes and peppers; pulse until the veggies reach the desired consistency. (I processed them for several minutes, until the base was soup-like.) Set aside.

2. Coat the bottom of a large skillet with the olive oil. Add the diced onion and cook on medium-low heat for about ten minutes, or until the onions are nearly translucent. Add the minced garlic and cook for several more minutes. Add the tomato base and cook, uncovered, on medium-low heat for about 15 minutes, stirring occasionally. Add the spices; stir well and sample the batter. If necessary, add extra spices to taste. Continue to cook, uncovered on low heat, for 30-45 minutes, until the sauce reaches the desired consistency. The longer you leave the sauce on the stove, the more frequently you’ll need to stir it.

3. Let cool. Use immediately or transfer to an airtight container. The sauce will keep for about a week in the fridge, or ~indefinitely in the freezer. Enjoy on pizza, pasta, bread – any and all carbs are game!

Makes roughly enough sauce for two 13″ pizzas.

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4 Responses to Recipe: Garden Fresh, Easy Vegan Pizza Sauce

  1. More Homemade Pizza Sauce! (Easy, Vegan, Delicious) » V for Vegan:

    […] As always, click on over to the PPP blog for the recipe! […]

  2. The Perfect Pizza Press » Blog Archive » Recipe: Beer Crust Pizza

    […] Pizza #1: a vegan cheeseburger beer crust pizza, with cheddar Daiya cheese, Yves Meatless Ground Round, onions, tomatoes, black olives, and my own homemade pizza sauce! […]

  3. Pesto Pizza, courtesy of Chickpea Magazine! » V for Vegan:

    […] tomatoes, black and Kalamata olives, and fresh tomatoes. The one in the back is topped with homemade pizza sauce (made and frozen last fall; I for seriously need to empty out my freezer, y’all! anyone want […]

  4. The Perfect Pizza Press » Blog Archive » Recipe: Kalamata Olive Pizza Crust

    […] toppings of your choice; in this case, homemade pizza sauce, mozzarella Daiya cheese, and black and Kalamata […]

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