Pizza Awesome Sauce

pizza sauce

Happy hump day!  I’m in a midweek scurry to get things yet to be accomplished off my to-do list. I’ve had a winter project list that’s been in dire need of completion now that spring is merely a few weeks away (or so I’m hoping). Paint the guestroom, help hubby build a coat rack and entryway hooks, build a frame for a large painting, finish my son’s scrapbook that should have been done two years ago (turns out I hate scrapping so it kept getting put off)…. It feels so GOOD to get things done and checked off the list.   This week has therefore been a week for easy meals so I’m making pizza tonight with this quick and awesome pizza sauce and therefore I’ve been calling it pizza awesome sauce!

This sauce is super fast to put together using dry spices, smoked salt, tomato paste and fire roasted diced tomatoes. Toss it all in a blender and puree.  Then use it as a pizza sauce, or a dipping sauce for other fun munchies, in your scrambled eggs, or whatever else you want some awesome sauce to spice up your life with.

Pizza Awesome Sauce
 
Prep time
Total time
 
Author:
Recipe type: Sauces and Dips
Cuisine: paleo, vegetarian, vegan
Serves: 3
Ingredients
  • 1 (15oz) can fire roasted diced tomatoes
  • 1 (6oz) can tomato paste or use ½ cup pumpkin puree
  • 2-3 teaspoons dried oregano to taste
  • 1 teaspoon garlic powder (or 1 clove fresh minced garlic)
  • ¾ teaspoon salt (smoked salt is awesome here if you have it)
  • 1 teaspoon dried basil
  • ⅛-1/4 teaspoon cayenne pepper
Instructions
  1. Place all ingredients in a blender and puree until blended.
  2. Makes enough sauce for 3-4 pizzas depending on size of pizza.
Notes
If you prefer a thinner sauce, use tomato sauce instead of tomato paste or thin it out with a little water.

 

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2 thoughts on “Pizza Awesome Sauce”

  • Awesome recipe! I can’t wait to try it.
    How long can this last in the pantry if it’s sealed in a jar? Shelf life in the fridge? Thanks!

    • Hi Kathryn! Thanks 🙂 I keep mine in the fridge for about a week, sometimes a little longer. It can easily be frozen too and then defrosted when ready to use. You can’t put it in the pantry unless you can it… either water bath method or pressure canner would work to obtain a good seal and then shelf life when canned is a good year, quite possibly more!

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