We just love making cauliflower crust pizzas and loading them with our own unique toppings. The sauce can be quite a conundrum though….most brands contain soybean or canola oil! Yuck!
We had an abundance of tomatoes this year, so I decided to forego plain old tomato sauce or sun-dried tomatoes and use them to make homemade pizza sauce that is healthy for my family. Let me tell you, as I was developing this recipe, I was so obsessed with tasting it that there might be a chance that I eat some as soup this winter. It’s that tasty!
- 20 large tomatoes, chopped
- 2 organic bell peppers, chopped
- 2 large heads of garlic, peeled and chopped
- 2 onions, peeled and diced
- 1 bunch basil, de-stemmed and finely chopped
- 4 cans organic tomato paste
- 2 Tbsp paprika
- 2 Tbsp kelp granules (optional)
- 2 Tbsp coconut sugar
- Salt & pepper to taste
1. Wash and chop all of the vegetables and add them to a large stockpot.
2. Cook over medium-high heat until it starts to bubble.
3. Add in spices, stir and turn down to low heat.
4. Cover pot and let it simmer for 3 hours.
5. Remove from heat and allow to cool.
6. Add in the tomato paste.
7. Using an immersion blender, puree the sauce right in the stockpot until smooth.
8. Ladle into clean 1/2 pint canning jars, leaving 1" headroom to allow for expansion if you plan to freeze the sauce.
9. Cool completely and stack upright in the freezer (don't forget to label and date the jars!).
10. Lasts up to 1 week in the fridge and up to 1 year (or more) in the freezer.
Want to learn how to make more Real Foods from scratch, just like Mom or Grandma used to make? Then check out “From Scratch”