Wholesome, easy-to-make and packed with nutrients.
This pizza sauce is rich and delicious, and ideal for picky-eaters. Pasta and pizza sauces are great for adding and hiding a variety of veggies and herbs.
You can make a big batch of this sauce and store in the fridge or freezer for later. It's super versatile and can be used for pasta, lasagnas, pizzas, stews and more.
Recipe below and step-by-step cooking video. Watch to see how I used this sauce for Friday night pizzas for my family. I topped the pizzas with ripe plantain, mushrooms and vegan mozorella for a fun and nutritious dinner.
5 small- medium size Tomatoes, chopped
2 Sweet peppers, deseeded and roughly chopped
1 Cup Baby Kale
6 Basil leaves
3 Garlic cloves
2 tsp Paprika
1 tsp dried Rosemary
1 tsp Salt (adjust to taste)
Coconut Sugar (optional)
Add everything expect the paprika, rosemary and salt to a high speed blender or food processor and blend until saucy and smooth.
Transfer the sauce to a pot on medium heat, add paprika, rosemary and salt, and allow to cook for 10-12 minutes, stirring in between until the sauce is rich, thick and aromatic.
You can add a pinch of sugar or pepper flakes if you like. You can customize this sauce to your liking.