While many varieties of vegan pizza sauce can be easily bought off the supermarket shelves, the satisfaction of making your own version at home is unbeatable 🙂 I personally love cooking/baking with tomatoes, so I make my own sauce whenever time permits. This recipe is inspired by one I read long ago—I don’t remember exactly which one, but that also had non-vegan ingredients, so I don’t feel guilty of not linking to that!
This homemade pizza sauce is absolutely my favorite. It’s rich, thick, garlicky and oh-so-tomatoey! You can play around with the spices and herbs; use fresh ones if you’re able to find even though the sauce is tasty enough with dried ones.
Preparation time: 1 hour 30 minutes (including baking time)
Yields enough sauce for around 6-8 medium pizzas
- 9-10 medium red, ripe tomatoes, halved
- 1 medium capsicum, deseeded & quartered
- 6-7 cloves of garlic, peeled & chopped into halves
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar (or use any vinegar)
- ½ teaspoon red chilli powder
- ½ teaspoon pepper powder
- Fresh/dried herbs of choice (basil, thyme, oregano, parsley, etc.) or Italian seasoning
- Salt, to taste
- Arrange the halved tomatoes, cut side up + capsicum pieces on a baking tray. Place the chopped garlic on the tomatoes. Drizzle with olive oil. Roast at 230 C (450 F) for 50 minutes to 1 hour (roasting time depends on how juicy the tomatoes are).
- Peel the tomatoes and coarsely blend with the capsicum and garlic. Mix in the chilli powder and vinegar.
- Cook the paste over medium-high heat, stirring occasionally, for 12-15 minutes until the sauce is thick and pulpy. Add salt + herbs of choice.
This sauce stays good in an air-tight container in the refrigerator for 4-5 days.