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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I was on a quest to create a pizza sauce that tasted good, but had some extra hidden veggies in it to make my pizza more heatlhy. I started with a couple recipes I found on here by SAMS_Club and NCMysteryShopper, and added some things of my own. This sauce has a little kick to it, and you really can't taste the extra veggies. Ingredients:
2 tablespoons olive oil |
4 garlic cloves, minced |
1/2 onion, chopped |
1 (6 ounce) can tomato paste |
2 (14 1/2 ounce) cans tomatoes, diced |
1 cup mushroom, sliced |
1 medium zucchini, cubed |
2 tablespoons parmesan cheese, grated |
2 tablespoons red wine |
1/2 tablespoon pine nuts, chopped |
2 teaspoons basil |
1 teaspoon oregano |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon sugar |
1 bay leaf |
1 teaspoon paprika |
1 teaspoon cayenne pepper |
Directions:
1. Saute the onions and garlic in the olive oil until translucent.
2. Combine all ingredients in a blender, and blend until desired consistency.
3. Pour into a medium sized sauce pane and simmer on low for about an hour.
4. Freeze leftover sauce.
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