There really isn't anything easier or more delicious than 4 ingredient homemade vegan pizza sauce. Try it and you'll agree.
You can’t have pizza without the sauce. Sure, cheese, crust, and toppings are a crucial part of making a savory pie, but the sauce is the part that makes it uniquely yours.
By yours, I mean the sauce you make in your kitchen, or the sauce from your favorite pizza place. Your sauce has a flavor that’s better than any other you’ve tasted. It’s so distinct that you could pick it out in a taste test blindfolded.
Now let’s compare takeout pizza and homemade pizza. We’re going to ignore frozen pizza because, frozen food.
You don’t really know what’s in it because you didn’t make it.
Easier than you think.
Takes more time than picking up the phone and ordering.
You know exactly what’s in it.
You can customize to your heart’s content.
There’s nothing as delicious as homemade.
This sauce is incredibly simple, and so fresh and flavorful. It’s a testimonial to how much better homemade pizza sauce is compared to sauce that comes in a jar, or sauce from a restaurant.
First of all, there's only a drip of oil in my sauce. I use a teaspoon of olive oil to sauté the onions and garlic, but you can use water if you don’t cook with oil. Restaurant pizza sauce and that jarred stuff contains a ton of oil, salt, and other nasties to make it “taste good.” Why? All you need are the basics.
My 4 ingredient homemade vegan pizza sauce is as basic as you can get, and it’s so good that you just might find yourself spooning it on toast with a sprinkle of vegan parmesan or mozzarella for mid-day snack.
To make this delicious homemade pizza sauce you’ll need a red onion, fresh garlic, a twenty-four ounce can of strained tomatoes (I use Pomi (affiliate) brand because it comes in a BPA free box), dried Italian seasoning, a pinch of sugar, salt, and pepper.
Yes, that’s seven ingredients, but I don’t count the sugar, salt, and pepper because most households have those things. They're staples.
If you can chop an onion, mince garlic, stir the ingredients together in a pot and let them simmer until their flavors become infused, you can make your own pizza sauce. And, if you can make your own pizza sauce, you can make your own pizza. If you can make your own pizza, you can save a lot of money. If you can save a lot of money, you can afford to have wine—only if you’re over the age of 21—with your pizza. If you can afford to have wine with your pizza, then you can fake an Italian accent and pretend that you’re in Italy. See how that works. Homemade is the best.
Make this 4 ingredient homemade vegan pizza sauce and the Italian cornbread that I shared with you this week, and save them for Monday, because I’m going to show you how to make the most rad deep dish pizza that I’ve ever eaten in my life. Seriously, the Breakfast King ate three huge pieces and couldn’t stop telling me how good it was. I just winked at him and said, “You eata my pizza, you eata da best!”
Have a stupendous weekend, my friends!
What’s going on this weekend?
Are you going to make the pizza sauce and Italian cornbread so you can make the deep dish pizza on Monday? It’s good.
BTW – the reason that I crossed out the word “cheese” in the first paragraph is because when I do order takeout pizza, I order extra veggies and sauce without cheese. It’s delicious, so you really don’t need cheese to make a good pizza.
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Easy Homemade Vegan Pizza Sauce
- 1 Sauce pan
- 1 stove
- 1 teaspoon of extra virgin olive oil or 2 tablespoons of water
- 1 small or half of a large red onion – finely chopped
- 2 cloves of garlic – peeled and minced
- 24 ounces of strained tomatoes I use Pomi brand
- 1 tablespoon of dried Italian seasoning
- ½ teaspoon of sugar
- Ground sea salt and black pepper to taste
- In a medium sauce pan heat the oil or water on medium heat. Add the onions and stir to distribute evenly in the pan. Cook for approximately five minutes, stirring frequently, until the onions begin to caramelize. Add the garlic and stir. Cook for two minutes. Add the strained tomatoes, Italian seasoning, sugar, salt, and pepper and stir to combine. Bring to a boil. Reduce the heat to a low simmer and cook for twenty minutes. Stir frequently so the sauce doesn’t scorch.
- Store in an airtight container in the refrigerator for up to a week or freeze for up to a month.
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