Homemade Vegan Pasta and Pizza Sauce

The Blender Girl | June 4, 2012 | 1 Comment

Homemade Vegan Pizza and Pasta Sauce

Today I thought I would share my favourite homemade vegan pasta and pizza sauce recipe. Not only is this recipe super delicious and easy, but it is absolutely LOADED with hidden vegetables. Because the sauce is pureed, it is a fantastic way to sneak extra veggies into your kids and add a burst of flavour to pasta and pizza too.

This recipe is very generous. It makes about 10 cups of pasta/pizza sauce. You could always halve this recipe if you don’t have need for so much sauce. But this recipe freezes really well, and I like to have some of this sauce on hand in the freezer for a last minute dinner! Try this sauce on a homemade gluten free pizza base or homemade gluten free pasta. It is also fantastic smothered over baked potatoes. ENJOY!

Homemade Vegan Pasta and Pizza Sauce

8 medium ripe tomatoes seeded and cut into quarters
1 large sweet red pepper cut into large chunks
2 15 oz can organic diced tomatoes including the juice
2 cups organic yellow/brown onion (about 2 medium)
2 cups vegetable stock / broth (I use Massel vegetable stock cubes)
1 cup shredded carrot
1 cup shredded broccoli stalks / broccoli slaw
1 cup shredded zucchini
1 cup firmly packed fresh basil leaves
½ cup sundried tomatoes
¼ cup cold pressed extra virgin olive oil
1 Tbsp finely chopped fresh garlic
1 ½ tsp Celtic sea salt

Preheat oven to 200 / 400 degrees
Toss the sweet pepper and tomato with the ¼ cup olive oil and tsp of salt.
Spread in a single layer on a baking sheet and roast for about an hour.
Give them a good toss a couple of times during the cooking time to get an even roast.
In a large pot sauté the onions, garlic in a couple of tablespoons of olive oil and a ½ tsp of sea salt for about 10 minutes until just translucent.
Add in the carrots, broccoli and zucchini and sauté for a further 5-10 minutes.
Add in the tinned tomatoes, roasted tomatoes and peppers and their juices, the vegetable broth, fresh basil, and sundried tomatoes and bring to the boil.
Reduce to a simmer for about 20-30 minutes until the flavours have had time to infuse.
Allow to cool.
Then puree in batches in your high speed blender (I use a Vitamix) until smooth.
Enjoy over pasta or vegetables. YUMMO!
Makes 10 cups of tomato sauce.

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Tags: blender recipes, healthy recipes, homemade vegan pasta sauce, homemade vegan pizza sauce, Vitamix Recipes

Category: Go Green Kitchen

About the Author (Author Profile)

Tess Masters, a.k.a The Blender Girl is an actor, presenter, voice over artist, cook and writer. She writes a quirky food blog, Healthy Blender Recipes, sharing quick easy allergy free gluten free vegetarian recipes with whole foods. Tess writes the eco food blog for Go Green America TV and is a regular contributor to The Balanced Platter. She and her recipes have been featured on Chow.com, Epicurious.com, Glamour.com, and the LA Times, as well as countless websites and blogs around the world. Tess resides in Los Angeles, California with her partner and their dog, Cookie.