The Best Pizza Sauce Ever

I’ve gotten in the habit of making my own pizza dough, and in my quest to make my own pizza from scratch, I went ahead and figured out a nice pizza sauce recipe. I’m lazy, so I also lighten up on the brown sugar and use it for spaghetti sauce when I’m feeling hungry.

I always advise that you read through the recipe before you dive in. If you’re new to these spices, give them each a taste before you stick them in. I tried to organize the spices in a fashion that would allow you to experience the addition of different types of flavors – first the spices, then the sweets, then the tangy – and see what they do to a fairly common flavor, tomato.

I hope you like it!

  • 6oz (or 3/4cup) of Tomato Paste
  • 6oz (or 3/4cup) of water
  • 3tbsp parmesan
  • 1tsp minced garlic
  • 1tbsp brown sugar (like it sweet? add in more brown sugar teaspoon by teaspoon!)
  • 1tsp minced onion
  • 1/4tsp coriander
  • 1/4tsp basil
  • 1/4tsp black pepper
  • pinch of red pepper flakes (and I do mean pinch)
  • pinch of cayenne pepper
  • pinch of sea salt

Mix the tomato paste in with the water, then add your parmesan and garlic. Next, go for your onion, coriander, basil and black pepper. At this point, taste your sauce and see how it’s coming along. If it’s a little too earthy, keep that in mind. Add a tablespoon of brown sugar. If you’d like it sweeter, add your brown sugar in a teaspoon at a time. At this point, adding in a pinch of sea salt should make things much brighter flavor-wise… at least, it does for me. I add a pinch (not a shake, but a PINCH) of cayenne pepper and a pinch (shoot, maybe even a half pinch!) of crushed red pepper flakes last, because sometimes I may not even feel like using it at all.

I usually pour my sauce inside of a cleaned out jar, and store it in the fridge. I can enjoy the fact that my entire jar is probably no more than 300 calories altogether (90cals for the tomato paste, 60 cals for the parmesan cheese, maybe 60 cals for the brown sugar, no more than 50 cals for those spices?) and not feel guilty about using it.

Happy eating!

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About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

9 Comments

  1. Randi January 8, 2010 at 10:56 AM - Reply

    This post came at a perfect time since today is pizza day at my house tonight. Usually we order pizza but i decided I wanted to make our own. I will so use this recipe.

    • Erika January 8, 2010 at 11:04 AM - Reply

      If you can hold tight, I’ll be posting my pizza dough as well!

  2. Tracy January 9, 2010 at 12:25 PM - Reply

    I’m gonna give this a try. I’m trying to move away from the processed stuff, so I’d love to test this recipe.

  3. Karen G September 8, 2010 at 9:11 PM - Reply

    This sounds good!!! I am definitely going to try it. Do you have a spaghetti sauce recipe as well?

    • Erika September 8, 2010 at 9:13 PM - Reply

      Believe it or not.. spaghetti sauce is the exact same. LOLOL Maybe less sugar, but it is still the same start. I guess I can do a post on how to create your own signature spaghetti sauce. Hmmm…

  4. Sharona October 24, 2010 at 7:47 AM - Reply

    please post the spaghetti sauce recipe.

  5. Jared March 14, 2012 at 1:03 AM - Reply

    If you add a tablespoon of Flax Seed (looking at your recipe size, and 1 small clove of crushed fresh garlic (instead of the minced) the antioxidants in both will improve your insulin sensitivity and turn this into a metabolic booster of a sauce.

    Other than that it is a beautiful sauce that will leave the mouth happy!

  6. sunkizzst July 20, 2012 at 2:25 PM - Reply

    I have used this recipe time and time again… OUTSTANDING !!! Naturally you can tweak it to personalize this sweetbaby…but the base is a miracle worker. And may I say…I have NO IDEA why it lasted without spoilage or mold but it keeps so well for a no cook sauce. BIG ups girl….Blessings!

  7. Joao January 14, 2015 at 9:58 AM - Reply

    This looks so good!

    I’ll try in my pizza tonight!

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