Pizza Sauce {Recipe}

Tomato Puree (Water, Tomato Paste), Soybean Oil, Salt, Spices, Natural Flavor.  These are the ingredients in a store-bought pizza sauce.  Looks not too bad, right?

But, let’s break it down.  That salt?  It’s 250mg of sodium!  Yikes!  This doesn’t even include the salt that is naturally in cheese (which is 597mg for 1 cup of shredded)!    Granted, you are not going to eat a whole pizza by yourself (or if you do, I am not going to judge you), but that’s still way more salt than you need.

Then, there’s the soybean oil.  Even though we have been preached that soybean oil, a newer study has proven that it is one of the worst things for us, even worse than high fructose corn syrup. It makes you obese when you eat too much of it (which is way too easy to do as it is in a ton of store-bought foods!), leads to inflammation, and can increase your risk of cardiovascular disease. Woe!  (Never mind the harmful ways it’s manufactured!  If you are curious, look at this.)

Finally, what is the natural flavor?  Why don’t they tell us what it is?

My recipe for pizza sauce is very simple, it hides nothing, and it’s easy to make.  All it takes is a few ingredients and about 15 minutes of your time.  I love this homemade pizza  sauce as it is not full of salt and preservatives that I am convinced is horrible for you.  Use homemade as much as you can in your cooking.

I used to use the crushed tomato, but I have switched to the puree as we like our sauce smoother.  Use whichever your family likes best!

I also use this on zucchinis pizzas!  It’s so nice to have a sauce that isn’t full of stuff you just don’t get what’s in it.

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Print Recipe
Pizza Sauce
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pizzas-worth
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pizzas-worth
Ingredients
Instructions
  1. Add all the ingredients to a large pot and mix well. Bring the ingredients to a boil.
  2. Reduce heat to low immediately and simmer for 15 minutes, stirring often.
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