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Garden-Fresh Pizza Sauce

Total Time

Prep: 15 min. Cook: 70 min.


6 cups

This sauce is so healthy because of all the vegetables in it," writes Helen Lipko of Martinsburg, Pennsylvania. "I freeze it in 1-cup portions so it's always on hand for quick pizzas."


  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 1 cup water
  • 2 tablespoons sugar
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper


  1. In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
  2. Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months.

Nutrition Facts

3 tablespoons: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 60mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

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