Quick and Simple Tomato Sauce

As I was just writing my review of Flatzza sprouted grain pizza crusts, it occurred to me that I should share my recipe for a quick and easy pizza sauce. I prefer to make my own sauce for pizza and pasta for a couple reasons: 1. it’s cheaper than buying store-bought sauce, 2. I can avoid that added sugar and sodium found in jarred sauces, and 3. I can make it taste however I want. I came up with this in a pinch one night and it’s been my go-to ever since: simple, quick, easy, yummy.

Ingredients:

  • 2-3 tsbp tomato paste
  • 1 28-oz can of whole peeled San Marzano tomatoes
  • 1-2 tsbp of fresh or dried oregano
  • Garlic powder
  • Salt and Pepper
  • Extra Virgin Olive Oil

Process:

  1. In a large sauce pan, heat about 2 tbsp olive oil over medium-low heat. Add the tomato paste and cook for about 2 minutes, stirring and mashing it in the oil.
  2. Add the oregano and stir around, cooking for about a minute.
  3. Using your hands, squish and smoosh the tomatoes into the pan (be careful of splatter!) and pour in the liquid from the can.
  4. Further smoosh up the tomatoes with your spoon or spatula and bring to a low simmer. Add garlic powder, salt, and pepper to taste. Allow sauce to cook for at least 5-10 minutes. The tomato paste will thicken it as it cooks and the flavors will further incorporate the longer it goes. You can add any additional seasonings you’d like!

Super easy, right?!

Load it up for a veggie-loaded pasta sauce

Have a hard time getting your kids to eat their vegetables? Working veggies into your pasta sauce is a great way to get them to. Simply take this pasta sauce and add the following veggies to it. If your kids are super picky and will balk at chunks in the sauce, simply dump it in the blender and puree it all together.

  • 1/2 large onion, finely diced
  • 1 bell pepper (any color but green), diced
  • 1/2 cup mushrooms, chopped
  • 1/2 cup broccoli, finely chopped
  • 1/2 cup carrot, finely chopped

Simply sauté these veggies in the pan until they’re soft before adding the tomato paste in Step 1 above. You can add other vegetables to this as well, like finally chopped spinach or kale. Adding a chopped mushroom with a meaty texture, like oyster mushrooms, can give this sauce a bolognese feel.

Cauliflower Alfredo Sauce

If you are one of the many parents who struggle to get their kids to eat their vegetables, you are going to love this recipe. If you are an adult who hates eating vegetables, you are going to love this recipe. If you love alfredo. you’re going to love this recipe. The sauce has the velvety texture and creamy flavor of alfredo, but contains just a tiny amount of cheese and is made of cauliflower. Instead of milk or heavy cream, you use the water you cooked the cauliflower in for a liquid so you’re still able to get some of those water-soluble nutrients from the cauliflower. You won’t even know you’re eating a vegetable! What’s even better is this is super quick and easy to make.

A quick note on the pasta. I always recommend whole wheat pastas over white pastas – it is far more nutritious than white and it’s also more filling. However, this sauce is made with water and whole wheat pasta tends to soak that up very quickly so you end up with a grainier textured sauce. I still don’t recommend white pasta. I would say go with a brown rice pasta or a whole wheat blend, like whole wheat and quinoa pasta. It will act less like a sponge while still not being an empty carb. I recommend using penne or ziti because it catches some of the sauce inside of it so you get even more flavor with each bite.

Ingredients

  • 1 head cauliflower
  • 5-6 cloves of garlic, chopped
  • 1 tsp extra virgin olive oil
  • 3/4 tsp sea salt
  • 1 cup water (from the cauliflower)
  • 1/4 cup freshly grated parmesan cheese
  • 1 box whole grain pasta, cooked

Equipment

  • Blender

Directions

  1. Break up the cauliflower into florets. Place them in a large pot of water and boil until soft.
  2. While the cauliflower is cooking, saute the chopped garlic cloves in the extra virgin olive oil for about a minute – just long enough to bloom the flavor. Scrape the garlic and oil into the blender.
  3. Once the cauliflower is soft, add it to the blender with the salt, water from the pot, and parmesan. Blend until the sauce is smooth.
  4. Add the sauce to the cooked pasta. Optional: top with a little more grated parmesan and cracked black pepper and enjoy!

Using a small head of cauliflower, I had some extra sauce leftover using one box of pasta. So. if you buy a larger head, you may be able to make enough sauce for two boxes of pasta.

If you want to take this one step further, add some grilled chicken and broccoli to it!

Cauliflower Sauce
This sauce is so incredibly velvety and creamy!