As R trends more to the picky side of the food eating spectrum, despite employing all my efforts (I think it is more about power struggles, but more on that later), I found myself wanting a veggie-heavy pizza sauce to use on our homemade pizza. We have homemade pizza at least a couple times a month, if not more, so I wanted to advantage of the opportunity to sneak in some more vegetables.
I started with two red/orange vegetables: carrots and red peppers. Why? Three reasons: 1. they are both super healthy and full of antioxidants, 2. their color and taste makes them a good blend with tomato sauce, and 3. R doesn't eat either very often on their own.
This sauce is jam packed with nutrients and is just as tasty as a traditional pizza sauce. It is a bit more red-orange than just red, but the taste is spot-on. Not only is it tasty, it is super easy and can be made ahead.
Sweet Pea Pizza Sauce
4 plum tomatoes
1/2 red pepper
1 c of shredded or sliced carrot
2 t olive oil
1 medium onion, diced
4 garlic cloves, sliced
1/2 t salt
1 8oz can of tomato sauce
2 T fresh basil
In a large fry pan, place the whole tomatoes and 1/2 red pepper, skin side down. Cook until the tomatoes and red pepper blacken, turning as necessary. Remove the tomatoes and pepper to cool. Once cool, peel (the skin should come off easily if blackened) all the vegetables and set aside.
Place the carrots in a microwave safe dish and add a few tablespoons of water. Microwave for 3 minutes to steam.
Meanwhile, heat the olive oil over medium heat in the pan you used for the tomatoes and peppers. Add the onion and garlic, cook 2-3 minutes. Add the carrots, salt, tomatoes, peppers, tomato sauce and basil. Cook for 1-2 minutes, remove from heat.
Pop the entire mixture into a food processor or blender and blend until smooth.
Hope your pumpkins love this as much as we did,