Homemade Succulent Pizza/Pasta Sauce…


Homemade Succulent Pizza/Pasta Sauce

Whether you are making pizza or pasta, the good sauce makes all the difference.

And why not make this sauce at home only especially when it is so easy to make and can be used both for making Pizza and Pasta, as well.

And you can adjust the flavourings according to your taste buds.

Yes, making this sauce at home is both easy and economical. Also, it does not take much time. It takes approximately half an hour including the cooking time.

Oh, I missed an important feature of homemade pizza sauce. What? Guess… yes, it is the ‘compliments’.

Yesterday only I made pizza and my husband said that of course the pizza was good but the best thing was its sauce.

Also, though fresh sauce tastes the best, but you can make this in advance and freeze it for later use.

Since this sauce is tomato based so obviously the main ingredient is tomato only. In addition, we use some onions and herbs.

It is the herbs which give actual flavour to the otherwise usual tomato-onion mix. Apart from oregano and chilli flakes, garlic and basil give a classic flavour to this sauce.

And for the colour of the sauce, as it should be appealing, I use, no no… no food colour but the natural red colour imparted by our very dear nutritious beetroot.

And since I use Desi tomatoes for making this sauce, beetroot becomes all the more necessary.

I neither blanch nor peel tomatoes. You may do so if you want but trust me no need to do so.

It is a very different recipe…

Simply boil tomatoes, onion and beetroot. Grind. Add herbs, cook a little and that’s it.

One important thing, do not boil garlic. Garlic releases its flavours more when sauteed in oil. So, take care of this.

This sauce is equally good for making Pizza as well for making Pasta.

Spread it as it is on Pizza base.

And for Pasta, saute veggies and boiled pasta, a little and mix this sauce. As this sauce has everything, like all herbs and spices, so need to add anything else. Of course, add cheese for the richer taste. You may dilute it a little if required.

You can also spread this sauce on your bread slice and enjoy.

I owe this recipe to my dear sister in law, Archana Agarwal. As it is said necessity is the mother of invention, she too came up with this recipe when her son was very young and demanding at that age. So, she would boil these and make puree and use. She even puts a carrot or two in this. I too, add carrots at times.

The quantity I have mentioned below is good for 7 to 8 pizzas of roughly 8″ or 500 gms (raw) pasta.

You can adjust the quantity as per your preference like more or less or no onions.


Preparation Time: 5 minutes

Cook time: 2o minutes

Makes: 600 gms approx.


500 gms Tomatoes

250 gms Onion

1 medium sized (70 to 80 gms) Beetroot

2 tsp Crushed Garlic

2 tsp Oregano

2 tsp Chilli Flakes

2 tsp Basil, dried or fresh

1 tsp Parsley, dried or fresh

2 Tbsp Olive Oil

Salt to taste

1 tsp Sugar

1 tsp Vinegar (optional)



  1. Roughly chop tomatoes, onion and beetroot and put these in a pressure cooker.
  2. Add approx 1 cup (200 ml) water and boil for 2 whistles.
  3. When cooled, blend it, along with the water in which boiled, in the blender to make the puree.
  4. In a pan, put oil.
  5. Add crushed garlic, oregano, chilli flakes and basil and parsley.
  6. Saute for 30 to 40 seconds on low flame.
  7. Add tomato – onion puree, salt and sugar.
  8. Cook on high flame for 4 to 5 minutes till water evaporates, you get the right consistency and the whole house comes to know that pizza sauce is getting ready.
  9. Lastly, add vinegar, stir and pizza/pasta sauce is ready.
  10. Use as required.


Homemade Succulent Pizza/Pasta Sauce


Spread it on Pizza base….Homemade or Store-bought

Homemade Succulent Pizza/Pasta Sauce

Make Pasta…


Homemade Succulent Pizza/Pasta Sauce

 Or, Spread it on Bread slice/ Burger.


  1. Take care that you do not put beetroot in excess otherwise it will become too pink which may not be soothing to eyes.
  2. You may use a hand blender to puree it.
  3. While making puree, you may grind it coarsely or very fine, both are good.
  4. If using fresh basil or parsley, then chop it very finely.
  5. It remains good in the refrigerator for up to 7-8 days ( even more in winters)
  6. For longer storage, pack it in plastic bags and freeze. At the time of use, put the plastic bag in warm water for few minutes to thaw the sauce.


Also Check Related Recipes: Whole Wheat Pizza Base

If you have liked this recipe, then please leave a comment, with your suggestions, if any.

Also, join me on my Facebook page.

Let’s move together…



  1. Samira
  2. Anonymous
  3. Anonymous
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    • Samira

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