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Zesty Pizza Sauce

Beth Dauenhauer of Pueblo, Colorado writes, "Besides using this as a pizza sauce, I also use it as an all-purpose pasta sauce. I freeze it in small portions and defrost as needed."
  • Total Time
    Prep: 25 min. Cook: 70 min.
  • Makes
    4 cups


  • 1 small green pepper, chopped
  • 1/3 cup chopped onion
  • 1/4 cup finely chopped carrot
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons olive oil
  • 1 can (28 ounces) whole tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 3/4 cup brewed coffee
  • 1/3 cup tomato paste
  • 1-1/2 teaspoons Worcestershire sauce
  • 3/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon each dried basil, marjoram, oregano and thyme
  • 1/8 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper


  • In a large nonstick saucepan, saute the green pepper, onion, carrot and garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
  • Cool slightly. In a food processor, process sauce in batches until blended. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months.

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