One Minute Homemade Pizza Sauce

by Sarah TheHealthyHomeEconomist December 7, 2011
homemade pizza sauce

Sprouted English Muffin Mini Pizzas!

I don’t buy pizza sauce from the store any more and haven’t for some time now as I have discovered how easy it is to make a homemade pizza sauce.  Homemade pizza sauce also tastes far better and only takes about 1 minute to make!

My reasons for avoiding organic pizza sauce in cans is very clear cut.  The BPA issue with cans is a big one.  A recent study has demonstrated that exposure to BPA, a known endocrine disrupting chemical, from canned foods may be a whole lot higher than even drinking water from plastic bottles!

My reason for avoiding organic pizza sauce even if  in glass jars is because that nasty ingredient citric acid seems to be in every single brand of pizza sauce I’ve ever examined! Some brands even add sugar!

Citric acid is a hidden source of MSG and I do whatever I can to avoid this dangerous additive for myself and my family.   MSG damages the hypothalamus part of the brain stem.  The hypothalamus happens to be the Master Controller of the endocrine system.  You don’t want anything messing with your hypothalamus as this can cause serious metabolism issues (rats fed MSG get morbidly obese, for example).

From a frugality standpoint, buying pizza sauce doesn’t make sense either.  Why pay the premium for pizza sauce when you can make your own in a matter of seconds?  Making your own tastes fresher too and is an easy cooking step that your kids can do for you while you are preparing the rest of the family meal.

Here’s the homemade pizza sauce recipe I use to make pizza sauce in a hurry.

Tip:  The key to this homemade pizza sauce recipe is excellent quality olive oil.  If you are less than satisfied with the taste of yours, check my Resources page for ideas about where to source a light, buttery olive oil for all your homemade sauces and dressings.

One Minute Homemade Pizza Sauce

Ingredients

7-8 ounces organic tomato paste (this is what I buy)

2 TBL extra virgin olive oil (100% authentic brands here)

1 tsp organic dried basil

1 tsp organic dried oregano

1/2 tsp organic dried thyme

1 crushed organic garlic clove

2 tsp organic onion powder

1 tsp sea salt

Instructions

Mix all the ingredients for the homemade pizza sauce together in a small glass bowl.   You are done!  How easy is that?

Tip:  This is a great cooking lesson for an elementary school age child to attempt. Learning to measure the right amount of ingredients for the homemade pizza sauce and simple mixing is all that it takes!

Lunchbox Idea:  Spread your one minute homemade pizza sauce on sprouted English muffins and melt some mozzarella or provolone cheese on top for a fast and nutritious lunch.

Be sure to refrigerate any leftovers of your homemade pizza sauce.

Sarah, The Healthy Home Economist

More Information

Homemade Marinara Sauce

Homemade Chicken Barbecue Sauce

Coconut Flour Pizza Crust

Sprouted Flour Pizza Crust

No Grain Pizza Crust

 

Source:  Excitotoxins, Dr. Russell Blaylock MD

Eating Canned Soup Risks Major Health Problems

 

Comments (70)

    • Sarah TheHealthyHomeEconomist
      Sarah TheHealthyHomeEconomist November 2, 2014 at 5:19 pm

      It’s a case of tomato paste jars. Also, you can find them for $1.99 each at many healthfood stores :)

      Reply
  1. Where have you been able to find tomato paste without being stored in a BPA lined tube or in a BPA can? Even the organic brands are in BPA lined cans and tubes.

    Reply
  2. Just so you know, MSG is actually a naturally occurring chemical in a few types of vegetables, including peas, and you guessed it, tomatoes. Citric acid on the other hand, does not contain, nor is a form of MSG. Hence why nobody warns people about the health risks of “eating oranges”.

    You’re correct in that canned tomatoes are a source of MSG, but citric acid is not the culprit.

    Source: MSG intolerance.

    Reply
    • It is my understanding that the MSG in vegetables is not an isolate and is completely different from the manufactured product. Also the citric acid in processed foods is a manufactured product from corn, and again is an isolate. There is a world of difference in the way that the body processes natural MSG and natural citric acid.

      Reply
  3. Sarah,

    I often enjoy reading your posts, however, I must clarify something… you stated, and I quote:

    “Citric acid is a hidden source of MSG and I do whatever I can to avoid this dangerous additive for myself and my family. MSG damages the hypothalamus part of the brain stem. The hypothalamus happens to be the Master Controller of the endocrine system. You don’t want anything messing with your hypothalamus as this can cause serious metabolism issues (rats fed MSG get morbidly obese, for example).”

    Now, being from China I must tell you that consuming MSG for Asians is the same as Rice and Beans for Caribbeans. We consume it every day for everything. I am 46, I am very healthy, my friends and family members are also healthy as the norm. I have 2 siblings, all three of us are post college graduates with above average IQ. I don’t know of ANY person in my circle of Asian friends who happens to have any problems with the hypothalamus part of the brain; Furthermore, no one in my immediate family or circle of friends are “morbidly obese”. I would know more than any of the so called “studies” since I have consumed MSG my whole life and not just for some “double blind test”. Maybe my family, friends and myself are the “lab rats” who just happened to survive!
    Roy chen\’s last post: Healing Chronic Pain Holistically: Acupuncture without Needles

    Reply
  4. I can’t afford organic – 5 kids single Mom on WIC, food bank, and restaurant surplus. Will recipes work with store brand ingredients? GBU

    Reply
    • While organic is better, these recipes will work with the store brand products. Your pizza will still be a huge improvement over a frozen pizza. Some stores are carrying a store brand organics line now so this may be an option too (though it is a bit more expensive than the traditional store brand).

      Reply
  5. Pingback: Easy To Make Organic Pizza Recipes

  6. I just sent an email to a company, recently, asking about the source of their citric acid in a product. They told me it was from tapioca. Would citric acid from tapioca be considered an MSG? or is tapioca genetically modified? Thank you

    Reply
  7. Sara, I am brand new to canning but very interested due to trying to eat healthy, chemical & GMO free food. Does the canning process greatly reduce the nutrient value of the food? It seems like there is a fair amount of time of the food being heated, though I realize this must be true of the mass produced food as well. Thanks for your site – I am learning SO much!

    Reply
  8. Thanks so much for this recipe, Sarah! I had tried Food for Life’s sprouted tortillas before, but wasn’t aware they made English muffins. Found them today at the health food store and they are in the oven right now as our dinner tonight! The kids are so excited to be having mini pizzas for dinner. I even happened to pick up the same cheese that you recommended. Thanks again!

    Reply
    • Sarah, The Healthy Home Economist
      Sarah, The Healthy Home Economist December 9, 2011 at 10:55 am

      No worries. A light heating will not damage it or render it toxic although olive oil should never be used for frying or other higher heat cooking.

      Reply
  9. Thank you both Sarah’s for your comment about flops! I have a disaster in my kitchen on the regular and first batches of every traditional food I’ve made turns out like crap… often several times in a row before I get it right. I’ve even screwed up fermented gingerale by adding too much salt….. What keeps me trying is my son. I see him trying to sit up, crawl, cruise and fall down – sometimes on his face – all day long. He doesn’t let failures stop him, so I don’t either, but traditional cooking is simple, but so much more complicated… and I considered myself a decent cook before.

    I think being honest about the disasters -even laughing out loud about them- gives (some) of us something to laugh at when we are pro’s like Sarah looking back at our fledgeling days. We can even celebrate how far we’ve come.

    Reply
  10. Kate @ Modern Alternative Mama December 8, 2011 at 1:37 pm

    We make our own sauce in the summer and can it. Then I make soaked pitas and put sauce, a drizzle of olive oil, and mozzarella on top and bake them for 10 minutes. It’s a super quick, healthy lunch, and one of my kids’ favorites.

    Reply
  11. Do you have a source for citric acid having MSG? A lot of home canners like to use it because it raises the acidity enough that you can can your tomato sauce in a water bath instead of a pressure canner. I assume that’s why the sauce producers use it too — the acid inhibits bacterial growth without being an artificial preservative. I thought citric acid just came from oranges — where did you hear it had MSG?
    Sheila\’s last post: Conflict or cooperation?

    Reply
  12. I am curious – how is citric acid a form of MSG? I did a little research and it looks like it’s naturally found in citrus. Do they share the same chemical structure?

    Reply
      • Do you think this is true even in organically certified foods? I was going to purchase some citric acid (“NOW” brand, which generally is very healthy) for a homemade dishwasher detergent, but now I’m concerned. I did purchase a more expensive form of citric acid (non GMO) for making homemade cheese. I’d love to hear more of your thoughts on this if possible.

        Reply
    • Sarah and I both get the sprouted 7 grain Food for Life english muffins. They are based off of a scripture in Ezkiel 4:9: “Take also unto thee Wheat, and Barley, and Beans, and Lentils and Millet, and Spelt, and put them in one vessel, and make bread of it…” Because of the mixture of grains, they contain some of the highest quality protein (with at least some ammount of all 9 essential amino acids) you can get from plant-based food. I love their tortillas, too. In fact, I had one spread with crispy almond butter for breakfast this morning! This goes excellently with a big glass of raw milk, but we ran out at my house yesterday. I might have one again when we pick up our milk tomorrow. :D

      Reply
  13. Maria Phillips via Facebook December 8, 2011 at 12:19 am

    I did not know either. We try and avoid all MSG and hidden names in products. Thank you for including this in the article.

    Reply
  14. Rebeca Beldzik via Facebook December 7, 2011 at 11:18 pm

    besides this topic, i remember that u dont like kerrygold butter anymore, i would like to know if u do u recommend another brand? just wondering…

    Reply
    • It’s not that she doesn’t like the brand, she just has said to not but the butter that comes in a tub. The foil-wraped stuff is still high-quality grassfed butter. Go read her actual article for clarification.

      Reply
    • I am also surprised! I thought it was a form of vitamin C. My daughter is checking my canned goods as we speak! (I usually only buy Double Q Salmon, jarred organic spaghetti sauce, and coconut milk.)

      Reply
  15. I never thought to just use tomato paste mixed with olive oil – genius!! We’ll have to try.

    And I am disappointed that I didn’t realize Citric Acid was a hidden msg :( Live and learn everyday……

    Reply
  16. Okay my macaroons turned out a flop! The maple syrup ran across the parchment and turned into a taffy like substance in the oven. My daughter is enjoying the “taffy caramel” as she dubbed it. She can only suck it though. She doesn’t get her palate expander off until next week! Oi, at least nothing is wasted : )!
    Sarah do you have any kitchen “flops” that you might be willing to share? Maybe you are a gifted cook though and things almost always turn out. I have many good days but the pattern has been that if one thing goes bad most things from that day go bad!

    Reply
    • Sarah, TheHealthyHomeEconomist

      My first batch of homemade crackers some time ago were rolled out too thick and they were too hard to eat! Make sure you roll them out thin enough. Too thin is better than too thick. I try to put misfires in the kitchen out of my brain so that I don’t get discouraged as part of the Traditional Cooking adventure are periodic kitchen flops. It’s just part of the process :)
      Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce

      Reply
  17. Oh, my gosh, Sarah, that is SO funny, because I have always done EXACTLY this for making personalized pizzas (except I use sprouted tortillas instead of the sprouted english muffins; I prefer a crispy crust). I mean literally, the sauce is exactly the same, except I use fresh herbs from my herb garden most of the time. Sometimes, for added nutrition, I’ve also beaten a raw egg yolk or two into the sauce. Added nutrition, and there is no difference in the taste!

    Reply

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