Roasted Vegetable Pizza Sauce

roasted vegetable pizza sauce

Roasted Vegetable Pizza Sauce is my way of sneaking vegetables Nabeel dislikes, into his food. Pizza is something he will never say no to; this way he gets his pizza frequently now, and I am happy that he is eating what I want him to.
This sauce is a super hit in our family and I use it in many more items than just pizzas. It works well as a soup base due to the roasted flavour or as light gravy over grilled chicken. Can be used as a dip or spread for sandwiches & quesadillas.
The base (of tomatoes) remains the same; I change other vegetables depending upon what is available. The recipe I have shared uses bottle gourd / lauki, however, you can use vegetables like cauliflower, potatoes, peas, carrots, brinjals, onions or even spinach as desired. Remember, to roast the vegetables as per their individual texture.

homemade pizza sauce
What I like the most about this sauce is the roasted tomatoes. Tomatoes, when roasted impart classic, smoky flavour to the dish they are being used in. The mature, concentrated flavours of all the roasted vegetables together bring out a very romantic taste and feel to the sauce. Besides, the sauce is so simple to make all you have to do is throw in vegetables on a tray and pop them in an oven, and then the oven takes over. No sautéing, slow cooking, sweaty foreheads while making this sauce. It’s a breeze and the resultant flavours sweep you off your feet.
Now, let’s get to the Roasted Vegetable Pizza Sauce Recipe, shall we?

Roasted Vegetable Pizza Sauce
Makes 1.5 cups

5 big ripe tomatoes
1 big capsicum
6 garlic cloves, peeled (sliced or crushed)
1 medium green chilli (optional)
1 cup bottle gourd cubes
Oregano, as required
Chilli flakes, as required
Salt, as required
Oil, as required



Step 1 – Cut tomatoes and capsicums into big pieces and place on a greased baking tray. Add garlic and green chilli. Sprinkle salt and oregano. Drizzle generous amounts of oil.


Step 2 – Place the tray in an oven and roast vegetables at 250 C for 25 to 30 minutes.
Step 3 – Remove tray from oven and cool.


Step 4 – Meanwhile, place bottle gourd cubes on a greased baking tray. Sprinkle salt, oregano and chilli flakes. Drizzle generous amounts of oil. Roast in an oven at 250 C for 15 to 20 minutes. Remove and cool.

Step 5 – Blend all the roasted and cooled ingredients together to a smooth sauce. You can also leave it a little chunky, if desired. Store in a container with lid and refrigerate. Can be stored in the fridge for a week or in the freezer up to a month.

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Till then, Love Being a Mommy!


Hearty Valentine Soup

Love is in the air! This Valentine’s Day show some love to your body and see how it loves you back.


Try this wholesome “red” soup which is prepared with the best of season’s vegetables. The soup is the best ever Valentine gift you can give your family for it is oil-free, packed with mixed vegetable goodness providing vigour and nourishment and yes there’s an element of love the form of Love Apples, which is what tomatoes were referred to formerly.

Valentine’s Day, this year, falls on a Sunday and the soup is the right thing to start off the day as a brunch item. Not only does the soup look deliciously red, it is also yum to the core given the nutrition and flavour it draws from its ingredients. The soup has an aromatic flavour that is obtained by the “oil free” tempering of curry leaves and whole spices. It is also a good make-ahead recipe as a huge batch of the puree can be prepared in advance and frozen. Use it as and when the need for something nourishing and good looking arises 🙂

Hearty Valentine Soup Recipe

1 cup bottle gourd / lauki / doodhi, cut into bite size pieces
1 cup tomatoes cut into bite size pieces
½ cup beetroot cut into bite size pieces
½ cup carrots cut into bite size pieces
5 -6 cloves of garlic
1 green chilli, slit
4 – 5 spinach leaves
1 teaspoon cumin seeds / jeera
1 teaspoon mustard seeds / rai
Handful of curry leaves / kadhi patta
Salt as per taste
Lemon juice as per taste
½ no, chicken or vegetable soup seasoning cube

Step 1 – Put bottle gourd, tomatoes, beetroot, carrots and green chilli in a vessel along with 3 cups of water. Boil the vegetables on a medium flame till soft. Partially cover the vegetables while boiling. Do not cover completely as the water will overflow from the vessel on boiling.

Step 2 – Once you switch off the gas, put the garlic, green chilli and spinach leaves in the vessel and cover it completely for 10 minutes. The will soften the garlic and spinach leaves while not overcooking them.

Step 3 – Cool the vegetables and then puree them in a blender. Make sure to pick out the chilli before pureeing. This puree is very precious, I often use it to make pulaos or also add it to my gravies for added flavour and nutrition.

Step 4 – Pour the puree in a thick bottomed pan; add about 1 to 2 cups of water depending upon the consistency you like for the soup. If using a soup seasoning cube then add it now. Season the soup with salt and keep it on simmer while you make the tempering.

Step 5 – Meanwhile, heat a dry griddle (tawa) on a medium flame, once hot dry roast the cumin and mustard seeds till you get their aroma. Next, put the curry leaves and roast them till they curl up and give out a lovely aroma.

Step 6 – Immediately transfer the tempering to the soup and mix well. Simmer the soup for another 10minutes, taste it and adjust seasoning and consistency.

Step 7 – The soup tastes good hot as well as cold. Serve as per your liking.

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here