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Perfect Paleo Pizza Sauce from Scratch

When it comes to making a truly satisfying Paleo pizza, the sauce is every bit as important as the base and toppings. A well-balanced sauce ties everything together, delivering bold, rich flavour in every bite. This Paleo pizza sauce recipe uses fresh, wholesome ingredients and skips the unnecessary additives found in most store-bought options.

Whether you're hosting a Friday night pizza party or batch-prepping for the freezer, this simple yet flavour-packed tomato sauce will quickly become a staple in your kitchen. Once you’ve made it yourself, you’ll never want to go back to bottled versions again.

With just a few everyday ingredients—like onion, garlic, tomato paste, and dried herbs—you can whip up a pizza sauce that’s full of natural goodness. There’s no refined sugar, no preservatives, and absolutely no grains, making it a perfect match for a Paleo lifestyle.

Paleo pizza sauce recipe tomato basil oregano
Print Recipe
5 from 1 vote

Recipe: Pizza Sauce

Discover the perfect paleo pizza sauce recipe with onion, garlic, oregano, and basil. Easy to make and a great base for any paleo pizza!
Prep Time6 minutes
Total Time6 minutes
Course: Condiments, Sauces
Cuisine: Italian, Paleo
Keyword: Easy Pizza Sauce, Gluten-Free Pizza Sauce, Homemade Pizza Sauce, Paleo Pizza Sauce
Servings: 4 Serves
Calories: 50kcal
Cost: $5

Equipment

  • Whisk
  • Mixing bowl

Ingredients

  • 200 g tomato paste
  • 250 ml water
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil

Instructions

  • Combine Ingredients: In a mixing bowl, combine the tomato paste, water, sea salt, black pepper, onion powder, garlic powder, oregano, and basil.
  • Mix Thoroughly: Use a whisk to mix the ingredients together thoroughly until well combined.
  • Prepare for Use: Spoon the pizza sauce out onto the pizza bases as required.
  • Optional Cooking: You don't need to cook the pizza sauce, as you'll be cooking it with the pizza. However, if you prefer a thicker sauce, heat and stir it until it thickens to your liking.

Why Homemade Paleo Pizza Sauce?

Many store-bought pizza sauces are full of hidden sugars, oils, and thickeners that don’t align with Paleo principles. When you make your own sauce, you have complete control over every ingredient. This is especially important if you're following a strict Paleo diet or trying to avoid processed foods.

This recipe celebrates simplicity. It’s proof that you don’t need artificial ingredients to achieve a rich, savoury tomato flavour. You’ll get all the depth you need from naturally sweet tomatoes, aromatic herbs, and fresh garlic and onion.

Ingredients Breakdown

Let’s take a closer look at what goes into this Paleo pizza sauce:

  • Tomato paste: Provides a rich, concentrated base. Be sure to choose one with no added sugar or preservatives.
  • Onion: Adds a subtle sweetness and complexity. You can grate it or finely chop it, depending on your preferred texture.
  • Garlic: Essential for that unmistakable Italian-style flavour. Use fresh cloves for the best taste.
  • Oregano and basil: These dried herbs are classic pizza seasoning staples. You can also add thyme or rosemary for variety.
  • Olive oil: Helps carry the flavours and gives the sauce a silky mouthfeel.
  • Salt and pepper: Essential for balancing the acidity of the tomatoes.

You don’t need to simmer the sauce if you're in a hurry, but cooking it briefly can enhance the flavours and help it thicken. If you like a chunkier sauce, you can add chopped fresh tomatoes or even a few sun-dried tomatoes for depth.

Pairing with a Paleo Pizza Base

Of course, the sauce is just one part of the pizza equation. To complete your meal, you'll need a reliable grain-free crust. Fortunately, I’ve created a recipe that ticks all the boxes. Find out how to make my grain-free Paleo pizza base here. It's firm enough to hold your toppings and has a satisfying chew—without any gluten or refined flour.

When paired with this pizza sauce, the combination makes for a truly wholesome pizza that’s free from dairy, grains, and sugar. It’s a brilliant example of how satisfying and flavourful Paleo cooking can be.

Customising Your Paleo Pizza Sauce

One of the best things about this recipe is how flexible it is. You can easily adjust the ingredients to suit your tastes or the toppings you're planning to use. Here are a few ideas to customise your sauce:

  • Add chilli flakes for a spicy kick
  • Stir in nutritional yeast for a hint of cheesy flavour
  • Include a splash of balsamic vinegar to bring out the sweetness of the tomatoes
  • Use smoked paprika for a subtle smoky undertone

If you’re making a Mediterranean-style pizza, try incorporating olives or capers into the sauce itself for added brininess. If you’re keeping it classic with meat and vegetables, a dash of rosemary or thyme can take the flavour up a notch.

Tips for Making the Best Sauce

Here are a few tips to make sure your Paleo pizza sauce turns out perfect every time:

  • Use the best-quality tomato paste you can find. It should be thick and deep red with no added sugar.
  • Don’t skip the olive oil. It helps carry the flavours and adds richness.
  • Taste as you go. Adjust the salt, pepper, and herbs to your liking.
  • Blend it if you prefer a smoother texture. You can use a stick blender or small food processor.

If you want a thicker sauce (especially helpful if you're using juicy toppings like mushrooms or zucchini), you can simmer it gently for 10–15 minutes before using. This will also concentrate the flavours and reduce excess moisture.

Paleo Pizza Sauce – Storage Tips

This pizza sauce is excellent for meal prep. Make a large batch and store it in small portions, so you always have some on hand. Here’s how:

  • Refrigerate: Store in an airtight container and use within 5–7 days.
  • Freeze: Portion into small containers or silicone trays. Once frozen, transfer to freezer bags. It will last for up to three months.

To thaw, simply place in the fridge overnight or defrost gently in a saucepan over low heat. You can also warm it in the microwave if you’re in a rush—just be sure to stir regularly to ensure even heating.

Choosing the Right Tomato Paste

Be selective with your tomato paste. Many commercial versions include sugar, citric acid, and even preservatives. Look for a product with one ingredient only—tomatoes. If possible, opt for organic brands to avoid pesticide residues.

Some pastes also include herbs or garlic. While this isn’t necessarily bad, it does limit your control over the final flavour. For the best results, choose a plain, unseasoned tomato paste and add your own herbs and spices.

Pizza Night, Reinvented

There's something so satisfying about making your own pizza from scratch—especially when every part of it aligns with your nutritional goals. Whether you’re sharing it with family or enjoying a quiet night in, this Paleo pizza sauce helps you enjoy comfort food without compromise.

Experiment with different topping combinations, or keep it simple with tomato, basil, and roasted capsicum. However you dress your pizza, this sauce provides the ideal base to let your ingredients shine.

Have You Tried This Recipe?

If you've given this Paleo pizza sauce a go, I’d love to hear about it. What did you pair it with? Did you add any extra herbs or spices? Your tips and tweaks might just inspire someone else to try a new version!

Drop your comments below or share your creations on social media—I always love seeing your Paleo pizza night successes.

Paleo pizza sauce recipe tomato basil oregano

6 Creative Uses for Leftover Herb Stems

When a recipe calls for a few fresh basil leaves, a bit or parsley or oregano, what do you do with the stems that get left behind?

If you've been throwing them away – STOP!

Use them whole

For big stems like rosemary, try adding them whole to sauces and soups, then removing them whole before serving.

what to do with leftover herb stems basil rosemary waste produce ideas paleo diet

Make a veggie broth

Keep a bag in the freezer and add stems as you use them. When the bag is full, it's time to make veggie stock!

Use them as herbs

In the conventional way – chop them up really finely and add them to your recipe

Use them as kebab skewers

This one takes a bit more preparation, but it you have big herb plants like rosemary, save the long stems. Wash them thoroughly, then freeze them. Use them frozen in the place of a wooden or metal skewer to have deliciously rosemary infused meat and veggies on your next barbecue!

Make herb infused olive oil

Simply add the stems in an airtight container with some olive oil and leave for a few days. Next time you use the oil, it will have a delicious herb-infused flavour.

Stuff with them

When you stuff a bird or fish, use the leftover herb stems. Remove before serving and the herbs will have infused into the meat/ fish perfectly.

Dry and Powder for Seasoning

If you’ve got a dehydrator or even just a sunny windowsill, you can dry leftover herb stems instead of binning them. Once dry, blitz them into a fine powder using a food processor or spice grinder. This DIY seasoning can be sprinkled onto meats, vegetables, or even blended into Paleo-friendly sauces and dressings. It's a great way to preserve flavour and reduce waste at the same time.

Use in Herbal Teas and Infusions

Many herb stems, like mint, lemon balm, thyme or basil, can be steeped in hot water to create light, refreshing teas. If you're feeling adventurous, try combining different herb stems to make your own custom blends. This is especially good if you're winding down in the evening and want a caffeine-free, natural drink. Just make sure to rinse the stems thoroughly beforehand.

Blend into Pestos and Sauces

While traditional pesto uses only the leaves, the stems of herbs like parsley and coriander are packed with just as much flavour. Try blending stems in with your usual pesto ingredients – you may even find the texture improves. The key is to blend well so they’re completely broken down, leaving no stringy bits behind.

Natural Food Wraps and Steamers

Large herb stems like lemongrass, bay, or rosemary can be used as a base for steaming fish or vegetables, acting as a rack to prevent sticking while also adding a subtle aroma. Similarly, soft, flexible stems from parsley or coriander can be used to tie up food bundles when steaming in parchment or foil, adding both function and flavour.

Add to Ferments

If you're into fermenting your own vegetables (think sauerkraut, kimchi or carrots), herb stems can be added to the jar to bring subtle extra flavour to your ferments. Dill stems work brilliantly with pickles, while thyme and oregano stems add a depth of flavour to brined vegetables. They also look visually interesting through the glass!

Repurpose into Natural Cleaners

This might sound odd, but some herb stems like mint, thyme, and rosemary have natural antibacterial properties. Steep the stems in white vinegar for a couple of weeks and strain. You’ll be left with a wonderfully fragrant, chemical-free household cleaner that’s perfect for wiping down kitchen benches.

Use in Ice Cubes for Cooking and Drinks

Add finely chopped herb stems into ice cube trays with water or olive oil and freeze. You can then toss them straight into a hot pan to begin a recipe, or drop into sparkling water for a subtly flavoured herbal drink. This method locks in the freshness and makes your next cooking session even easier.

Compost or Feed Your Plants

If none of the above ideas appeal, herb stems still have one final use: compost. Adding them to your compost pile or worm farm will contribute to rich, nutritious soil. If you’re growing herbs yourself, it’s a nice way to complete the cycle and keep your garden flourishing.

Why It Matters

Reducing food waste is one of the most powerful, practical steps you can take to live a more sustainable life. From a Paleo perspective, it also fits beautifully with the philosophy of making the most of natural resources, respecting food, and using whole ingredients in creative ways. Every time you repurpose an ingredient that would otherwise be discarded, you’re supporting not only your health, but also the environment.

What About Stems That Are Tough or Woody?

Not all stems are created equal. The tougher, woodier stems of herbs like rosemary and thyme are best suited to infusions, stocks, or as roasting aromatics. Trying to eat them raw or even finely chopped can leave a fibrous texture that’s not pleasant in most dishes. The trick is to match the use to the stem’s texture and intensity — if it’s soft, blend it. If it’s hard, infuse it.

A Note on Storage

If you’re not ready to use your stems straight away, don’t toss them. Wrap them in a damp paper towel and store them in a sealed container in the fridge for a few days. Alternatively, freeze them in a ziplock bag and pull them out as needed for stocks, teas, or marinades.

Final Thoughts

Herb stems are one of the most underappreciated parts of the plant. While many people instinctively discard them, there’s no reason they can’t be repurposed to enhance flavour, reduce waste, and save money. Whether you’re simmering a broth, blending a sauce, or cleaning your kitchen, there’s always a clever way to use those leftover stems. So next time you’re chopping herbs, pause before you compost — and give those stems a second life.

Chilli Tomato & Bacon Soup (Paleo Style)

This is one of my go-to batch cooking recipes as it provides lots of portions of soup, perfect for taking to work. And who could resist a tomato and bacon soup? It has bacon in it, after all. Depending on what I have at home, I often use tinned tomatoes, instead of fresh. I tend to have chicken stock in the freezer, but otherwise, try it with bone broth – or even water if you have neither.

This hearty soup is not only delicious but also easy to prepare, making it a great addition to your meal prep routine. The combination of tomatoes, bacon, and chili provides a satisfying and warming meal that's perfect for any time of the year.

chilli tomato bacon soup recipe paleo diet
Print Recipe
5 from 1 vote

Recipe: Chilli, Tomato & Bacon Soup

This Chilli, Tomato & Bacon Soup is a hearty and nutritious Paleo meal. Perfect for batch cooking, it provides multiple portions that are ideal for taking to work. The combination of tomatoes, bacon, and a touch of chili creates a comforting and flavorful soup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soups
Cuisine: Paleo
Keyword: Batch Cooking Soup, Chilli Tomato Bacon Soup, Hearty Soup, Paleo Soup
Servings: 6
Calories: 200kcal
Cost: $15

Equipment

  • Large pan
  • Blender

Ingredients

  • Dash of extra virgin olive oil
  • 2 large brown onions finely diced
  • 8 bacon slices chopped
  • 15 - 20 tomatoes chopped (depending on your preference you may choose to peel and de-seed)
  • 1 1/2 litres of chicken stock
  • 4 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 5 tablespoons fresh basil chopped
  • sea salt and black pepper

Instructions

  • Heat the Oil: First, heat the oil in a large pan over medium heat and gently fry the onions and bacon.
  • Add the Tomatoes and Stock: When the onions become soft, add in the chopped tomatoes, chicken stock, tomato paste, chili powder, and seasoning. Stir to combine.
  • Bring to a Boil: Next, bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally.
  • Simmer: Allow the soup to simmer for about 20 minutes until the flavors are well combined and the tomatoes are tender.
  • Blend: After about 20 minutes, remove the pan from the heat. Then, blitz the soup in a blender until your desired consistency has been reached.
  • Serve: Finally, serve the soup hot, garnished with fresh basil, and enjoy!

Why This Tomato and Bacon Soup is a Must-Try

If you’re looking for a soup that ticks all the boxes for flavour, simplicity, and convenience, this tomato and bacon soup is a clear winner. With the rich depth of slow-cooked tomatoes, the smoky saltiness of bacon, and the gentle kick of chili, it’s incredibly satisfying. What makes it even better is how well it freezes, making it ideal for meal prep or emergency meals when you just don’t feel like cooking.

Batch Cooking and Freezer-Friendly

One of the best aspects of this soup is how well it suits batch cooking. Double or triple the ingredients and you’ve got lunches sorted for the week, or a quick dinner ready to go whenever you need it. Once cooled, simply portion it into containers, label them with the date, and freeze. It reheats beautifully either on the stovetop or in the microwave, and the flavours actually deepen over time, making it even tastier a few days after it’s made.

Tips for Making the Best Tomato and Bacon Soup

  • Use high-quality bacon: The bacon is the star of the show here, so don’t skimp. Look for nitrate-free, pasture-raised bacon if possible. It adds a deeper flavour and aligns with Paleo principles.
  • Don’t rush the onions: Cooking your onions slowly until they’re soft and sweet adds incredible depth to the base of the soup. It’s worth taking your time on this step.
  • Stock options: Chicken stock, beef stock, or bone broth all work well in this recipe. If you’re using water, consider adding extra herbs and spices to compensate for the flavour.
  • Spice it up or down: If you love spice, feel free to increase the amount of chili or add a splash of hot sauce. For a milder soup, reduce or omit the chili entirely.

Customising Your Soup

This soup is wonderfully adaptable. Here are a few ways to make it your own:

  • Add vegetables: Carrots, celery, or capsicum make great additions if you want to sneak in some extra veggies. Dice them finely and add them when you’re sautéing the onions.
  • Make it creamy: For a creamier version, blend the soup and stir through some coconut milk or cashew cream before serving.
  • Top it off: Try garnishing with fresh herbs like basil or parsley, a swirl of coconut cream, or even some crispy bacon crumbles.

Is Tomato and Bacon Soup Paleo-Friendly?

Yes, absolutely – with a few considerations. Be mindful of the ingredients in your bacon and tinned tomatoes, as many brands contain added sugar, preservatives, or other additives. Always opt for clean, whole food ingredients where possible. If you’re strict Paleo, choose homemade bone broth and ensure all components align with your dietary guidelines.

Serving Suggestions

While this soup is satisfying on its own, it also pairs beautifully with some Paleo-friendly sides:

  • Cauliflower rice: A small scoop stirred into the soup adds texture and extra nutrition.
  • Paleo bread or crackers: Ideal for dipping and soaking up the rich tomato broth.
  • A simple green salad: Fresh greens tossed with olive oil and lemon juice make a perfect, crisp contrast to the warm soup.

Using Leftovers Creatively

If you find yourself with extra soup and want to mix things up, here are a few creative ideas:

  • Tomato and bacon shakshuka: Simmer the soup in a frying pan and crack a couple of eggs into it. Cover and cook until the eggs are just set. Serve with avocado on the side.
  • Sauce for zucchini noodles: Blend the soup until smooth and serve it over spiralised zucchini or roasted vegetables.
  • Soup-stuffed sweet potatoes: Pour hot soup over baked sweet potatoes and top with a dollop of coconut yoghurt and herbs.

Storing and Reheating Tips

Allow the soup to cool completely before storing. Keep it in an airtight container in the fridge for up to 5 days. For longer storage, freeze in individual portions. To reheat, use a saucepan on medium heat until warmed through, or microwave in short bursts, stirring in between.

Perfect for Work Lunches

This soup is a lunchtime hero. Pop a portion into a thermos and it’ll still be hot by the time you’re ready to eat. It’s warming, nourishing, and far more appealing than the usual takeaway options. Plus, the bacon makes it feel indulgent – without compromising on health.

Health Benefits of the Key Ingredients

Tomatoes are rich in antioxidants, particularly lycopene, which is associated with reduced risk of heart disease and some cancers. They’re also a great source of vitamin C, potassium, folate, and vitamin K.

Bacon, when sourced properly, can be a good protein source. It also provides B vitamins and selenium. Moderation is key, and it’s best enjoyed as a flavour enhancer, as in this recipe.

Chili offers a metabolism boost and may help support weight management thanks to capsaicin, the compound that gives it heat. It’s also rich in vitamin C and beta carotene.

Chicken stock or bone broth provides minerals like calcium, magnesium, and phosphorus. It’s hydrating and supports gut health, especially when made from scratch.

Make It Your New Favourite

This tomato and bacon soup is the kind of recipe that becomes a household staple. It’s comforting, quick to make, and endlessly adaptable. Once you’ve made it a few times, you’ll be able to whip it up from memory with whatever ingredients you’ve got on hand. It’s Paleo-friendly, budget-friendly, and sure to impress even the pickiest eaters.

Final Thoughts

There’s something timeless about a good bowl of soup, and this one has all the makings of a classic. Whether you’re looking for a reliable lunch to take to work, a starter for a dinner party, or just something nourishing to curl up with on a cool evening, this tomato and bacon soup delivers. Try it with your own twists and see just how versatile it can be.chilli tomato bacon soup recipe paleo diet

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