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Lunch recipe · from the recipe book

Roasted Zucchini and Cherry Tomato Thyme Pizza Sauce

A thick, jammy sauce of blistered cherry tomatoes and caramelized zucchini, scented with thyme and a touch of garlic, that spreads easily over pizza dough.

Roasted Zucchini and Cherry Tomato Thyme Pizza Sauce

Ingredients

  • 2⅔ cups400 gCherry tomatoeshalved
  • 2 cups chopped250 gZucchinicut into 1/2-inch pieces
  • ½ cup chopped80 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled, whole cloves
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried thyme
  • 2 tbsp30 gTomato paste
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Prepare the vegetables: halve the cherry tomatoes, cut the zucchini into pieces, cut the onion into wedges and peel the garlic cloves.
  3. On the sheet pan, toss the cherry tomatoes, zucchini, onion and garlic with the olive oil, the thyme, the salt and the black pepper. Spread in one layer with the tomatoes cut side up.
  4. Roast for 25 to 30 minutes, until the tomatoes collapse and the zucchini and onion are browned at the edges.
  5. Scrape the hot vegetables and any pan juices into a bowl. Add the tomato paste and red pepper flakes.
  6. Mash with a potato masher, or pulse briefly with an immersion blender, until thick and mostly smooth but still a little rustic.
  7. If the sauce looks loose, simmer it in a small pot for a few minutes until thick enough to spread. Cool slightly, then spread over pizza dough before topping and baking.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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