Healthy and Tasty Veggie Pizza Sauce for Kids in Bali, Indonesia

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly to remove dirt and impurities.

Dice the tomatoes into small pieces, grate the carrot and zucchini for a smoother texture, and finely chop the red bell pepper to blend well into the sauce.

Step 2: Sauté the Base Ingredients

Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.

Add the finely chopped shallots, minced garlic, and bruised lemongrass stalk. Sauté for 2-3 minutes or until the mixture becomes fragrant and golden.

Stir frequently to avoid burning the garlic, as this will affect the flavor.

Step 3: Cook the Sauce

Add the diced tomatoes, grated carrot, zucchini, and chopped bell pepper to the pan. Stir well to combine with the base ingredients.

Cover the pan and allow the vegetables to simmer for 10-15 minutes on low heat. Stir occasionally to prevent sticking.

Incorporate galangal paste, kecap manis, dried oregano, salt, and pepper into the mixture. Stir thoroughly to ensure the spices and seasonings are evenly distributed.

Step 4: Blend and Finalize

Remove the lemongrass stalk carefully to avoid its woody texture in the final sauce.

Use a handheld blender to puree the mixture until smooth and creamy. Alternatively, transfer the mixture to a countertop blender for a smoother finish.

Return the blended sauce to the pan and simmer for an additional 5 minutes to thicken. Adjust seasoning to taste if necessary.

Step 5: Serve or Store

Serve immediately as a pizza topping or dip, or let it cool completely before storing. 

The sauce can be refrigerated in an airtight container for up to 3 days or frozen for up to a month.