Pizza Sauce Recipe

Friday night is often pizza night at our house.   Sometimes I make my own dough, sometimes we have refrigerated dough, and other times I use a pre-made crust.   Most nights we have half cheese and peppers and the other half with pepperoni.   Every once in a while I end up making a gourmet pizza.

One thing that is often different is the sauce I use.   I don't have a favorite pizza sauce and I often use whatever jar of marinara or tomato sauce I have open in the refrigerator.   I've been wanting to make pizza sauce for a long time and I was finally able to do it this summer.

We received several pints of tomatoes at our CSA one week and I had a few cans on tomatoes in the cupboard as well.   I used both, along with some seasonings, and made a thick and tasty pizza sauce!

It was easy to can, though the processing time is a long 35 minutes.  Once it was processed I allowed it to cool for 24 hours and now it's resting in the basement with the rest of my canned fruits and vegetables.   I had some leftover and used it on a pizza last week.   I liked that the flavor was simple and not too overpowering.

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Pizza Sauce

Yield: 4 pint jars

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

A smooth pizza sauce lightly seasoned and canned to preserve it.

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Ingredients

• 10 c. fresh tomato puree
• 1 (28 oz) can crushed tomatoes
• ½ c. bottled lemon juice
• 1 Tablespoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 teaspoons garlic powder

Instructions

1. Prepare a boiling water canner and 4 pint jars.
2. Place half the tomato puree in a large stainless steel saucepan. Bring to a boil over high heat, stirring occasionally.
3. Keeping the puree at a boil, add the remaining tomato puree, 1 cup at a time, until it is all added. Stir in the crushed tomatoes.
4. Stir in the lemon juice, oregano, black pepper, salt, and garlic powder.
5. Boil hard, stirring frequently, until the sauce is the consistency of a thin commercial sauce, about 20 minutes. Remove from heat.
6. Ladle the hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace. Wipe the rim. Place the lid on the jar and place a screw band on the jar to fingertip tight.
7. Place the jars in the canner and bring to a boil. Cover the pot and process for 35 minutes.
8. Remove canner lid and allow to cool 5 minutes. Remove from the boiling water and cool for 24 hours.
9. Check seals and store for 1 year.

Notes

Recipe from Ball Complete Book of Home Preserving