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.
- 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
- Prepare a boiling water canner and 4 pint jars.
- Place half the tomato puree in a large stainless steel saucepan. Bring to a boil over high heat, stirring occasionally.
- 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.
- Stir in the lemon juice, oregano, black pepper, salt, and garlic powder.
- Boil hard, stirring frequently, until the sauce is the consistency of a thin commercial sauce, about 20 minutes. Remove from heat.
- 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.
- Place the jars in the canner and bring to a boil. Cover the pot and process for 35 minutes.
- Remove canner lid and allow to cool 5 minutes. Remove from the boiling water and cool for 24 hours.
- Check seals and store for 1 year.
Recipe from Ball Complete Book of Home Preserving