Homemade pizza is a every-other-week or so type of thing around here. You could say we kind-of like it. Since pizza is a regular meal, there needs to be ample supply of yummy pizza sauce!
Pizza sauce is super-duper easy to make! The hardest part is waiting for the sauce to reduce. Other than that, if you have canning supplies, a stock pot, and a food processor (or blender)- you are golden.
In my house, this sauce ends up a bit runnier than store-bought. Could be my lack of patience… guess we will never know and I’ve yet to hear a complaint. We (I) also don’t care for a whole lot of sauce on our pizzas. I can these in jelly jars (8 oz) and one jar is enough for two pizzas. If you like a lot of sauce, you may consider canning in pints or tall (10 oz) jelly jars- although those aren’t always easy to come by.
The Process
Blend it up!! As you may have seen in other posts, I don’t bother peeling or seeding tomatoes- however, this is a “rebel” canning move so I can’t advise you to do this. My family really doesn’t care and, after it is cooked, noticing the seeds/skin is nearly impossible. Unless you are looking for them, you won’t be able to tell the difference.
If you don’t think that will fly in your home, do yourself a solid and peel them the quick way. Bring a pot of water to a boil, toss gently place tomatoes in water, boil for 30 seconds or so, transfer immediately to ice bath. Skin will peel right off. Then go ahead and take the seeds out and pop them in the blender/food processor.
*TIP* Use plum or paste tomatoes to reduce boil time- they are a “meatier” tomato and will produce a thicker sauce
After the tomatoes are pureéd and measured, put them in a large stock pot, add the rest of the ingredients, stir and simmer until reduced to the consistency you desire. It really is that simple!
Don’t forget to also check out my delicious, foolproof homemade pizza dough recipe!
Recommended Post: Perfect Pizza Dough
Pizza Sauce
Ingredients
- 13 cups tomato puree
- 1/2 cup lemon juice bottled or fresh
- 2 tsp oregano dried
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp garlic powder
Instructions
- Prepare canner, jars, and lids.
- Pour pureed tomato sauce into large saucepan. Stir in lemon juice, oregano, pepper, salt and garlic powder. Boil hard, stirring frequently, until mixture is the consistency of a thin commercial sauce, about 15 minutes. Remove from heat.
- Ladle hot sauce into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 1/2 pints and pints 35 minutes. Remove canner lid. Let sit 5 minutes, remove jars from water, cool, label, and store.
Notes
Thank you for stopping by the homestead!
Until next time,
Melissa
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