Home Canned Pizza Sauce {from Fresh or Frozen Tomatoes}
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
- 6 cloves garlic minced
- 1/4 c. olive oil
- 22 lbs. tomatoes fresh or whole frozen
- 3 c. chopped onions
- 2 tbl. dried basil
- 1 tbl. dried oregano
- 1 tbl. dried thyme
- 1 tbl. black pepper (or to taste if you're not as much a
- 1 tbl. sugar or honey (or to taste)
- 2 tbl. salt
- 2 tsp. crushed red pepper flakes
- bottled lemon juice or citric acid: 1 tb. lemon ju 1/2 tb. lemon juice or 1/8 tsp. citric acid for each half-pint jars (i usually use citric acid, as it doesn't add more liquid to our sauce)
- Carbohydrate 0.850114285714286 g
- Cholesterol 0 mg
- Fat 0.0128571428571429 g
- Fiber 0.0539999975476946 g
- Protein 0.163542857142857 g
- Saturated Fat 0.00228857142857143 g
- Serving Size 1 1 Serving (1428g)
- Sodium 0.437142857142857 mg
- Sugar 0.796114288166591 g
- Trans Fat 0.00388285714285714 g
- Calories 4 calories
To prepare tomato puree from frozen tomatoes: (assuming they were cleaned and cored before freezing) leave to thaw 24 hours; drain accumulated juices and put through a strainer to remove seeds and peels (like a Victorio hand-crank or a tripod metal food mill/press). You may need to heat the tomatoes briefly for easier straining, but only until just warmed.To prepare tomato puree from fresh tomatoes: wash, core and halve tomatoes; heat to boiling (I use a 12-qt. stockpot and a 6-qt. soup pot for 22 lbs); put through a strainer to remove seeds and peels.Make the pizza sauce: in a 12-qt. stockpot cook onions and garlic in the olive oil over medium heat until the onion softens. Add tomato puree and all the seasonings (basil through pepper flakes), bring to a boil, reduce heat and cook for about 30 minutes, uncovered. Process with an immersion blender to make a smoother sauce (or carefully blend in batches).Bring back to a boil; reduce heat and simmer, uncovered, until sauce reaches desired consistency (reduced by ¼ to â…“), usually an hour or two. Make sure to stir occasionally to prevent sticking (if you have a thin-bottomed stock-pot, stir more often to prevent scorching).To can: add the lemon juice or citric acid to each clean, warm jar, fill jar with sauce leaving ½-inch headspace and attach lids and rings until fingertip-tight. Place in canner rack and repeat with remaining jars to fill canner (keep sauce, lids and jars warm, as you will need to do a couple canner loads when using half-pints). Process both pints and half-pints for 35 minutes in a boiling-water canner (find more details in our Canning 101 steps found in the recipe index).Note: to prevent siphoning, recent recipes have you leave the jars in the water for 5 minutes after removing lid and turning off heat, though I don't always do this and I rarely have a problem with unsealed lids.Remove to a towel-lined surface and let sit undisturbed for 24 hours before checking seals, labeling and storing in a cool, dark place.
