Who Doesn’t Love a great Pizza Sauce?
Whether you live in Italy, Ireland, the United States, or any other country, I’m betting you have a favorite pizza joint you frequent often.
There’s just something so flavorful and down to earth when you bite into a well-made pizza spread on your choice crust.
The thin or chewy dough melts in your mouth as all of your favorite toppings are combined, leaving your mouth watering and ready for the next bight. That is if your pizza sauce passes the test.
Without the right base, a pizza can taste like wet cardboard. Since we don’t want that happening, we’re going to make you a pro at sauce making.
Full of fresh, yet simple ingredients, this recipe will have people coming to your house instead of the local pizza place! Ready for the directions and recipe? Here you go.
Prepping Your Tomatoes
- If you have your own garden, then gather the number of tomatoes you want to process or buy them from a farmer’s market or store.
- Now, wash them and place them in a bowl or your sink.
- Set up your processor and the bowls to catch the discarded skin/seeds and the tomato juice/pulp and process.
- Empty your processed tomatoes into a measuring cup to determine the amount you have.
- Next, put your measured tomato product in the pot you will be
- Feed your seeds and skins to your chickens, pigs, or throw them in the trash.
Now that you have your tomatoes prepped here’s the recipe.
Easy Homemade Pizza Sauce Recipe
- 40 pounds of tomatoes (I used Roma’s)
- 1 1/2 Tablespoons lemon juice per pint jar.
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 2 cups chopped onions
- 10 cloves of minced garlic
- 4 teaspoons salt
- 4 teaspoons olive oil
- Peel and mince your garlic.
- Chop your onions.
- Heat your olive oil, onions, garlic,
andsalt in a saucepan on medium heat until the onions are translucent. About 6 minutes. Stir the entire time.
- Add to tomato mixture.
- Now, add the basil and parsley to your tomato puree, and bring to a boil while stirring often.
- Once boiling, reduce heat to medium-high and cook for another 60-90 minutes without a lid.
- Again, stir often so it does not scorch. You are trying to thicken the mixture.
- When your allotted time is up the sauce will have reduced by half.
- Determine your cooking time on whether you like your sauce thin or thick.
- Once your pizza sauce is finished, you can serve it fresh, freeze it, or can it.
Canning Your Pizza Sauce
- Turn your oven to the lowest setting. Mine will go down to 175 degrees.
- Prep your canning area.
- Prepping includes cleaning your jars and heating them in a pot of water on your stove.
- Bringing a small pan of water to a boil, turn it off, and then add your lids.
- Have your rings, a small washcloth, your magnet, and your jar clamp on a towel. The towel helps prevent the filled hot jars from sliding on your countertop.
- You also want a funnel and ladle.
- Once you have everything set up and your lids and jars are hot, you are ready.
- Pour 1 1/2 Tablespoons of lemon juice into each jar.
- Now, fill your jar, leaving 1/2″ from the top.
- Wipe the top clean, removing any spilled sauce.
- Using your magnet, grab a lid from your small pot and place it on your jar.
- Screw on your ring until it is snug.
- Place each jar as you fill them in your warmed oven.
- When your dishwasher cycle is complete, remove the jars, set on a towel, and place another dishtowel over the top.
- Keep under a towel until all of the jars are sealed or for 12 hours.
- Store in a cool dry place.
That’s it, folks!
All you need to do now is grab a jar, look up your favorite dough recipe, gather your toppings, bake, and enjoy the fruit of your labor.