Here we go!! This is my recipe for canning pizza sauce!
*I want to update. WE have used a can of this sauce for pizza and it tastes EXACTLY like what we buy in the store!! I feel that I have done a great job! Go me!! :oP
The Origional Recipe:I had no clue how to do this, but everyone insisted that the house smelled, and that it tasted like pizza sauce!
4 dozen garden fresh tomatoes
1 can tomato paste (optional)
1 large onion
2-3 garlic cloves
15 fresh basil leaves (add more to taste)
2 tsp. oregano (I also added 1 tsp. fresh)
2 bay leaves
salt and pepper to taste
1 tbls. sugar (cuts out the acid but may omit)
1/2 large yellow squash (or zucchini)(optional)
Cook tomatoes in boiling water for 3 minutes to blanch. Quickly place out of hot water into cold ice water to cool down. After cooling, drain and remove skins. Skins should peel of very easily, and I also take out core. Gently peel some of the pockets back on the tomato and remove the seeds. I didn't do this with them all, but maybe half.
In a blender add a few tomaotes, onion, garlic, basil, oregano, squash and salt and pepper; blend. Add remaining tomatoes to large stock pot, add in ingredients from blender.
bring to a simmer and cook for atleast 2 hours reducing the liquid. If it isn't thick enough add a can of tomato paste and adjust seasonings, add sugar. TAKE OUT BAY LEAVES! Blend with stick blender for smoother consistancy.
When it is thick and tastes how you want it pour into 16 oz. jars. It should make about 12 jars. Hot water bath for 15 minutes, take out and let cool to seal.
*I want to update. WE have used a can of this sauce for pizza and it tastes EXACTLY like what we buy in the store!! I feel that I have done a great job! Go me!! :oP
The Menu:
Pizza Sauce
The Origional Recipe:I had no clue how to do this, but everyone insisted that the house smelled, and that it tasted like pizza sauce!
4 dozen garden fresh tomatoes
1 can tomato paste (optional)
1 large onion
2-3 garlic cloves
15 fresh basil leaves (add more to taste)
2 tsp. oregano (I also added 1 tsp. fresh)
2 bay leaves
salt and pepper to taste
1 tbls. sugar (cuts out the acid but may omit)
1/2 large yellow squash (or zucchini)(optional)
Cook tomatoes in boiling water for 3 minutes to blanch. Quickly place out of hot water into cold ice water to cool down. After cooling, drain and remove skins. Skins should peel of very easily, and I also take out core. Gently peel some of the pockets back on the tomato and remove the seeds. I didn't do this with them all, but maybe half.
In a blender add a few tomaotes, onion, garlic, basil, oregano, squash and salt and pepper; blend. Add remaining tomatoes to large stock pot, add in ingredients from blender.
bring to a simmer and cook for atleast 2 hours reducing the liquid. If it isn't thick enough add a can of tomato paste and adjust seasonings, add sugar. TAKE OUT BAY LEAVES! Blend with stick blender for smoother consistancy.
When it is thick and tastes how you want it pour into 16 oz. jars. It should make about 12 jars. Hot water bath for 15 minutes, take out and let cool to seal.
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