Making & Canning Homemade Pizza Sauce

Making & Canning Homemade Pizza Sauce

Pizza sauce is not spaghetti sauce.  It is not salsa.  It is not chunky, lumpy or full of green peppers and odd stuff.

pizza sauce 16.1

Pizza sauce is simple, smooth, spreadable and not complicated.

This pizza sauce is simple & you’re sure to love it.

Ingredients:

  • Tomatoes
  • Onions & Garlic
  • Olive Oil
  • Fresh Basil
  • Salt
  • Lemon Juice (for cans)

It just doesn’t take a lot of fancy ingredients to make fabulous pizza sauce.  I grow pretty much everything I eat, so this sauce is no exception.  Almost everything in these jars came from my garden.  Which brings me endless joy.

PIZZA

Homemade Pizza – Handmade Crust from fresh flour, Fresh Pizza Sauce from the garden… This will not last long!

I have made 2 batches this summer and we are quickly inhaling the first batch.  If I don’t want to run out by next summer’s harvest I’m gonna need to keep making this.

Perfect, Simple, Homemade Pizza Sauce

First, let’s prep the tomatoes.

The great thing about pizza sauce is peeling your tomatoes is completely optional.  I peeled my first batch.  I left the peels on the tomatoes when I made my second batch of pizza sauce.  Guess what?  I can’t tell a difference.  If anything, the batch with the peels is more appealing because it’s more of a “red” color than “orange.”  The taste is the same.

The reason peels don’t matter in pizza sauce is because everything is going to get blasted with an immersion wand.  I literally emulsify this into nothing but a red-orange thick sauce.  You will never know there was a peel in the pot.

pizza tomato Image

Begin by washing and removing the cores from the tomatoes.

Next, quarter your tomatoes & squeeze out most of the seeds & juice.

You really don’t want to skip this step.  If you make your pizza sauce with all that juice you will have some seriously watery sauce….. or you will have to cook your sauce for 6 hours to get rid of all the juice…. or you will have to add a can (or 10) of tomato paste to get it to be sauce.

tomato 10

You could use a food mill.  If you are like me and do not have a food mill you can just shove all the seeds out with your thumbs and toss the tomato “meat/flesh” into your giant sauce pot for the sauce.  No need to get EVERY seed out, but try to get most of them (they will make your sauce bitter).  It’s OK if some seeds make it into your sauce.  We’re going to puree this with the wand – so the seeds will be turned to paste like everything else.

Notice how I am using a strainer to catch all the seeds?  What is draining into the pitcher underneath the strainer is pure, beautiful, tomato juice that I will be putting in cans later.  Go here to see how I can the juice.

Now, we have a giant pot of clean, quartered, de-juiced, tomatoes.

pizza sauce 3

Wash your hands and dive in.  Squish all the ‘maters into mush.  When all the big hunks are squashed into goop, move the sauce pot to the stove top &  turn on the heat to medium.

Go grab a cutting board – we need to chop the garlic & onions.

pizza sauce Collage

Chop your garlic & onions and saute them in a hot skillet with the olive oil.  Once onions are clear, dump it all into the pot of tomatoes.

Add the 3 Tbsp of salt & bring it back to a simmer.
pizza sauce 10

This is the time to get out your immersion wand and go to work.  Blend the contents until you have…. sauce.  There will no longer be hunks of tomato, bits of onion or pieces of garlic.  It will be a wonderful, full-flavored sauce.

Now we add the basil!

We blended everything before adding the basil on purpose.

You do not want to “blend” the basil with an immersion wand, or anything else for that matter, or you will have green pizza sauce.  It would taste the same, but look like it died last year.  To avoid green sauce, add the basil AFTER you blend everything else up.

pizza basil Image

Wash fresh basil, remove stems & chop into bits.  Shove as many of the basil bits as you can possible get into 1/2 Cup.  You want lots of basil – it’s wonderful.  Toss the chopped basil into the sauce & continue to simmer.

pizza sauce 14

The sauce will have a red-orange color with pieces of fresh basil floating around making everything fabulous.  Taste your sauce & add more salt if needed.  Cook until desired thickness (if you removed most of the juice it won’t take long).

Add 1 tablespoon bottled lemon juice to each pint jar.  Ladle hot sauce into hot jars.  Leave 1/2 inch headspace.  Wipe rims clean and adjust 2 piece lids.  Process in boiling water bath for 35 minutes.  Begin timing after water boils.

For a step-by-step on hot water bath canning go here.

pizza sauce 15

Now, we just need to make some pizza crust & we have dinner!

PIZZA

Homemade Pizza for Dinner (or lunch) is always a hit

For a step-by-step on hot water bath canning go here.

For homemade pizza crust go here.

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Happy Canning!

Candi

Print Recipe
Pizza Sauce
Pizza sauce is simple, smooth, spreadable and not complicated. This pizza sauce is easy to make (no peeling tomatoes- Yay!) & you’re sure to love it.
Course Preserves
Cuisine Canning, Italian
Servings
batch
Ingredients
Course Preserves
Cuisine Canning, Italian
Servings
batch
Ingredients
Recipe Notes

Begin by washing and removing the cores from the tomatoes.  Cut out and discard any bad spots.  Quarter your tomatoes & squeeze out most of the seeds & juice. If you leave all the juice in - your sauce will be watery (thin).  Use your hands to squish all the ‘maters into mush.  Put in heavy bottomed pot & put on stove turned to medium heat.

Dice onions & mince garlic.  Saute them in a hot skillet with the olive oil.  Once onions are clear, add them, garlic & oil to the pot of tomatoes.  Add salt.  Bring it back to a simmer. Use an immersion wand to blend the contents into sauce.

Chop your fresh basil leaves & cram as much as you can possibly get into 1/2 Cup.  You want lots of basil – it’s wonderful.  Toss the chopped basil into the sauce & continue to simmer.  The sauce will have a red-orange color with pieces of fresh basil floating around.  Taste your sauce & add more salt if needed.  Cook until desired thickness (if you removed most of the juice you won't have to cook too long).

Add 1 tablespoon bottled lemon juice to each pint jar.  Ladle hot sauce into hot jars.  Leave 1/2 inch headspace.  Wipe rims clean and adjust 2 piece lids.  Process in boiling water bath for 35 minutes.  Begin timing when water boils.

For a step-by-step on hot water bath canning go here.

For homemade pizza crust go here.

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.

 

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