Every year when the tomatoes in our garden begin to ripen I get so stimulate. not only do we have delicious tomatoes to eat, but it is besides prison term to pull out all of our favorite tomato recipes for canning or freeze .
And when it is no longer garden temper and the weather turns cool, it is nice to see our canning pantry full of all of our canned goods made from the grow out of our garden .
It is stocked full of tomato juice, salsa, diced tomatoes, tomato sauce, tomato jam, barbecue sauce, homemade ketchup and even our celebrated Bloody Mary mix that we use throughout the year.
But one of my front-runner things to make is our homemade pizza sauce recipe .
Our homemade pizza sauce made from garden fresh tomatoes. We use it not lone for pizza, but in many other recipes. We add it as the sauce for our pizza casserole, pizza spaghetti, as a dip for boodle sticks, inside our pepperoni pizza rolls and calzones .
It is great to have a few jars in the pantry for a last-minute or busy weeknight meal. Boil some noodles, add in some sauce, pepperoni and cheese and bake it for a quick weeknight pizza casserole dinner .
Or how about making homemade pizza on the grill ? It is a capital way to enjoy pizza without heating up the kitchen. Our grilled pizza dough recipe has become a favored among many readers .
And it is so easy making our homemade pizza sauce recipe using our Tomato Strainer. We would be lost without it ! It saves us therefore a lot time and feat when preparing our garden tomatoes for can .
It removes the peels and seeds and leaves you with merely the pulp necessary for the recipe .
Of course, if you don ’ t have a food strainer, you can peel and remove the seeds using the pale process. Just rate your tomatoes in boiling water for 1 minute and then immediately place them in an ice water bathtub .
arsenic soon as they are aplomb enough to handle the skins will peel off well !
Our absolute favorite tomato variety to use when making sauces is San Marzano tomatoes. They are nice and thick and have a small seed core.
What Type of Tomatoes Make The Best Pizza Sauce?
It is well to use spread tomatoes when making pizza sauce. The chummy walls of paste tomatoes will make for a decent and thick sauce .
We love our San Marzano tomatoes, but you could besides use Roma or Amish paste tomatoes deoxyadenosine monophosphate well. In fact, we normally end up using all three in a individual batch because we use whatever is ripe at the time .
Although if you have a kind of slicing tomatoes, you can use them a well. however, you will need to allow for extra time for the sauce to thicken. equitable be certain not to use low-acid tomatoes if you plan on canning the sauce .
But no matter what tomatoes that you use, the key to this homemade pizza sauce recipe is patience. You must let the sauce simmer for an hour or more to reduce down to the traditional thickness of pizza sauce .
But believe me, it is wholly worth the time !
Homemade Pizza Sauce Recipe From Fresh Tomatoes
*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.
*Makes 8-9 pints
- Paste tomatoes
- Dried oregano
- Kosher Salt
- Fresh ground black pepper
- Garlic powder
- Bottled Lemon Juice
As the tomatoes begin to cook down, the liquid will begin to evaporate and the sauce will start to thicken.
The first mistreat in making Homemade Pizza Sauce is to wash the tomatoes and remove the core and any bad spots .
If you don ’ t have a tomato strainer, you will need to remove the skins by bridge player. Do this by placing the tomatoes in boiling body of water for 1 moment, working in batches as needed .
then immediately remove tomatoes and submerge them in an methamphetamine urine bath for one moment. Remove them from the water and set away until cool enough to handle .
following, make a small slit on the surface of the tomato and remove the skin. At this distributor point it should peel off easily .
then cut the tomato in half and remove and discard the seed core. Dice the tomatoes into large chunks and position in a food central processing unit or blender, working in batches if needed .
We have a Hamilton Beach 12 cup food processor that can hold a lot of tomatoes. however, if your food processor is on the modest side, it would be best to use a blender .
once the tomatoes have been pureed pour them into a big stockpot. then proceed to the cook instructions below .
Using a food strainer makes easy work of removing both the skin and seeds from the tomatoes.
Tomato Strainer Instructions
however if you have a tomato strainer the steps to remove the skins and seeds are a small unlike. get down by dicing the tomatoes into large chunks .
then place them in a bombastic stockpot over average heat and bring to a abstemious simmer, stirring frequently so that the tomatoes on the bottom preceptor ’ thyroxine stick or burn .
once the tomatoes have been heated adequate to soften slenderly, place them in the food strainer with the salsa or pizza sauce attachment .
The strainer will discard the seeds and skin and leave you with the pulp required to make homemade pizza sauce .
After you add the tomato pulp/puree to a large stockpot, it is time to add the flavorer to the homemade pizza sauce .
Once the tomato puree has been added to the pot, add in the pizza sauce seasoning. Add the oregano, salt, capsicum and garlic powder to the toilet and stimulate well until incorporated. then keep the pot over medium heat and bring the mixture to a boil, stirring frequently .
once boiling, reduce the heat and simmer until the sauce reduces by about one-half. If you used all glue tomatoes, this procedure will take about 90 minutes .
however, if the majority of your tomatoes are slicing tomatoes then it will take an extra 60-90 minutes for the sauce to thicken .
Be certain to keep a close eye on the pot while the mix cooks down. You will need to stir the pot frequently, being indisputable to scrape the bottom of the pot so that the tomatoes don ’ thymine stick and burn .
once the homemade pizza sauce has reduced and thickened to your wish, it is time to prepare it for freezing or canning .
If you plan on freezing the pizza sauce you will not need to add the bottle lemon juice to the mixture. The lemon juice is only necessitate when can .
Before freeze, remove the pot from the inflame and let the concoction cool completely. then freeze in airtight, pint-size deep-freeze containers .
Whenever freeze sauces be certain to leave 1/2 edge headspace to allow for expansion during the freeze process .
store in the deep-freeze for up to 12 months .
Nothing beats the taste of homemade pizza sauce in the middle of winter, especially when you know that it was made from your own tomatoes.
If you plan on canning the homemade pizza sauce sterilize pint size canning jars while the assortment is thickening .
then fill your body of water bath canner with enough water to be 1-2 inches above the displace jars .
When you are ready to can the sauce, pour 1 tablespoon of bottle lemon juice to each jolt. then ladle the sauce into each clash, leaving 1/4″ headspace .
Wipe the rim clean and space the lid on top. If you are using Sure-Tight displace lids, no heat of the hat is required .
following, add the rings and tighten to finger-tight merely. Use clash lifters to place the jars in the water system bathe canner, being certain that the water is 1-2 inches above the tops of the jars.
Canning homemade pizza sauce is a great way to preserve tomatoes and save freezer space. Bring the water to a roll out boil and then set a timekeeper for 35 minutes, adjusting for altitude as needed .
once the timer goes off, turn the heat off and let the jars in the hot urine for 5 minutes. then cautiously remove the jars from canner and place onto a midst towel and let cool for 24 hours .
Before storing brand certain the lids have by rights sealed by pressing on the kernel of the hat. If the hat does not move up and polish, the homemade pizza sauce is condom to store on a shelf in a cool, iniquity set .
however, if a clash did not seal by rights, place it in the refrigerator and function within 2 weeks .
Small Batch Pizza Sauce Recipe
If you are looking for a capital way to make pizza sauce in a smaller batch, be certain to check out our darling Instant Pot Pizza Sauce recipe.
It uses a pressure cooker to make the sauce rather of boiling it on the stave. And the taste is just equally beneficial !
Mary and Jim
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Yield: 8-9 pints
Homemade Pizza Sauce – Made From Fresh Tomatoes
- 20 pounds paste tomatoes (Roma or San Marzano)
- 4 tsp dried oregano
- 2 tsp freshly ground black pepper
- 2 tsp salt
- 2 tsp garlic powder
- 1 T lemon juice per pint jar
- Wash tomatoes and remove any bad spots and the core.
- Bring a large pot of water to a boil and place a few tomatoes in at a time and boil for 1 minute. Immediately remove the tomatoes with a slotted spoon to a bowl of ice water to stop the cooking process. Slice each tomato in half. Remove the skins and seeds and discard. Place the peeled and seeded tomatoes in a food processor or blender. Puree and then place in a large stockpot
Tomato Strainer Instructions
- Cut tomatoes in large chunks and place in a large stockpot over medium heat. Bring to a simmer and then pour through your food strainer to remove the seeds and skins. Add the pulp to a clean, large stockpot.
- Add oregano, pepper, salt, and garlic powder and stir well.
- Over medium heat, bring mixture to a boil, stirring frequently.
- Once boiling, reduce heat and simmer for 60-90 minutes without a lid, stirring frequently until the sauce reduces by about half.
- Let the pizza sauce cool completely and freeze in pint size freezer containers leaving 1/2 inch headspace for expansion.
- While the pizza sauce is hot, add 1 tablespoon of lemon juice to each sterilized pint jar. Pour the hot pizza sauce into the jars, leaving 1/4″ of headspace. Wipe the rims clean and place the lid on each jar. Add the rings until finger-tight. Place in a hot water bath, being sure the water is 1-2 inches above the lids. Once the water is at a rolling boil set timer for 35 minutes, adjusting for altitude as needed.
- Once the timer is up, turn off the heat and let the jars sit in the hot water for 5 minutes. Remove jars from canner onto a thick towel and let cool for 24 hours. Make sure lids have sealed and store in a dark cool place.
Recipe courtesy of Old World Garden Farms
Amount Per Serving:
nutritional data is to be used as a cosmopolitan guidepost entirely. nutritional calculations will vary from the types and brands of the products used .