If you have an abundance of tomatoes, or you’re simply conscious of what ingredients are in your food, try this traditional, delicious, garlicky, pizza sauce!
My husband loves to get pizza a couple times a month, but we live in a rural area where there’s only one option for take out pizza. It’s not bad, but it’s not good enough for me to want to order very often. So I set out to make a better than takeout pizza and this sauce was an important part of that!
I love using ingredients that I’ve grown, but you can totally get farmers market or Costco tomatoes and can it, even if you don’t have a garden!
Ingredients
- Fresh or frozen whole tomatoes
- Fresh garlic – I grow my own, learn to grow yours!
- Italian seasoning – all my bulk seasonings come from Azure Standard – they have high quality & organic options
- Salt – I only use Real Salt, code HAPPYHOME saves money!
- Tomato paste
- Onion powder
- Maple syrup or brown sugar
- Olive oil
Instructions
- Preheat the oven to 400°.
- Slice garlic heads horizontally, place on a baking sheet, and drizzle with olive oil.
- Bake for 15-20 minutes, or until golden brown.
- While the garlic roasts, prepare the tomatoes.
For frozen tomatoes:
- Remove core (if necessary) and place all the tomatoes into a large stock pot on medium heat.
- Add the rest of the ingredients and cook on medium-low heat until the tomatoes start to fall apart.
- Once the garlic has cooled, squeeze the garlic out of the skin into the pot.
- Use an immersion blender to puree the tomatoes and garlic. For a smoother sauce, you can also use a regular blender in batches, just be careful with the hot liquid!
For fresh tomatoes:
- Working in batches, wash, core (if necessary), and cut tomatoes in half and place into a blender and puree. Place the puree in a large stock pot.
- Add the rest of the ingredients (except lemon juice) and cook on medium-low heat.
- Once the garlic has cooled, squeeze the garlic out of the skin into the blender. Add the lemon juice, and blend to puree the roasted garlic. (The lemon juice just helps the blender to have more to grab onto.)
Finishing the pizza sauce:
- Simmer the sauce until it’s reduced to your desired thickness (1-3 hours), stirring occasionally. Make sure not to burn what on the bottom of the pan!
- While the sauce is reducing, prepare jars and canner for canning.
- Once the pizza sauce reaches your desired thickness, pour into jars, wipe rims, and screw on rings finger tight.
- Place jars into the canner and water bath process for 40 minutes.
- Remove jars from the canner and allow to sit, undisturbed for 24 hours.
- Remove rings, label, and store in a cool dark place.
- Enjoy the sauce on your favorite homemade pizza!
Tools
- Large heavy bottomed stockpot
- Immersion blender or a regular blender
- Waterbath Canning Pot
- Canning Tongs
- Canning funnel
- Pint Jars
- Canning Lids (if not new jars)
Variations for homemade pizza sauce
- Add more fresh garlic
- To increase thickness, add an additional 6oz of tomato paste, if you do this, add another ½ tbsp of lemon juice
- Adjust any of the seasonings to taste: onion powder, italian, add more maple syrup or brown sugar
*For canning safety, make sure you keep the lemon juice to tomato ratio.
Use Pizza Sauce With:
- Homemade pizza
- Pizza subs
- Breadstick dipping sauce
- Mini pizzas on tortillas or english muffins
- Italian dishes – pasta, soup, etc
Pizza Sauce Storage
Once the jars have sat undisturbed for 24 hours, wipe the jars, remove the ring, and label appropriately. Store jars in a cool dark place.
Homemade Pizza Sauce from Fresh or Frozen Tomatoes (Canning Recipe)
If you have an abundance of tomatoes, or you’re simply conscious of what ingredients are in your food, try this traditional, delicious, garlicky, pizza sauce!
Equipment
- Stock pot 8qt+, heavy bottomed
- Immersion blender or a regular blender
- Water bath canning pot
- Canning tongs
- Canning funnel
- Pint jars
- Canning lids if not with the jars
Ingredients
- 8 lb whole tomatoes fresh or frozen
- 2 heads garlic
- 1/3 c italian seasoning
- 2 tbsp salt
- 1/2 tbsp pepper
- 12 oz tomato paste
- ½ c + 1 tbsp lemon juice
- 1 tbsp onion powder
- 1/3 c maple syrup or brown sugar more to taste
- 2 tbsp olive oil + a drizzle for garlic heads
Instructions
- Preheat the oven to 400°.
- Slice garlic heads horizontally, place on a baking sheet, and drizzle with olive oil.
- Bake for 20 minutes, or until golden brown.
- While the garlic roasts, prepare the tomatoes.
For frozen tomatoes:
- Remove core (if necessary) and place all the tomatoes into a large stock pot on medium heat.
- Add the rest of the ingredients and cook on medium-low heat until the tomatoes start to fall apart.
- Once the garlic has cooled, squeeze the garlic out of the skin into the pot.
- Use an immersion blender to puree the tomatoes and garlic. For a smoother sauce, you can also use a regular blender in batches, just be careful with the hot liquid!
For fresh tomatoes:
- Working in batches, wash and core (if necessary), and cut tomatoes in half and place into a blender and puree. Place the puree in a large stock pot.
- Add the rest of the ingredients (except lemon juice) and bring the sauce to a simmer.
- Once the garlic has cooled, squeeze the garlic out of the skin into the blender. Add the lemon juice, blend to puree the roasted garlic, and add to the pot.
Finishing the sauce:
- Simmer the sauce until it's reduced to your desired thickness (1-3 hours), stirring occasionally. Make sure not to burn what on the bottom of the pan!
- While the sauce is reducing, prepare jars and canner for canning.
- Once the pizza sauce reaches your desired thickness, pour into jars, wipe rims, and screw on rings finger tight.
- Place jars into the canner and water bath process for 40 minutes.
- Remove jars from the canner and allow to sit, undisturbed for 24 hours.
- Remove rings, label, and store in a cool dark place.
- Enjoy the sauce on your favorite homemade pizza!
0 Comments