Description
This homemade pizza sauce recipe is easy to make, flavorful, and the magic ingredient for making authentic-tasting pizza on the weekends.
Ingredients
Scale
- 13 cups pureed plum tomatoes
- 1/2 cup bottled lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Wash canning jars, rings, and lids in warm soapy water. Rinse thoroughly. Set the lids aside to dry. Simmer canning jars in boiling water until it’s time for filling.
- Fill your water bath canner halfway with fresh water. Position a jar rack at the bottom before heating it on a burner.
- Wash your tomatoes under cool, running water.
- For easy peeling, put the tomatoes in a wire basket and blanch them in a sauce pot with boiling water for 30-45 seconds to split the skins.
- Remove the tomatoes and immerse them immediately in ice-cold water. Once cooled, gently peel off the skin with clean hands.
- Trim the stem ends, split the fruits into halves, and scoop the seeds with a clean spoon.
- Place a large stockpot on your stove. Put the tomato pieces inside and heat them to a boil.
- Transfer the hot tomatoes to a food processor or blender and process them into a tomato puree.
- Drain the tomato puree back into a soup pot. Boil it vigorously while stirring to prevent scorching. Start with putting half of the puree first and add the remaining quantity one cup at a time.
- Add salt, black pepper, oregano, and garlic powder. Simmer the mixture for 30 minutes over medium heat while stirring constantly.
- Using an immersion blender, process the sauce into a smooth consistency.
- Return the puree to the soup pot and simmer for an additional 1-2 hours until the mixture reduces by half. Stir occasionally to prevent sticking. Turn off the heat.
- Put 1 tablespoon of bottled lemon juice into each pint jar or 2 tablespoons into each quart jar. Fill the hot jars with the hot pizza sauce, leaving 1-inch headspace.
- Run a plastic butter knife, spoon, or wooden stir stick along the jar edges to remove air bubbles.
- Dampen a clean cloth or paper napkin with vinegar and wipe the rims.
- Place the canning lids on top of the hot jars, and screw the ring bands on until they are fingertip tight.
- Load your canner with the filled jars carefully using canning tongs. Keep the jars upright and ensure the water level is 1-2 inches above your jar tops.
- Place a lid on the canner. Adjust the heat to bring the water to a rolling boil.
- Set a processing time of 35 minutes for pints or 40 minutes for quart jars.
- Once the timer beeps, turn off your burner. Wait for 2 minutes before removing the lid. Allow the jars to sit for five more minutes before moving them.
- Remove the jars from hot water using a jar lifter and set them on a towel-covered counter. Let them sit undisturbed for 12-24 hours.
- After cooling, check the seals. Properly-sealed jars have concave-shaped lids and will not flex up and down when you press on them. Refrigerate unsealed jars, if any, and use them within 7 days.
- For all sealed jars, wipe the exterior of the jars with a damp rag and label them with the content and date of canning. Store them at 50-70 degrees Fahrenheit in a clean, cool, dry place.
- Prep Time: 45 minutes
- Canning Time: 35 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1/4 cup
- Calories: 99kcal
- Sugar: 13.9g
- Sodium: 319mg
- Fat: 1.2g
- Saturated Fat: 0.3g
- Carbohydrates: 20.9g
- Fiber: 6.4g
- Protein: 4.8g
- Cholesterol: 0g