Homemade pizza sauce is easy to make and with my garden full of tomatoes I thought I would give it a try. I like things fast and easy. With so many store bought sauces filled with sugar and fillers, making your own pizza sauce lets you flavor it to your families liking and keep it healthy.
This pizza sauce can be made ahead and frozen in small packets or bottled and canned in the water bath canner. My freezer is so full of fruits and veggies that I decided on canning pizza sauce to fill my pantry for the coming year.
You can use your garden tomatoes or if you live in the city try your local farmers market. The fall is when the bulk of the tomatoes are ready at a good price. You might even try your local grocer and see if they will give you a bulk price for tomatoes.
I use what ever variety of tomatoes I have. This year I had a good crop of Roma tomatoes and then I filled in with those extra slicing tomatoes that I could not eat fast enough.
Large pot for simmering tomatoes
Minced garlic (dried or fresh)
Dried Italian seasoning
Freezer bags or canning jars with lids and rings
Start by washing the tomatoes and slipping the skins. Put tomatoes into boiling water of a couple of minutes. Dip tomatoes in cold water. Slip skins and add to a blender. Blend tomatoes for a few seconds until pureed.
Pour puree into a sieve and strain until seeds are dry. Discard seeds and keep going until the pot is full of tomato puree. You can speed up this process by passing the tomatoes through a food mill or Victorio strainer.
Now the fun part begins, when the pot is full, bring to a boil and simmer. Walk away and do something fun. Just keep an eye on the pot. It needs to reduce by half.
Once the tomato sauce has reduced by half add:
1 tablespoon salt
1 tablespoon minced garlic
2 Tablespoons Italian Seasoning
¼ cup lemon juice
Continue to simmer and reduce the homemade pizza sauce. At this point you decide how thick you want your pizza sauce to be. I like it pretty thick. When you are happy with the concentration of the pizza sauce, taste it. Adjust the seasonings as needed by adding more salt, garlic or Italian seasoning.
If you are going to bottle this sauce now is the time to add to clean bottles. I use Pints and half pints. Wipe rims; put clean lids and rings on. Tighten finger tight. Water bath for time indicated in the Ball canning book. In northern Utah I process for 40 minutes to allow for our altitude.
If you want to freeze your homemade pizza sauce, let it cool to room temperature. Use freezer containers of your choice, fill and label. Freeze. Sauce will be good for 12 months.
This sauce is great on pizzas but we like it as a dipping sauce for bread sticks and meatballs as well.
Everyday Vegetable Garden
Homemade Pizza Sauce