Since hubby makes a GREAT pizza crust, I thought Pizza Sauce! I knew that I would so appreciate having “ready made” sauce on a busy night with a fresh crust.
First you need about 13 to 15 C of tomato puree. It took me about 16 lbs of tomatoes to yield this.
For the puree I used two methods in this sauce. I ran 1/2 the tomatoes through a food mill. I don’t have a picture because I was not coordinated enough to take a picture while turning a food mill. I quartered the tomatoes and ran them through.You do not need to skin or seed them as the mill takes care of this. If you don’t have a food mill, you can find an inexpensive one at Meier’s or another store like that. Mine was $20 which was cheaper than any I found on Amazon.
While I was making puree with the food mill, the other half was roasting. To do this, simply cut the tomatoes in half, put them on a cookie sheet and roast at 375 for about 25 minutes. We have a convection oven, so you may need to adjust a bit. They are done with the skins are toasty.
This is such an easy thing and a bit of a cheat, but you don’t even need to remove the skins. Run them through a blender and you have great puree.
I poured this puree into the other puree from the food mill and let it simmer for a long time. I mean all day. I went upstairs to my home office to work and it just simmered and simmered. No lid; you want it to thicken. The thickness is up to you. All day simmering gave me the thicker, pizza sauce consistency I wanted.
After I reached the thickness I wanted, I added 2 tsp of dried Italian Seasoning, 1 tsp of black pepper, 1 tsp of salt, 1 tsp of garlic powder. You can add other types of seasonings if you would like, but make sure they are dried seasonings. In the bottom of each pint jar I added 1/4 tsp. of citric acid. This yielded me 5 pints.
I processed these in my pressure canner according to directions. Please refer to your canning instructions to insure proper processing. Mine called for 11 lbs of pressure, 25 minutes for pints, and then 10 minutes to rest after the pressure released before removing. You could also water bath these using the instructions that Ball gives for tomato sauce.
The sauce thickened even more after processing and cooling. You can tell by the space remaining in the jars.
I cannot wait to spread this on a fresh pizza crust on a cold wintery day and taste a little summer.