Pizza Sauce

Serving size:
 12

Ingredients

    • 12 lb
    • tomatoes, peeled and chopped
    • 2
    • medium onions, halved
    • 2
    • chili peppers, chopped (use up to 4 for hotter sauce)
    • 1⁄4 c
    • fresh basil, or 2 tablespoons dried
    • 2 T
    • fresh oregano or 1 tablespoon dried
    • 1 T
    • fresh marjoram or 1 teaspoon dried
    • 2 t
    • fresh thyme or 1/2 teaspoon dried
    • 2 t
    • fennel seeds
    • 6 clv
    • garlic, or 2 teaspoons garlic powder
    • 1⁄3 c
    • sugar
    • 3 T
    • salt
    • 30 oz
    • tomato paste
    • 1⁄3 c
    • olive oil
Prep
3 hours
Ready in
3 hours

Description

Speed your home-baked pizza by canning sauce in advance!

Recipe reprinted with permission from Simply in Season © by Herald Press

Instructions

Puree tomatoes, onions, chili peppers, herbs, fennel seeds and garlic in blender or food processor. Transfer to large, non-reactive soup pot. Add sugar, salt, tomato paste and olive oil. Cook for 1-1/2 to 2 hours or until very thick, stirring occasionally to keep from sticking. Ladle into hot, sterilized pint jars to within 1/2-inch of top, seal with sterilized lids according to manufacturer's directions and process full jars in boiling water bath for 35 minutes. Makes 12 to 14 pints.

Course: 

Special Diets: 

Food Allergies: