Homemade Canned Pizza Sauce

By Leesa W

This sauce is great for homemade pizza. It is also great spooned over sautéed chicken with melted mozzarella

Ingredients

• 25 -28 Tomatoes (20 pds makes 7-9 pints)
• 2 large onions, minced
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon cracked pepper
• 1 tablespoon sugar
• 2 tablespoons parsley, chopped
• 2 bay leaves (removed after cooking)
• 3 tablespoon oregano
• 1 tablespoon basil
• 1 teaspoon rosemary
• 1 teaspoon celery seed or 2 tablespoons chopped celery (optional, may be too strong for some folk's tastes)
• 2 teaspoons salt (optional)
• 1/4 cup red wine (optional)

Preparation

Step 1

1 Prepare the tomatoes. Put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough) then plunge them into a bowl of ice water. Remove from water bath (1-2 minutes) and remove the skins. Cut the tomatoes in half. Squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. Drain tomatoes in a colander, while you work on others.
2 Chop the onion and mince garlic.
3 Put olive oil in deep pan and sauté the onions until transparent. Add garlic and sauté for 1 minute.
4 Add the tomatoes and the rest of the ingredients (except bay leaves); stir well to blend.
5 Use emersion blender to puree.
6 Add bay leaves.
7 Cook on low until mixture is reduced by ½ or is the thickness you like for your sauce, stirring occasionally. This will take 1-1/2 to 2 hours.
8 Remove bay leaves.
9 Ladle into hot pint size jars, clean the rims of the jars, and seal.
10 Process for 25 minutes in water bath.