Last year, I canned a lot of tomato paste. While we do use a lot of tomato paste, I didn’t want to make so much paste this year. I was trying to figure out what I could do with all of this tomato pulp. Then it hit me, we use a lot of pizza sauce, why not try pizza sauce. So that’s what I decided to do, make a batch of pizza sauce.
- 2 cups chopped onions
- 3 cloves minced garlic
- 2 Tbsp dried basil
- 1 1/2 Tbsp dry oregano
- 2 bay leaves
- 1/4 tsp black pepper
- 1/4 cup lemon juice
As I mentioned in several past posts, I have been running my ripe tomatoes through my Roma Food Mill as they ripened. Then I froze the tomato pulp until I was ready to can it. To make the pizza sauce, I pulled about 2 gallons of tomato pulp out of the freezer and put them into a stock pot. Before adding all the other ingredients, the tomato pulp needed to thicken. I boiled this tomato pulp for at least 2 hours to cook off some of the water. Luckily pizza sauce doesn’t have to be quite as thick as tomato paste.
Once the tomato pulp thickened to what I thought was about right, I added the rest of the ingredients. I have basil in the garden, but not oregano, so I went with the dried spices. The onions should be somewhat soft, so I microwaved the chopped onions for 3 minutes on high. This makes them soft without browning them. Next time I’ll saute the onions, but this time I didn’t want the brown bits of cooked onions in the sauce.
Using a stainless steel ladle and canning funnel, I filled 7 pint jars with the sauce. I left about 1/2″ of headspace. Put them into the water bath canner and process for 30 minutes for the pints. If I used quart jars, it would be 40 minutes.
I don’t know how this is on pizza yet. I tasted it and it is pretty good. My concern is the thickness of the final product. Once I make a pizza using it, I’ll post my findings.