We eat pizza sometimes once a week, if not every other week. We very rarely order it, maybe a couple times a year, instead we always make pizza at home. I have a pizza stone that I put in my oven when I turn it on and I have a long wooden paddle to put the pizza in and pull it out with. My kids prefer homemade pizza to purchased, and frequently tell me so!! :-) Typically I have used whatever tomato sauce I have on hand for my pizza, but this year, with my abundance of tomatoes I decided to make my own pizza sauce, and we have already tired it out. The verdict? Great!! This recipe was taken and edited from my Ball Canning Cookbook.
Makes about 6 pint jars.
13 cups of fresh plum tomato purée
1/2 cup bottled lemon juice
2 tsp dried oregano
1 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
Prepare canner, jars and lids.
Place half of the tomato purée in a large stainless steel saucepan. Bring to a boil over high heat, stirring occasionally. Maintaining a constant boil, add remaining tomato purée, 1 cup at a time. Stir in lemon juice, oregano, pepper, salt, garlic and onion powder. Boil hard, stirring frequently until mixture is the consistency of a thin commercial sauce, about 15 minutes. Remove from heat.
Ladle hot sauce into hot jars leaving 1/2" headspace, remove air bubble, adjust headspace, wipe rim…the normal canning processes.
Process for 35 minutes in a hot water bath.