Easy Canned Pizza Sauce Recipe With Frozen or Fresh Tomatoes
Recipe: https://recipestripper.com/recipes/0ef4d331-1ab8-44c6-85cf-6c6ffc90c9ab
Original source: https://anoregoncottage.com/home-canned-pizza-sauce/
Recipe image: https://anoregoncottage.com/wp-content/uploads/2014/01/canned-pizza-sauce-recipe-sq.jpg

This simple canned pizza sauce recipe includes detailed steps to teach you how to make the perfect pizza sauce, right in your own kitchen to water bath can (or freeze) using either frozen or fresh tomatoes.
Yield: 7
Prep time: PT60M
Cook time: PT75M
Total time: PT255M

Ingredients
- 22 pounds tomatoes (fresh or whole frozen)
- 3 cups chopped onions
- 6 cloves garlic (minced)
- 1/4 cup olive oil
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/2-1 tablespoon black pepper, (or to taste if you're not as much a pepper fan as we are)
- 1 tablespoon sugar or honey (or to taste)
- 2 tablespoons salt, (canning salt or pure sea salt)
- 1-2 teaspoons crushed red pepper flakes, (to taste - use less if you're unsure or omit)
- Bottled lemon juice or citric acid: 1 tablespoon lemon juice OR 1/4 teaspoon citric acid for EACH pint and 12-oz jars; 1/2 tablespoon lemon juice OR 1/8 teaspoon citric acid for EACH half-pint jars

Instructions
1. [Prepare tomato puree from frozen tomatoes:] (Assuming they were cleaned and cored before freezing) leave to thaw 24 hours; drain accumulated juices.
2. [Prepare tomato puree from frozen tomatoes:] Put the thawed tomatoes through a strainer to remove seeds and peels.
3. [Prepare tomato puree from fresh tomatoes:] Wash, core and halve tomatoes. Heat to boiling and then remove from heat (TIP: I use a 12-quart stockpot and a 6-quart soup pot for 22 pounds).
4. [Prepare tomato puree from fresh tomatoes:] Put through a strainer while warm to remove seeds and peels.
5. [Make the pizza sauce:] In a 12-quart or larger stockpot cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes. Add tomato puree and all the seasonings (basil through pepper flakes). Bring to a boil, reduce heat and cook for about 30 minutes, uncovered. Process with an immersion blender to make a smoother sauce (or carefully blend in batches).
6. [Make the pizza sauce:] Bring back to a boil; reduce heat and simmer, uncovered, until sauce reaches desired consistency (reduced by 1/4 to 1/3), usually an hour or two, depending on if you started with fresh or frozen tomatoes (it may take longer - cook until desired consistency). Make sure to stir occasionally to prevent sticking (TIP: if you have a thin-bottomed stock-pot, stir more often to prevent scorching).
7. [Water-Bath Can:] Add the lemon juice or citric acid to each clean, warm jar, fill jar with sauce leaving 1/2-inch headspace and attach lids and rings until fingertip-tight. Place in canner rack and repeat with remaining jars to fill canner (keep sauce and jars warm, as you will need to do a couple canner loads when using half-pints-see how to water bath can here).
8. [Water-Bath Can:] Process both pints and half-pints for 35 minutes in a boiling-water canner.
9. [Water-Bath Can:] Remove to a towel-lined surface and let sit undisturbed for 24 hours before checking seals, labeling and storing in a cool, dark place.