Friday, July 13, 2012

Homemade Pizza Sauce




Pizza Sauce
25-28 tomatoes
2 large onions, minced
3 T. olive oil
4 garlic cloves, minced
2 T. lemon juice
1 tsp. cracked pepper (I just used regular black)
1 T. sugar (Sometimes I add more and sometimes I use brown)
2 T. parsley, chopped ( I just used dried)
1 T. oregano
1 T. basil
1 tsp. rosemary
1 tsp. celery seed
2 tsp. salt
1/2 tsp. summer savory (Left it out, didn’t have any)

*In the past, if I didn’t have some of these things, I would just substitute by adding more Italian seasoning and tinkering with the taste. 

Peel and puree tomatoes. I do this by dipping my clean, de-stemmed tomatoes into a pot of boiling water (in a metal mesh basket) for about 30-40 seconds. Then I put the tomatoes in cold water in my sink, and the skins come off easily. I simply puree by putting the tomatoes (seeds and all) divided into small batches into my Bosch blender for 20-30 seconds and then pouring them all into my largest stockpot.

Meanwhile, in another large, deep pan, I sautè my onions and garlic until transparent. I add that to the tomato  puree in my stockpot. Add the rest of the ingredients and stir well. (Now, here is where you’ll have to do a lot of testing and tasting to see if it’s to your liking…I usually end up adding brown sugar as we like a sweeter sauce and more seasoning like oregano if needed). 

Continue cooking over low heat until mixture is reduced by half. Stir occasionally. I really have to watch my sauce and stir often, because it seems to want to scorch in my stockpot if I’m not careful. My stockpot isn’t real heavy, so that can be a problem.
The reduction stage will usually take 1 1/2 to 2 hours, but sometimes more. I guess it depends on how thick you like your sauce. I’ve heard of some folks adding tomato paste, but that’s up to you.

When the sauce is done and thickened to your preference, it’s time to can. I ladle the sauce into hot pint size (or quart), clean the rims, and seal with lids and rings. You can process the pint jars in a hot water bath for 25-30 minutes. For quart size jars, increase the processing time to 40-45 minutes.


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