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Pizza Sauce

Delicious home-canned pizza sauce takes you one step closer to quick, affordable and healthy homemade pizzas. A recipe from Ball and Bernardin

Course Main Course
Cuisine Italian
Keyword Sauce, Tomatoes
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Yield 4 half-litre (US pint / 500 ml / 16 oz) jars
Calories 99 kcal

Ingredients

Metric - US Customary

Instructions

  1. If using fresh puréed tomato, make the purée as per directions in Recipe Notes.
  2. If using fresh puréed tomato, take that purée and put half in a large pot, bring to a rapid boil over high heat, stirring frequently. Add remaining purée a cup at a time, so that you don't lose the boil. This is to help prevent separation of tomato solids and water.
  3. If using passata, just empty jars into in a large pot, bring to a boil.
  4. Regardless of your starting base, add all remaining ingredients to pot.
  5. Bring back to a boil.
  6. If using fresh puréed tomato, boil hard uncovered stirring frequently, until you have the consistency of ketchup: 15 to 25 minutes.
  7. If using passata, simmer lively uncovered until you have the consistency of ketchup: about 10 minutes.
  8. Remove pot from heat
  9. Ladle sauce into heated jars.
  10. Leave 2 cm (1/2 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process jars for 35 minutes; increase time as needed for your altitude.