I've been looking for a pizza sauce recipe to can for a while. I found this receip and everyone LOVES this pizza sauce! I do add about 1/4 tsp of red pepper flakes to give it a little kick but that's the only adjustment I have or will make to this recipe. Thanks so much for the post!
I just made this and WOW! I followed the recipe exactly. I can't wait to try this. It took 1-1/2 hours to reduce. and thank God for littlehibault's input it saved me a ton of time by pureeing in the blender. I got 6 pints out of this recipe I can tell already I will be making this again for sure, Thanks so much for posting!
Mama Mia! Thatsa delicious sausa! I thought this tasted like the pizza sauce at the local Italian restaurant. I really loved this on pizza and over pasta! So simple to make and makes a lot to save for later, thanks for sharing this sauce recipe!
Well worth the effort! I've never tried canning pizza sauce before, but it was definitely worth it. I only put in a pinch of the cracked pepper, otherwise I followed the ingredient list. Also, I didn't do the hot water bath -- I did my canning open kettle, and it worked fine. The flavor is great, and I will definitely be using this recipe again next year when I have fresh tomatoes. Thank you for sharing this wonderful recipe!
I just made a second batch of this because it was such a hit at my house. My picky kids love it!! The only change I made the second time around was to can it in half-pint jars instead of pints. I don't want ANY of it to go to waste.
this is exactly what I was looking for. Its got the perfect taste I wanted. Altho its time consuming, its absolutely worth it. I had some tomatoes extra and was hoping to find something good to do with them. This was definately it. I see a ton of pizza's in our future. I left out the savory, and I used 1/2 pint jars instead of pint sized ones. this is great! thanks a lot.
Just like everyone states.......evxellent recipe!!!
This is AWESOME! We have made several batches of this with our garden tomatoes. I omitted the summer savory however as I couldnt find any in the store. But it sure didnt affect the taste. We love it.
This is really great sauce, and the flavor for me did not change once it had been canned. I did change the initial method however. I quartered the tomatoes and added the onion and garlic and cooked it all down until soft. I then ran everything through my food mill, added the spices and cooked it down until thick. This way I was able to omit the oil for a fat free sauce. I also reduced the salt, didn't have summer savory, so I added a bit of fennel seed. Loved it and I am so thrilled to have a fat free low sodium sauce that I'm not paying an arm and a leg for. Thank you Southern Chef for sharing the recipe. It is one I am sure to return to every canning season.
I made 2 batches of this sauce after trusting the comments posted here. I was not disappointed. Delicious sauce. I must say that my homegrown tomatoes took lots more time to cook down than the recipe states. Maybe they were just really juicy. It took about 7 hours and I think it should've still cooked longer. I didn't have any summer savory, so I skipped adding it. Not sure how critical it was. I used fresh herbs where I could. I pulsed the onions and garlic in my food processor and it worked well. I pureed the tomatoes in the food processor as well, but I'd use the blender next time. Too messy and you can only do small batches at a time. I blanched the tomatoes (put them in boiling water for a minute or two) to make it easy to remove the skins. Great sauce!