Prep 20 mins
Cook 45 mins
This sauce is great for homemade pizza. It is also great spooned over sautéed chicken with melted mozzarella
- 25-28 tomatoes
- 2 large onions, minced
- 4 garlic cloves, minced
- 44.37 ml olive oil
- 29.58 ml lemon juice
- 4.92 ml cracked pepper
- 14.79 ml sugar
- 29.58 ml parsley, chopped
- 14.79 ml oregano
- 14.79 ml basil
- 4.92 ml rosemary
- 4.92 ml celery seed
- 9.85 ml salt
- 2.46 ml summer savory
- Peel and puree the tomatoes.
- Mince the onion and garlic.
- Put olive oil in deep pan and sauté the onions and garlic until transparent.
- Add the tomato puree and the rest of the ingredients; stir well to blend.
- Cook on low until mixture is reduced by ½, stirring occasionally.
- This will take 1-1/2 to 2 hours.
- When sauce is done and nicely thickened, ladle into hot pint size jars, clean the rims of the jars, and seal.
- Process for 25 minutes in water bath.
This sauce was awesome. Instead of peeling the tomatoes, I just core them and puree them down in the blender. The skin dissappears, and you save yourself a lot of work! Thanks for sharing.
Absolutely a delicious sauce. I used about 10 lbs of tomatoes = 12 cups of tomato puree. Cooked down the onions and garlic in a bit of water instead of oil. I also upped the acid by adding 1 TBSP of lemon juice to each cup of pureed tomatoes. Will definitely be making it again.
A great way to use up some of my garden tomatoes! Both my husband and a friend walked into the house after I'd canned it saying it smelled wonderful like pizza and an Italian restaurant. I don't have a food mill and the blender worked just fine. I canned mine in 8oz jars because that is the amount of sauce I need when making pizza. Thanks. Three months later and want to add that this sauce is wonderful and I will definitely make again next summer. :)