Pizza Sauce
- Ready In:
- 2hrs
- Ingredients:
- 6
- Yields:
-
8 half pints
ingredients
- 9 lbs tomatoes
- 1⁄2 cup bottled lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
directions
- Make the tomato purée: Cut the tomatoes into quarters, and pass through a food mill or Victorio strainer. If you do not have a food mill or Victorio strainer, blanch, peel, core, seed and chop the tomatoes. Place in a colander and let stand for 15 minutes. Discard liquid and purée tomatoes in a food processor fitted with a metal blade.
- Measure out 13 cups of the tomato purée. If you have more than 13 cups, save or freeze the remainder for use in another recipe.
- Place half of the tomato purée in a large stainless steel pot. Bring to a boil over high heat, stirring occasionally. Maintaining a constant boil, add the remaining tomato purée, 1 cup a a time. Stir in the lemon juice, oregano, pepper, salt, and garlic powder. Boil hard, stirring frequently, until the mixture is the consistency of a thin commercial sauce, about 15 minutes. Remove from heat.
- Ladle the sauce into hot jars, leaving 1/2 inch headspace. Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 35 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. Place any unsealed jars in the fridge and use within 2 weeks.
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Reviews
-
I have this bottled and wating to cool!<br/>I had a taste and it seemed really good.<br/>....... and it can only get better!<br/>I followed as per recipe, so far so good!<br/>I took the long version........my mouli died last year and I have not replaced it yet.......taking the long version is making me think I should have replaced it yesterday!!!!!!!! lol<br/>It did take about 1 hour more doing it this way.......but the outcome was magnificent!<br/>Easy to folow and wonderful instructions.<br/>This is one great recipe to use your homwgrown tomatoe's!<br/>Thanks for posting this recipe for me xtine..........I am so appreciative for this keeper!
RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>