Homemade Canned Pizza Sauce
Capture the essence of homemade Italian flavor with this irresistible Homemade Canned Pizza Sauce, crafted from garden-fresh Roma tomatoes and a medley of aromatic herbs and spices. Perfectly simmered to create a rich, thick consistency, this sauce is infused with flavors of garlic, oregano, basil, and a touch of red pepper for optional heat. Designed for canning, it includes a splash of lemon juice to ensure safety and long-term storage, making it a convenient, go-to option for busy weeknights or gourmet pizza nights at home. With easy-to-follow steps and all-natural ingredients, this recipe guarantees a vibrant, preservative-free pizza sauce you can enjoy all year round. Make your homemade pizzas truly special with this freezer-friendly and pantry-ready recipe!
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Recipe Information
Ingredients
- 12 cups Fresh Roma tomatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 6 ounces Tomato paste
- 2 tablespoons per jar Lemon juice (bottled, for canning safety)
Instructions
Wash and core the fresh Roma tomatoes. Cut them into quarters and puree them in batches using a blender or food processor until smooth.
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.
Pour the pureed tomatoes into the pot. Stir in the salt, sugar, oregano, basil, thyme, and crushed red pepper flakes if using. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 60-90 minutes, stirring occasionally to prevent sticking. The sauce should thicken and reduce slightly.
Stir in the tomato paste and cook for an additional 10-15 minutes to reach the desired consistency.
While the sauce is simmering, sterilize your canning jars and lids by boiling them in water for at least 10 minutes. Keep them warm until ready to use.
Ladle the hot pizza sauce into the sterilized jars, leaving 1/2 inch of headspace. Add 2 tablespoons of bottled lemon juice to each jar to ensure proper acidity for safe canning.
Wipe the jar rims clean with a damp cloth, place the lids on top, and secure the bands until fingertip-tight.
Process the jars in a boiling water canner for 35 minutes (adjust for altitude if necessary). Ensure the jars are fully submerged in water during processing.
Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. Check for proper seals after 24 hours; the lids should not flex when pressed.
Store the canned pizza sauce in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a week.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 104.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 8773 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
