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Zesty Pizza Sauce

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Great pizza starts with the best homemade pizza sauce. Make a batch of this vibrant tomato and garlic sauce with dried herbs, then enjoy tasty homemade pizza for months to come. One jar is enough to make two medium pizzas or four kid-size pizzas."

List of Ingredients

â—¦ 8 pounds tomatoes
â—¦ 1 large red bell pepper, seeded and coarsely chopped
â—¦ 6 cloves garlic, minced
â—¦ 3 tablespoons dried oregano
â—¦ 2 tablespoons dried basil
â—¦ 1 tablespoon salt
â—¦ 1 teaspoon dried chili flakes
â—¦ ½ teaspoon black pepper
â—¦ 1 cup cider vinegar


Recipe

Using a sharp knife, score an X in the bottom of each tomato. Submerge them in a large pot of boiling water for 1 minute, then transfer immediately with a slotted spoon to a large bowl of cold water. (You may prefer to do this in batches.) Slip off and discard the skins. Coarsely chop the tomatoes, adding them to a large, heavy-bottomed pot.

Stir in the red pepper, garlic, oregano, basil, salt, chili flakes, black pepper and vinegar. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for 30 minutes.

Purée using an immersion blender (or a standard blender, working in batches). Return to the heat and continue simmering for another 30 minutes, stirring occasionally, to thicken. Remove from the heat.

Ladle into 10 clean half-pint jars, leaving a ¼-inch headspace.
Process in a boiling water bath canner for 35 minutes.

Makes ten (½-pint) jars



• Tip:
Use any tomato variety you like, or even a mixture of varieties. For a spicy pizza sauce, add more chili flakes or 1 teaspoon cayenne pepper.