Directions: |
Directions:1) Prepare tomato puree from frozen tomatoes: (assuming they were cleaned and cored before freezing) IMPORTANT TIP DO THIS it will save you time and it's easier when the tomatoes are frozen. PUT THE FROZEN TOMATOES IN A BIG BOWL AND LET IT THAW FOR 24 HOURS. Drain accumulated juices and put through a strainer to remove seeds and peels.
2) To prepare tomato puree from fresh tomatoes: wash, core and halve tomatoes. Heat to boiling (use a stockpot); put through a stainer to remove seeds and peels.
3) Make the pizza sauce: In a 12 quart or larger stockpot cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes. Add tomato puree and all the seasonings (basil through pepper flakes), bring to a boil, reduce heat and cook for about 30 minutes, uncovered. Process with an immersion blender to make a smoother sauce (or carefully blend in batches).
4) Bring back to a boil; reduce heat and simmer, uncovered, until sauce reaches desired consistency (reduced by 1/4 to 1/3), usually an hour or two, depending on if you started with fresh or frozen tomatoes. Make sure to stir occasionally to prevent sticking (if you have a thin-bottomed stock pot, stir more often to prevent scorching).
5) TO CAN: Add the lemon juice to each clean, warm jar, fill jar with sauce leaving 1/2 INCH HEADSPACE and attach lids and rings until fingertip-tight. Place in canner rack and repeat with remaining jars to fill canner (keep sauce and jars warm.
6) Process both pints and half-pints for 35 minutes in a boiling-water canner.
7) Remove to a towel-lined surface and let sit undisturbed for 24 hours before checking seals, labeling and storing in a cool dark place.
TIP: Freezing tomatoes before making sauce is a quicker way to a thick sauce.
NOTE: WILL KEEP SAFELY FOR UP TO ONE AND A HALF YEARS. |
This recipe for PIZZA SAUCE - FRESH OR FROZEN TOMATOES is from