Home Canned Pizza Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3 lbs plum tomatoes, cored, frozen and thawed½ medium red onion, diced2 cloves garlic½ tbsp olive oil1 bay leaf2 tbsp minced fresh basil1 tbsp minced fresh lemon balm½ tsp dried oregano½ tsp fresh thyme leavesPinch ancho chili pepper½ tsp sugar1 tsp salt (I used Cabernet Salt)½ tsp citric acid
Drain the thawed tomatoes and pass them through a food mill.
In a large pot, cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes.
Add tomato puree and all the remaining ingredients. Bring to a boil, then reduce heat and cook for about 30 minutes, uncovered. Remove bay leaf.
Process with an immersion blender until smooth.
Return to a simmer and cook, uncovered, until sauce is thick (reduced by at least ⅓), stirring occasionally to prevent sticking.
Process for 35 minutes in a boiling-water canner.
Serving Size: Makes 3 ½ cups, 14 (1/4 cup) servings
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
In a large pot, cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes.
Add tomato puree and all the remaining ingredients. Bring to a boil, then reduce heat and cook for about 30 minutes, uncovered. Remove bay leaf.
Process with an immersion blender until smooth.
Return to a simmer and cook, uncovered, until sauce is thick (reduced by at least ⅓), stirring occasionally to prevent sticking.
Process for 35 minutes in a boiling-water canner.
Serving Size: Makes 3 ½ cups, 14 (1/4 cup) servings
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 27.6
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 9.0 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.2 g
- Protein: 0.9 g
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