and turned them into eight pints of pizza sauce!
One pint of this sauce, which is very thick, will make four pizzas, so the eight pints will last us about four months. We make homemade pizza every Friday night to eat while watching a movie. I hope we have enough tomatoes left in the garden to make more, because I'd love to have this sauce available to us for the whole year. The only possible snafu is that we need to have about 45 pounds of tomatoes ripen on the same day. I'm not sure that will happen again this year.
We used the Seasoned Tomato Sauce recipe from the 1999 Ball Blue Book, which is where I get almost all of my canning recipes, along with the 2005 and 2009 editions. We left out the onions, because we've already used all the onions we grew in the garden this year. Plus, we can just put fresh onions on the pizza if we want them. We also left out the bay leaf and sugar, because I just don't like the idea of either one in pizza sauce. We added fresh basil from our garden. When the sauce was the consistency of juice, we put a little in the blender with a bunch of fresh basil. (How's that for an exact measurement?) We also used our homegrown garlic.
Another change we made from the original recipe was to cook down the sauce to a third the original volume, instead of half, which the recipe called for. The recipe is for an all-purpose spaghetti, lasagna, and pizza sauce, but we don't like runny pizza sauce. That's the great thing about making your own food. You can customize it just the way you like!
Sorry my photos have been so blech lately. I've been using my cell phone to take photos. I need a new camera!
4 comments:
We love homemade pizzas! Yum - I have to completely agree, no sugar in mine either. Nice haul on the tomatoes :D
Well that should brighten up the winter. :)
Thanks for the information. Looks like excellent sauce!
nothing better then a shelf full of canned up tomato sauce. we tried something new this year that worked out great. cut your tomatoes in half and put them in a deep sided pan. drizzle with olive oil and salt and roast for 40 mins on 400 degrees. then strain the pulp from the juice and blend up the pulp in a blender. with a few cloves of garlic. you could add spices if you want, but we left it plain that way we could season it to what ever we were needing sauce for when we used it. we canned the sauce and the juice separately the same way you would tomatoes. the juice we use as a base for soups.
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