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Blue Ribbon Pizza Sauce

At the end of the summer, I entered some of my canned goods in a local county fair.  One of the items I entered was pizza sauce that we made last fall.  This pizza sauce recipe came home with a blue ribbon!

This sauce takes a while to cook down, as it needs to be thicker than the spaghetti sauce recipe I use.  Therefore, it also takes more tomatoes at the start.  It is really up to you how long you reduce the sauce.  You can read about our tomato preparations in this post.

In previous years, we canned our pizza sauce in pint jars.  This year, we decided to use half pints.  When we opened jars of the sauce, we never used the whole jar on one pizza.  Which, for two people in the house, is plenty!  We don’t eat pizza that often, so the sauce would sit in the fridge and eventually go bad before we could use it again.  A half pint is a much more usable amount for as much as we eat homemade pizza!

We use all dried herbs for our sauce.  We have fresh herbs available, but I do not have enough experience with them to effectively translate the amounts of dried herbs to fresh for this recipe!

If you have some left over tomatoes in your garden still, why not try a new recipe??  This is a great one!  And if your tomatoes are over, you can pin this recipe on Pinterest here to save it for next fall!  It’s worth a try!!

Home Canned Pizza Sauce

1 quart reduced tomato sauce (as thick as you’d like it)

1 tsp minced onion

1 tsp parsley

1 tsp basil

1 tsp oregano

¼ tsp black pepper

1 Tbsp sugar

½ tsp garlic powder

¼ tsp salt

Optional: Add 1 tsp red wine vinegar to each half pint jar before processing.

Process in water bath canner 15 minutes.  (This has not been tested by a food processing authority.  If you choose to can this pizza sauce recipe, it is an “at your own risk” venture.  We have never had any issues though.)

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