Homegrown Pizza Sauce
There is actually no difference between my pizza sauce and ordinary spaghetti sauce. It's just that we eat more pizza than spaghetti, hence the name. Ingredients are simple:
- sea salt
- seasonings of your choice
- lemon juice or citric acid
I usually freeze my tomatoes and make my sauce when the weather turns cooler.
|Bags of tomatoes in the freezer for canning later. TIP: Frozen tomatoes|
are easier to peel than with boiling water & ice baths. Just dunk the
frozen tomato in lukewarm water. The skins easily peel and slip right off.
|The Roma removes seeds and skins easily|
Alternatively, pop the frozen tomatoes into a large pot,
|Frozen Amish Paste tomatoes|
and cook down until soft. Then run them through something like a Foley Food Mill to remove skins and seeds.
Pour all that lovely tomato juice into a crock pot or slow cooker and add your favorite herbs and spices.
|Tomato juice cooking down with homegrown thyme, oregano, & rosemary|
Cook down to the consistency you desire. I find it takes about two days to decrease the volume by half.
I can my sauce in pints, which is a couple weeks worth of pizzas for Dan and me.
I add one half teaspoon salt per pint, plus either one tablespoon lemon juice or one quarter teaspoon citric acid. They are processed in a boiling water bath for 35 minutes.
And there you have it.
|Friday night special|