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Homemade pizza sauce

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cortguitarman
cortguitarman Posts: 2,061
in EggHead Forum
This sauce is awesome and super easy. I have 9 jars of sauce in the pantry.
Mark Annville, PA
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Recipe?  We're almost through the 400 Quarts we made last year and looking for something new, especially a good pizza sauce.  Ours is a basic tomato sauce we adjust to whatever we are cooking.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • caliking
    caliking Posts: 18,731
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    Holy tomatoes @Tjcoley! Did you grow all the tomatoes for your sauce extravaganza?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    caliking said:
    Holy tomatoes @Tjcoley! Did you grow all the tomatoes for your sauce extravaganza?
    We get them from an Amish farmer next to my DIL's parents house.Along with the garlic, onions and peppers.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • cortguitarman
    cortguitarman Posts: 2,061
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    Here is the recipe.
    http://www.food.com/recipe/homemade-canned-pizza-sauce-58708
    Mark Annville, PA
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Looks good. May have to give it a try. Thanks.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • cortguitarman
    cortguitarman Posts: 2,061
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    @Tjcoley, it is a bit more chunky than the canned sauce from the store, but once it's on the pie you don't notice. It actually has just a hint of heat when it cooks on the pie. Can't taste it when the sauce is cold.

    The only change I made was to add a tsp of lemon juice to each jar instead of adding the juice to the whole batch like the recipe said.
    Mark Annville, PA
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  • RRP
    RRP Posts: 25,888
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    To each his/her own but I have been making this sauce for at least 10 years and we love it. I make it and freeze it so that the effort is only done once a year, but lasts without freezer burn for months.

    RRP’s PIZZA SAUCE<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

     

    Based on a recipe from BGE board but altered for our tastes

     

     

    • 1 oz package of fresh basil

     

    • 3 T dried basil

     

    • 1.5 tea dried oregano

     

    • ¾ cup chardonnay

     

    • ¾ cup fresh minced onion

     

    • 3 tea minced garlic

     

    • 3 T extra virgin olive oil

     

    • 18 Roma tomatoes each cut into 8 pieces

     

    • 1  6oz can of tomato paste

     

    • 2 tea California style garlic salt

     

    • ½ tea freshly ground pepper (about 12 good half grinds PER layer)

     

    IMPORTANT first step: steep the dried basil and dried oregano in the wine for 20 minutes

     

    In a skillet sauté onion and garlic in olive oil until onions turn translucent, stirring frequently.

     

    Using a Dutch oven add tomatoes, paste, onions/garlic and remaining ingredients. I put them in so there are three layers. Cover pot and simmer for 1 hour. Remove form heat and puree in a blender until smooth. Pour back into the Dutch oven minus the lid this time and simmer until the sauce thickens to a consistency of cold catsup.

     

    Package in ½ cup quantities using ZipLoc snack bags. Freeze. Yield will depend on the size of your Romas, but normally this recipe is good for 9 to 12 bags. My pizzas are 12” in diameter so you might want to adjust according to what size you make.

     

    Hint: During the thickening stage cover the pot with a spatter guard as that sauce really pops when it erupts and can make a mess of your stove. BTW this sauce is also good with bread sticks.

     

    Re-gasketing America one yard at a time.
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