- 18 lbs roma or paste tomatoes I used Sheyboygans and San Marzano’s
- 5 cups chopped onions mixed red and sweet yellow
- 2 heads of garlic
- 1 bunch basil, plus a handful more from my garden.
- Heaping handful of fresh diced oregano (from my garden).
- 5 teaspoons sea salt plus a bit more that I let sit on the garlic
- 1 1/2 teaspoons ground mixed peppercorns
- 6 Tablespoons red wine vinegar.
- 8 Tablespoons vanilla sugar
- 10 Tablespoons good Extra Virgin olive oil.
1. Prep your jars by putting them in the dishwasher and keeping them warm, or otherwise sterilizing them.
2. Prep your tomatoes. Wash them well. Then core them. I just used a paring knife and cutting board, and watched the Godfather on DVD.
3. Dice your onions and garlic. Add some salt to the garlic, mash it up and let it sit for awhile to release it’s garlicky goodness.
4. Put the olive oil in a large thick bottomed pot. The thick bottom is key. A thin bottom el cheapo pan will yield scorched tomatoes and sauce with a burnt taste. Heat the oil. Add the onions and let them sweat for about 10 minutes. Add the garlic and let it sweat for another 5 minutes or so.
5. Add the tomatoes and spices, salt and pepper, sugar and vinegar. Then, just let this bad boy cook for awhile. And I mean awhile. The Small Batch Preserving recipe suggested about an hour and fifteen minutes. I watched Goodfellas and kept stirring.
6. When the sauce is at your desired thickness, it’s time to bust out the food mill, because you want your pizza sauce to be a nice uniform consistency.
7. Ladle the sauce into sterilized pint jars. Leave one half inch for headspace. Use a knife to go down the insides of the jars to remove air bubbles. Wipe the rims with a clean napkin.
8. Process in a boiling water bath for 30 minutes at a full boil. Remove and make sure all of you jars had sealed.
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