Homemade Pizza Sauce

Instructions:

1. Wash, core, and quarter the Roma tomatoes. Place them in a large stockpot over medium heat and cook for 20 to 30 minutes, stirring occasionally, until they become soft and release their juices.
2. Pass the cooked tomatoes through a food mill or tomato strainer to remove the skins and seeds, leaving a smooth tomato puree.
3. Return the puree to the stockpot and simmer over medium-low heat, stirring occasionally, until the volume has reduced by approximately one-third.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 5 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the onion mixture to the reduced tomato puree. Stir in the tomato paste, if using, along with the oregano, basil, thyme, fennel seeds, sugar, canning salt, and black pepper.
6. Continue simmering the sauce for 30 to 45 minutes, stirring regularly to prevent sticking, until the sauce reaches a thick, spreadable pizza sauce consistency.
7. Sterilize pint jars and prepare a boiling water canner according to the manufacturer’s instructions.
8. Add 1 tablespoon of bottled lemon juice to each sterilized pint jar.
9. Ladle the hot pizza sauce into the prepared jars, leaving 1/2-inch headspace.
10. Remove trapped air bubbles, wipe the rims clean, and apply the lids and screw bands until fingertip tight.
11. Process the jars in a boiling water bath for 35 minutes, adjusting processing time as needed for your altitude.
12. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Once cooled, verify that each jar has sealed properly before storing in a cool, dark place.

Variations

• Add 1 teaspoon of crushed red pepper flakes for a mildly spicy pizza sauce.
• Replace part of the oregano with Italian seasoning for a more complex herb blend.
• Stir in a small amount of grated Parmesan cheese after opening a jar for an extra savory finish.
• Add roasted garlic instead of fresh garlic for a deeper, sweeter flavor.
• Omit the fennel seeds if you prefer a more traditional tomato-forward sauce.

Tips

• Roma tomatoes are ideal because they contain less water and produce a naturally thicker sauce.
• Simmer the puree slowly to develop rich flavor and achieve the perfect pizza sauce consistency.
• Always use bottled lemon juice for canning, as its acidity is standardized for safe preservation.
• Stir the sauce frequently during the final stages of cooking to prevent scorching.
• Allow the canned sauce to rest for two to three weeks before opening. This gives the herbs and seasonings time to blend together, resulting in an even richer flavor.
• Once opened, refrigerate the sauce and use it within 5 to 7 days.