Turning GARDEN Fresh Tomatoes into PIZZA Sauce!

So I wasn’t feeling the best, but I decided to power through and get some pizza sauce made from all the tomatoes piling up in the kitchen. I started with onions and garlic in a little avocado oil, and oh my gosh did the garlic smell amazing. Then I stirred that into a roaster full of cooked down tomatoes, which was probably thirty pounds when I started. I added tomato paste to thicken it, then the seasonings—oregano, basil, rosemary, sugar, salt, black pepper. Todd came in for a taste and of course decided it needed more garlic powder and sugar. I thought it was sweet enough, but he liked it that way. Once it was just right, I added lemon juice to the jars and water bathed them for 25 minutes. I ended up with 18 pints, which I’m thrilled about. It’s so nice knowing we’ll have pizza sauce ready to grab all winter long, and it feels good to put something else on the shelf that we’d usually have to buy at the store.

Homemade Pizza Sauce (Canning Recipe)

Ingredients (approximate):

30–35 lbs fresh garden tomatoes, cored (peels left on)
5–6 cups chopped red onions
6 cloves garlic, minced
2–3 cans tomato paste (for thickening)
4 Tbsp black pepper
4 Tbsp sugar (adjust to taste; can use white, brown, honey, or maple syrup)
4 Tbsp oregano
4 Tbsp basil
4 tsp rosemary
4 tsp salt
Avocado oil (or oil of choice) for sautéing
Bottled lemon juice (1 Tbsp per pint jar, 2 Tbsp per quart jar for canning safety)

Method:
Cook tomatoes – Place cored tomatoes in a roaster at 300°F, let cook all day, then puree. Reduce until thick (at least half).
Sauté vegetables – In a skillet, sauté onions in oil until softened. Add garlic and cook until fragrant (30–60 seconds).
Combine – Stir onions, garlic, and seasonings into the tomato base. Add tomato paste to thicken to desired consistency. Simmer ~30 minutes to meld flavors.
Taste & adjust – Sweetness and seasoning can be tweaked (some like more sugar or garlic).
Canning – Ladle hot sauce into jars, leaving 1 inch headspace. Add lemon juice (1 Tbsp per pint, 2 Tbsp per quart).
Process – Water bath can for 25 minutes.

Yield: ~18 pints

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00:01 Starting with onions and garlic
01:38 Processing 30 pounds of tomatoes
02:14 Cooking tomatoes in the roaster
03:01 Reducing and thickening the sauce
05:09 Adding garlic and seasoning
07:21 Stirring in tomato paste
08:49 Taste testing and tweaks
11:32 Adding lemon juice for canning
13:19 Filling jars for canning
14:22 Water bath canning process
15:12 Final reflections and pantry pride
15:47 Pulling jars from the canner