Canned Pizza Sauce with Fresh Tomatoes
This canned pizza sauce recipe combines fresh tomatoes, onion, garlic, and Italian herbs into a thick, flavorful sauce that's perfect for homemade pizza. Water bath canned for safe, shelf-stable storage, it's easy to keep on hand for pizza night all year long.
Servings: 5 half-pints
Calories: 137kcal
Ingredients
- 5½ pounds ripe tomatoes, cored and chopped (fresh or thawed frozen)
- ¾ cup finely diced onion
- 2 large garlic cloves, minced
- 1 tablespoon olive oil
- 2½ teaspoons dried basil
- 2½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar (or honey)
For Each Jar (Before Filling)
- Half Pint: ½ tablespoon bottled lemon juice or ⅛ teaspoon citric acid
- Pint: 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid
- Quart: 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
Instructions
- Prepare the tomatoes. Wash, core, and chop the tomatoes. For a smoother sauce, blanch them in boiling water for about 30 seconds, transfer immediately to an ice bath, then slip off the skins.
- Cook the aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Simmer the sauce. Add tomatoes, basil, oregano, thyme, garlic powder, onion powder, salt, pepper, crushed red pepper flakes (if using), and sugar to the pot. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 60-90 minutes, stirring often, until thick enough to spread easily on pizza. Blend with an immersion blender until smooth, if desired.
- Prepare the jars. Wash jars in hot, soapy water and keep them hot until ready to fill. Prepare lids according to the manufacturer's instructions.
- Acidify each jar. Add the appropriate amount of bottled lemon juice or citric acid directly to each hot jar before filling. Do not skip this step.
- Fill the jars. Insert a canning funnel into a jar and ladle the hot pizza sauce into the jars, leaving ½-inch headspace. Remove air bubbles with a bubble remover or thin spatula. Wipe the rims clean, place lids on top, and tighten bands fingertip-tight.
- Process. Place jars in a boiling water bath canner, making sure they're covered with at least 1-2 inches of water. Process half-pint and pint jars for 35 minutes or quart jars for 40 minutes. Adjust processing time for your altitude.
- Cool. Remove jars and place them on a towel-lined counter. Let cool undisturbed for 24 hours. Check that each jar has sealed before storing.
Notes
- Always use bottled lemon juice or citric acid for safe water bath canning.
- Fresh lemon juice is not recommended because its acidity varies.
- Simmer the sauce uncovered so excess moisture can evaporate and the sauce thickens properly.
- If your tomatoes are especially juicy, continue simmering beyond 90 minutes until the sauce is thick enough to hold its shape on a spoon.
- Paste tomatoes (such as Roma) produce a naturally thicker sauce with less cooking time.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 1 week.
Nutrition
Calories: 137kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 725mg | Potassium: 1264mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4186IU | Vitamin C: 71mg | Calcium: 92mg | Iron: 3mg
