What a crazy week!! I had 11 pounds of tomatoes from my garden to cook down, so I decided to make something that would go far….pizza sauce sounded like the perfect choice!
I had gathered Beefsteak, Patio, and Roma tomatoes for this sauce, and decided to do it old school. Make an “x” through the stem end, scald them in boiling hot water, and remove the skins.
You only have to leave them in the very hot, simmering water for a few minutes, remove them….
…and the skins will come right off! If you want to cut down on the next cooking part, it’s best to get rid of the watery goop and seeds inside, too.
Once all of the tomatoes are prepped, just place them all into a large stockpot with the rest of the ingredients.
This part takes awhile, anywhere from 1 to 2 hours, depending on how hard you are simmering and the consistency of your tomatoes, but believe me….it’s worth every single minute!!!
Cook and simmer until very thick, or to the consistency that you prefer. Stir every so often at first, but then during the last amount of time as it thickens, you’ll have to really keep an eye on it and stir a lot more often so that it doesn’t scorch or anything. But this is super easy to do!!
Once you have your sauce all cooked down, simply ladle into jars or freezer containers, leaving headspace at the top for expansion, and freeze until needed!
My recipe yielded three, pint-sized jars, and each jar will make two LARGE pizzas!
I cannot even TELL you how good this batch turned out!! I have to give a wee little bit of credit to Dominoes Pizza, though. They came out with a spicier sauce, and, honestly, that’s where I got the idea to give mine a little kick!!!
And I’m SO GLAD that I did!! This sauce was the BOMB!! 😀
Very rich. Very thick. Absolutely DECADENT. I could SELL this stuff!!! 😀
My hubby’s pizza was quite a masterpiece! He “ordered” his topped with extra sauce, spicy salami, hot italian sausage, canadian bacon, mushrooms, fresh pineapple chunks, black olives, spicy pepperoni and fresh slices of tomato straight from the garden! (And of course, lots and lots of cheese!! 😉 )
I made mine a bit different, topping mine with extra sauce also, plus spicy salami, thin-sliced lean roast beef, fresh mushrooms, gobs of cheese, my special seasonings (on both pizzas), pepperoni, garden tomatoes and black olives!
BOTH were phe-NOM-NOM-NOM-enal!!
**And check out this gorgeous pizza peel that I won from Tomato Wellness!!! They are having a contest for #SmartPizzas that are loaded with delicious tomato goodness and healthier versions than most purchased pizzas! I entered several and won this super cool prize!!! Thanks so very much, guys!! I LOVE it, and can’t wait to use it over and over until it looks like an antique from a popular, local pizza joint! 😉 😀
Sadly, I didn’t get to enter any of this, (my killer good homemade sauce and these two pizzas due to my poor hubby being VERY sick with the flu), but if you wanna talk tomato wellness, there’s 11 pounds of homegrown goodness in this sauce!! 😀 Plus a few more sliced fresh on top to boot!! Now THAT’S tomato heaven!! 😀
So the next time you get a craving for a great pizza, don’t buy one from the store. Don’t cave and have one delivered. Make it yourself homemade from scratch from top to bottom!!
My homemade Honey, Chardonnay & Garlic Herb Pizza Dough can’t be beat, and this sauce is absolutely do DIE for!!
Great pizzas start with a great crust and rich sauce. And don’t forget to use a nice brand of cheese, too! (We like the way Sargento’s shredded mozzarella and provolone tastes and melts, but, of course use whatever kind you like best! 😉 )
- 10-11 lbs. tomatoes, (I used a mixture of Patio, Beefsteak and Roma)
- 2 Tbl. EVOO (extra virgin olive oil)
- 2 large red ripe cubanelle peppers, chopped
- ½ cup coarse crushed fresh-dried basil leaves
- 2 Tbl. fresh-dried oregano leaves
- 2 tsp. garlic salt
- 1½ tsp. garlic powder
- 1¼ tsp. real honey
- 1 tsp. coarse ground black pepper
- ½ tsp. crushed red pepper flakes
- ¼ tsp. chipotle powder
- ¼ tsp. paprika
- ¼ tsp. onion powder
- ½ tsp. finely grated parmesan cheese, (ok to sub "green can" kind)
- Wash tomatoes, remove stems, and with a sharp paring knife, make an "x" through stem end.
- Get a large pot of water boiling, reduce to a simmer. Carefully scald tomatoes in batches, a few minutes each, and let cool a little. When cool enough to handle, remove skins, slice in half and scoop out goop and seeds.
- Dump out hot water and rinse pot. Place tomatoes, and rest of ingredients, into pot. Bring to a boil, reduce heat to a medium simmer, and reduce sauce until very thick, stirring as needed especially near the end when it's getting very thick. (*This will take 1 to 2 hours depending on your tomatoes, how hard you simmer, and how thick you like your sauce.)
- Let cool a little, ladle into jars or freezer containers leaving a 1" headspace at the top for expansion when freezing. Let cool to room temp.
- Place on lids and freeze.