Pizza sauce for canning (from garden tomatoes)

A jar of pizza sauce on garden tomatoes to show a recipe for canning.

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Pizza sauce for canning (from garden tomatoes)

Tomatoes are roasted to concentrate flavor and dry them out to make a thick pizza sauce. Dried herbs are added, which is allowed for safe canning.

Prep Time10

Cook Time2

Canning50

Total Time3

Servings: half-pint jars

Calories: 84kcal

Equipment

Canning jars and new lids

Ingredients

6 lbs fresh tomatoes paste type preferred, like Roma, San Marzano, or Amish Paste
1.5 teaspoon salt
2 teaspoon dried Italian herbs do not use fresh
½ teaspoon citric acid or ¼ cup bottled lemon juice

Instructions

ROAST TOMATOES

Preheat the oven to 350℉. Cut tomatoes in half or quarters (depending on their size) and place on a rimmed baking sheet. Sprinkle with salt (optional).
Roast tomatoes until they start to dry out, about 60-90 minutes, checking on them periodically. Remove from oven and let cool enough to handle.

MAKING THE PIZZA SAUCE

Add tomatoes and herbs into a blender and puree until smooth - you may need to do this in batches. Taste, adding more salt or herbs as necessary.
NOTE FOR CANNING: Penn State Extension says it's ok to adjust the amount of dried herbs in canning recipes (see note for source).
Return to oven to continue baking for 10 to 40 minutes, until the desired consistency is reached.
Meanwhile, get a pot of water boiling and your sterile jars warmed. Make sure the pot is deep enough that jars are submerged with 1-2 inches of water above them while sitting on the canning rack.

CANNING

Spoon hot pizza sauce into warm, sterilized 4 or 8 ounce jars, leaving ¼" or ½" headspace respectively. Remove air bubbles and wipe rims of jars. Apply canning lids and rings (fingertip-tight).
Process 4 ounce jars in a boiling water bath for 40 minutes, adjusting for altitude (see note). Make sure the jars are covered by 1-2 inches of water while processing.
Process 8 ounce jars for 45 minutes, adjusted for altitude.
Turn off heat and let stand for 5 minutes, then remove jars and let cool.

Notes

Pizza sauce consistency:

For a traditional pizza sauce consistency (similar to a store-bought variety), roast tomatoes for about an hour. For a thicker, more concentrated sauce, roast for 90 minutes. After pureeing, if it isn't thick enough, return to the oven to continue to dry out.

Notes for canning:

This recipe is based off Roasted Tomato Paste from Ball's Book of Canning & Preserving (page 206). Ingredients and processing times are consistent with that recipe, but I added in the dried herbs, as it is safely allowed according to Penn State Extension.

Jar size: 4 ounce and 8 ounce (half-pint) jars are used by recipes from Ball and the National Center for Home Food Preservation. Processing times differ based on jar size, since larger jars take longer to heat up.
Don't use fresh herbs when canning. Use dried herbs and add at the end. Penn State's Extension office says, "The types and amounts of dried spices and herbs may be changed, but do not add extra fresh herbs to recipes."
Acidity: Make sure to add the exact amount of citric acid or lemon juice stated. Based of Ball's Book of Canning & Preserving for a safe, tested recipe.

How to adjust processing times for altitude: 0-1000 feet needs no added adjustments, boil for 5 extra minutes up to 3,000 feet, add 10 minutes for up to 6,000 feet, and add 15 minutes for elevations over 6,000 feet.

Nutrition: calories are calculated for ½ a cup, which covers and entire 12" pizza. If you cut the pizza into 8 slices, that's about 10 calories per slice.

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Nutrition