It’s once again canning season. I was really excited to find Roma tomatoes this year. I had already canned two bushels for 90 pints of stewed tomatoes and diced tomatoes. We love dishes with tomatoes and I go through a LOT of them every year. But Romas make really good sauce so I had to buy another peck. A bushel and a peck and a hug around the neck. Does anyone else remember that?? It’s from a very corny Doris Day song. I’ve made pizza sauce in prior years, but my friend Jane adds carrots to hers for natural sweetness and a nice consistency, and imitation is the sincerest form of flattery. I’m a little more heavy handed on seasoning than she is, but I really liked the addition of the carrots. If you’re fortunate enough to find Romas I’d recommend using those but, if not, regular tomatoes will also make a fine sauce.
16-18 cups of peeled, cored, and diced tomatoes
2 cups of finely diced carrots
1 large onion diced
6-8 cloves of garlic
3 T olive oil
3 T oregano
3 T basil
1 T garlic powder
1 T pepper flakes
1 T fennel seed
3 T kosher salt
1/8th tsp citric acid per cup of sauce
The first thing you have to do is core, peel and dice all the tomatoes. One peck made two batches of sauce.
Peel and dice the carrots, dice the onion and mince the garlic.
Add the olive oil to a deep heavy kettle. Sweat the onion, garlic, and tomatoes for a couple minutes.
Add the tomatoes and bring them to a boil. Reduce the heat and simmer until the sauce reduces and begins to thicken.
Add the spices and the salt.
Continue simmering, stirring occasionally, until the sauce has reached your desired consistency. It’s not a fast process so you have to be patient. My sauce simmered for a couple of hours. I used an immersion blender during the simmering process.
Once the sauce has reached the desired consistency you can start filling your hot jars and getting them ready for the water bath. I used some cup and a half jars as well as some one cup jars. Add 1/8th tsp of citric acid per each cup of sauce as you jar it. Carefully wipe the rims of the jars before putting the lids and rings on. Process in a water bath for 30 minutes. Allow your jars to cool on a towel or mat for at least 12 hours before storing them.
I saved a little more than a cup of sauce from the last batch and made us a pizza for dinner.
NOTE: Let your own palate be your guide with the seasonings. Taste while your sauce is cooking. You can use pint jars if you prefer but I think the smaller jars are perfect for a single pizza. If you do use pint jars increase the processing time to 40 minutes. This sauce is also good to use on pasta, a meatball sub, for dipping cheese bread, or on a veggie crepe. Unlimited possibilities!