I love having my homemade pizza sauce on hand.
The weather lately has been HOT! I really don't feel like cooking. Making "pizza" doesn't always mean I have to heat up the oven. Here are some options to keep your kitchen cool:
~toasted cheese sandwiches with mozzarella and a little garlic salt- dip it in the sauce ~pizza quesadillas ~pizza mountain pies over a campfire ~english muffin pizzas ~pizza lunchables ~grilled pizza
Keeping sauce and cheese on hand makes these some of my quicker meal options, too.
Eating the sauce from fresh tomatoes with fresh herbs in the summer is so much better, but I also can it for later use. For our household, I like to can about 20 pints of pizza sauce. I usually make it when the tomato harvest is fading at the end of the season and my batches of sauce are smaller. I do a mixture of pints and half-pints.
If you want step by step pics of how I make my pizza sauce (for a small batch) click HERE. Since my photography skills and equipment are a little better I thought I would repost the recipe.
8 oz. tomato sauce 1 tsp .oregano ½ tsp. marjoram ½ tsp. basil ½ tsp. garlic salt 1 Tbsp. sugar (I usually add this when I open the jar to use it instead of before canning)
Combine all ingredients and let sit for a half hour to marry the flavors. Alternatively, make a larger batch of pizza sauce using this ratio, place in clean, hot jars topped with lids and bands, and process in a water bath for 30 minutes.
If you would like to pin it for later...
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