Pizzazz Pizza Sauce

Pizzazz Pizza Sauce


  • 15lb. paste/Roma tomatoes, peeled
  • 1 large white onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 tbsp. olive oil
  • 2 tsp. salt
  • 1 tbsp. sugar
  • 4 tbsp. Italian seasoning
  • 3 tsp. bottled lemon juice


  • Prepare and sterilize 6x250ml mason jars.
  • Pulse onions and garlic in a food processor to a fine crumble texture.  This can be done in batches as needed.
  • Saute onion mixture with olive oil in a large stockpot for 5 minutes.
  • Quarter tomatoes and remove stem section. Puree the tomatoes in batches in food processor.  Add tomatoes to stock pot, along with salt, sugar and Italian Seasoning.  Cook sauce for at least 4 hours, stirring often until it reaches the consistency of a pizza sauce.
  • Fill canning pot with water, cover and bring to a boil.
  • Add 1/2 tsp. bottled lemon juice to each sterilized mason jar.  With a sterlized ladle, fill each jar with sauce with a funnel to 1/4 inch of top of the jar.  Wipe rims with clean paper towel.
  • Carefully position NEW sealing disc on the rim of each jar.
  • Screw on the screw bands until firm but not tight.
  • Place the jars into the canning pot with the boiling water. Place a lid on the pot and boil for 20 minutes.
  • Carefully remove each jar from the canning pot. Do not tilt the jars or try to wipe them dry. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
  • Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet.

When using, we add a 6oz. can of tomato paste and it covers 4 x 12" pizzas.

Original source for this recipe is found HERE.


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