Pizza Sauce -- Bulk Recipe for Canning/Freezing
Yield 5-6 pints
1/3 cup olive oil
2 cups finely chopped onion
2 T. garlic, minced
12 oz. tomato paste
8 cups tomatoes, seeded and pulsed in a food processor *(see note)
2 T. dried oregano
1 bay leaf
2 T. sugar
1 T. salt
1/2 t. pepper
1. Heat oil in a large stockpot. Add onion and cook until softened, 5-8 minutes. Add garlic and tomato paste and cook about 1 minute until lightly brown and fragrant. Stir in tomatoes, oregano, bay leaf, sugar, salt, and pepper.
2. Bring to a simmer then reduce heat to medium-low. Continue to cook uncovered at a simmer, stirring occasionally, until sauce is thickened to desired consistency, 1-2 hours. Salt and pepper to taste.
3. If freezing: allow sauce to cool for 30 minutes, place into freezer containers, chill in the refrigerator then freeze.
If canning: follow instructions for your pressure cooker.
*If desired, tomatoes can also be peeled before being processed. To do so, bring a large stock pot with water to a low boil. Meanwhile, fill a clean sink with ice water and score the bottom of the tomatoes with an"X" using a sharp knife. Place a few tomatoes into the boiling water at a time. Allow to cook for 30-60 seconds until skins start to peel away or crack. Remove tomatoes and place in sink filled with ice water. Repeat until all the tomatoes have been blanched. Using a paring knife, easily peel the skin off the tomatoes.