Sunday, October 19, 2008

Make It Yourself - Pizza Sauce

This recipe was given to me when we were first married by a friend. Each year I adjust it a little and we think it is about perfect! I like the simplicity as it does not use a strainer or squeezo. A large pot and good blender is the only equipment needed. It is also one of the cheapest recipes I've found, not using tomato paste or seasoning packets. I can't easily figure out the cost (what does 3/4 cup sugar cost) but if you grow your own tomatoes, onions, and peppers, it would certainly be in the pennies!

Homemade Pizza Sauce

2 gallon tomatoes (generous)
2 1/2 lb onion
several stalks of celery (optional)
6 green or red sweet peppers
2 T basil
2 T oregano
1 T garlic powder

1/4 cup salt
3/4 cup sugar
1/2 cup oil
1/2 T crushed red pepper (optional)
1 T paprika (optional)
1 T chili powder (optional)
1 1/2 cup clear gell

Boil water in a large pan. Soak tomatoes in water for a few minutes until skins can be easily removed. Puree peeled tomatoes in blender. Coarsely chop peppers, onions, and celery. Cook in pan with a little water until soft. Puree vegetables in blender with a little of the tomato juice. Mix clear gel with some tomato juice. Stir all ingredients in a large pot and cook for 30 minutes at a low simmer to blend will. Seal in jars. Can 10 minutes. Makes 15- 20 pint.

Variations: For spicier sauce add more red pepper. In an attempt to have a darker red colored sauce without the added artificial colorings, I added the chili powder and paprika. Using all red peppers instead of green also makes a much redder sauce. Add more or less clear gel depending on how thick you like it. Cornstarch can be substituted. I use this recipe for spaghetti and lasagna as well.

Edit to add disclaimer: This recipe has not been tested for safety by experts. I believe a thickener such as clear gel is not recommended for canning. Use this recipe at your own risk.


  1. This is the best pizza sauce I have ever made! Yummy! Wish I would have discovered it sooner... althought this year I have made 24 pints so that should be enough :) I so enjoy reading your blog and trying out your recipes, not a bad one yet! Thanks from the middle of Nebraska!

  2. I was hoping you could answer a question for me...

    I would love to make my own hm pizza sauce, the recipe I use now is just a can of paste, 3 cans of water, some garlic, italian seasonings,salt and sugar cook until thickened a bit and then make pizza, but I have never canned any but I want too.

    I was able to pick up some #10 cans of tomatoe sauce on an incredible deal and was hoping to try to make your hm pizza sauce and can it and was wondering how much tomatoe sauce should I use instead of 2 gallons of whole tomatoes? Thanks in advance!!

  3. Dana -
    I'm really not sure. I'm just going to make a guess here and say that I'd use close to 6 quart of juice in place of the tomatoes.

    As you cook it, you can always taste and see if it is close to the flavor you want - and add more seasonings, or more juice if you wish.

    Hope that helps! Please let me know how it goes!

  4. Thanks Gina, I am hoping to try this soon!!

  5. Hi, I was just wandering if it would be possible to substitute anything for the clear gel (im not sure what that is or where to buy it), besides cornstarch, since most is GMO. What do u think about arrowroot in this recipe? Would u happen to know what proportion to use? Thanks for sharing so much good info. Much appreciated.
    -lucy in Wa

    1. I'm not sure how arrowroot powder works for canning. If you don't mind your pizza sauce not as thick, you don't have to add a thickener. Or you could just cook it longer to make it thicker.


I love to hear from you.


Related Posts with Thumbnails