Home Canned Pizza Sauce

Home Canned Pizza Sauce My husband’s first cousin plants 100 tomato plants each year in her amazing garden. She makes all her own tomato products and more for her married kids and some more for her brothers and sisters. She does marathon sessions using her stove and all of her camp stoves. I cannot imagine the work she does. I had 12 plants last year and was dying! Here is a recipe for pizza sauce that I make that is really, really


Home Canned Pizza Sauce
  • 25-28 good sized tomatoes (tennis ball size)
  • 2 large onions, minced pretty fine
  • 3 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 Tbsp lemon juice
  • 2 tsp black pepper
  • 2 Tbsp sugar (amount really depends on how sweet your tomatoes are)
  • 2 tsp dried parsley
  • 1½ Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1 tsp celery seed
  • 1 Tbsp salt
  1. Peel and puree tomatoes (I use my pasta pan with the metal insert with the holes in it to dip the tomatoes in boiling water ~ for 30 seconds).
  2. In a large deep stockpot, saute the onions and garlic until tender.
  3. Add the tomato puree and the rest of the ingredients.
  4. Simmer, stirring occasionally this on low for HOURS until it is reduced significantly.
  5. Be careful not to leave it too watery or it will make your pizza crust soggy.
  6. Ladle into pint jars and process in a boiling bath 25-30 minutes (be sure to see if your altitude demands a longer processing time).


11 thoughts on “Home Canned Pizza Sauce

  1. >Thank you so much for posting this recipe! Earlier today, I spent quite a bit of time searching for a great pizza sauce recipe to can. Yea!

  2. >I will have to file this one for next summer! My tomato harvest is about over for this year. Thanks for sharing your delicious sounding recipe with us! 🙂

  3. >I am excited to try this recipe! I was wondering if you have a recipe for canning enchilada sauce? Or tips for creating one? Thanks for all the great recipes.

  4. >Becky, I don't have a canned one, but I will post a very frugal homemade one next week. Surprisingly, authentic enchilada sauce doesn't have any tomatoes in it….the red comes from chilies.

  5. >I just tried this recipe this afternoon! Yum! Thank you again for posting! This is only my second attempt at canning anything other than freezer jam and I think it was a success.

  6. >I love that you share other people's groups for us to share recipes of find new recipes. Just to let you know that you are appreciated.

  7. I am ISO a homemade do canned pizza sauce recipe. This one sounds wonderful. However, I’m wondering how to make this from my own canned tomatoes. I’d probably use my canned Roma’s. I find several online that say to use 25-28 tomatoes( fresh). Approximately, how many quarts of home canned tomatoes would that equal? Thanks for any help.

    1. Wendy,
      I don’t think you would get the same results using canned tomatoes for fresh and then canning it again. I wouldn’t recommend it. However, if you do, a quart of whole tomatoes is equal to about 6-8 fresh tomatoes.

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