I always like having homemade pizza sauce on hand. You can definitely save money by making your own pizza instead of buying it from your local pizza shop. If you don’t have a garden you can always buy tomatoes at you local farmer’s market at a very good price. In our area they usually start picking in August. Our local farmer’s market sells them by the bushel so if my garden does not produce all that I need, I just buy a bushel or two to fill in.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
16 |
32 |
48 |
64 |
80 |
96 |
| Makes |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Ingredients | ||||||
| Fresh tomatoes; peeled, cored and pureed OR |
3-1/2 C. |
7 C. |
10-1/2 C. |
14 C. |
17-1/2 C. |
21 C. |
| Canned crushed tomatoes |
28 oz. |
56 oz. |
84 oz. |
112 oz. |
140 oz. |
168 oz. |
| Tomato paste |
6 oz. |
12 oz. |
18 oz. |
24 oz. |
30 oz. |
36 oz. |
| Dried basil |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Dried oregano |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Garlic powder |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Onion powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Salt (optional if using canned tomatoes) |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Sugar |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
Assembly Directions:
In a large saucepan, combine all ingredients and bring to a boil, stirring frequently. Reduce heat and simmer for 45 minutes.
Freezing Directions:
Allow to cool. Place sauce in freezer containers or freezer bags. Seal, label and freeze.
Serving Directions:
Thaw over night in the refrigerator.
Comments:
The amounts of the seasonings are just a starting place for the recipe. Feel free to adjust the seasonings to your tastes. The sugar will reduce the acidity of the sauce. Oregano can have a bitter flavor. Adjust it to your tastes. If you are using canned tomatoes that contain salt, you may not need to add any salt to the sauce.
Nutritional Info:
Based on using fresh tomatoes and salt as indicated in recipe.
Per Serving: 21 Calories; trace Fat (8.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 288mg Sodium.
Exchanges: 1 Vegetable.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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