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Pizza Sauce

August 9, 2010

½ bushel tomatoes                                                                  1½ cup sugar

2 green peppers                                                                         2 cups oil

3 hot peppers                                                                              about 3 Tblsp salt

3 lb onions                                                                                    2 Tblsp oregano

1 head garlic                                                                                 2 Tblsp basil

6 bay leaves                                                                                  8 – 6 oz cans of tomato paste

Cut up vegetables in the first column and combine in a large pot.  Simmer for an hour or more.  Run the mixture through a sieve or strainer then add all the ingredients in the second column.  Simmer for and hour or so.  Pour into hot sterilized jars and process in a boiling water bath for 40 – 45 minutes.  Makes 20 -22 pints.

I got this recipe from a mennonite friend.  It is wonderful on pizza.  Add some italian sausage and some whole tomatoes and you have terrific spaghetti sauce.

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3 Comments leave one →
  1. July 7, 2011 1:54 pm

    WAY too much sugar for healthy eating. If you will just cook the items in first column on a low heat for several hours instead of one, they will cook down into a sauce and you can skip the straining part, or use a handheld blendor right in the pot to get it the chunkiness you like. I would add more basil and oregano for a more authentic Italian flavor. Freeze in pint-size Chinese soup containers (buy from your favorite Chinese store or dollar store) for winter use. One pint will be enough sauce for two small or one large pizza, topped with tons of cut-up vegetables and some mozzarella cheese. Delish! sounds like a good idea for dinner!

  2. July 17, 2011 7:56 am

    I’m excited to try this recipe, Janice! I love mennonite recipes:).

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