I love a good pie as much as the next person (albeit my tastes lean more towards the more sauce / no mozz and tons of veggies side), but as a family we reserved pizza take out for birthday parties and maybe one or two times a year when we had a late night for a school function. After going to cooking school (and living on my own for the first time), I came to appreciate the power that a well-made sauce had to elevate everything from slow-risen, whole grain flatbreads to even the simplest pizza dough. I started off by sauce-making experiences with the most basic, single-serving and - gasp - ketchup based mixture, which is still perfectly delicious in it's own right. With my home ec classes, I step up the sauce creation a little bit, using a tomato paste-fortified mixture laden with a few key spices and herbs, which gives our pies a perfect kid-friendly flavour with just enough authenticity to show them there's something beyond the jar or the 27-cheese monstrosities they can order for delivery.
This year in my canning melee, I decided that I would try my hand at making pizza sauce 100% from scratch, with real tomatoes and garden-fresh garlic and herbs. I had Jami's recipe as a guide, which gave me the tip of freezing and thawing the tomatoes first to remove excess liquid (one of the reasons I have gallon bags of tomatoes hanging in the freezer as we speak) and the whole thing came together easily once everything was in the pot. I won't say it was quick, because as with most homemade tomato sauces the slower and lower they cook, the better, but I will say that the time was more than worth it. Not only does the sauce can and freeze well, but I can vouch for the fact that the sauce that didn't make it into jars turned into a divine dipper for garlic pita and everything bagel chips.
This week, the #SundaySupper team is pulling out our best pizza recipes to fill your belly with deliciousness. We’ve got everything from traditional pizzas to dessert pies, and some pizza inspired sandwiches and salads. Join us on Twitter tonight at 7pm where we’ll be talking all things pizza and sharing our best pizza recipes.
Appetizers
- Cauliflower Crust Pizza by Monica’s Table
- Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
- Pepperoni Cheese Pizza Sliders by Family Around the Table
- Pizza Beef Wontons by Asian in America
- Pizza Potato Skins by Casa de Crews
Breakfast
- Cinnamon Roll Pizza by Recipes Food and Cooking
Condiments
- Home Canned Pizza Sauce by What Smells So Good?
Mains
- Bacon Jam, Pear and Butternut Squash Pizza by Caroline’s Cooking
- Bagel Pizzas by And She Cooks
- BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
- Candy Corn Pizza by Palatable Pastime
- Chicago Deep Dish Pizza by Bottom Left of the Mitten
- Chicken Pesto Calzone by A Day in the Life on the Farm
- Chicken Pot Pie French Bread Pizza by A Kitchen Hoor’s Adventures
- Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
- Copycat UNO’s Pizza by Sew You Think You Can Cook
- Deep Dish Fondue Pizza by Momma’s Meals
- Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
- Easy French Bread Pizza by Confessions of a Cooking Diva
- Everything Pizza Tartin by Sunday Supper Movement
- Fall Veggie Pizza by The Culinary Compass
- Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
- Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
- Hawaiian Pizza Salad by Cricket’s Confections
- Homemade Pan Pizza by Cosmopolitan Cornbread
- Lahmacun (Turkish Pizza) by Curious Cuisiniere
- Lunchtime Pizza Muffins by Jane’s Adventures in Dinner
- Meatball Sub Pizza by Life Tastes Good
- Mexican Pizza by Moore or Less Cooking
- Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
- Mom’s Family Style Cavatini by Powered by BLING
- Onion Tart by Wholistic Woman
- Philly Cheesesteak Flatbread Pizza by Family Foodie
- Pizza Grilled Cheese by Eat, Drink and Be Tracy
- Pizza Pot Pies by Brunch-n-Bites
- Pizza Steak Hoagie by The Freshman Cook
- Pizza Toscana by Cooking with Carlee
- Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
- Rustic Bacon & Citrus Pizza by Gourmet Everyday
- Sausage and Peppers Pizza by Cindy’s Recipes and Writings
- Sausage Arugula Pizza by The Bitter Side of Sweet
- Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
- Spinach and Feta Stuffed Pizza Bread by Mindy’s Cooking Obsession
- Supreme Breakfast Pizza by The Crumby Cupcake
- Taco Dip Pizza by Hardly a Goddess
- Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue’s Nutrition Buzz
- The Mac Pizza by Seduction in the Kitchen
- Vegan Margherita Pizza by Simple and Savory
Desserts
- Caramel Apple Dessert Pizza by The Foodie Affair
- Cheesecake Pizza by The Redhead Baker
- Coconut Macaroon Pizza by Pies and Plots
- Fresh Fruit Pizza by That Skinny Chick Can Bake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Home Canned Pizza Sauce
Makes 3 ½ cups, 14 (1/4 cup) servings
3 lbs plum tomatoes, cored, frozen and thawed
½ medium red onion, diced
2 cloves garlic
½ tbsp olive oil
1 bay leaf
2 tbsp minced fresh basil
1 tbsp minced fresh lemon balm
½ tsp dried oregano
½ tsp fresh thyme leaves
Pinch ancho chili pepper
½ tsp sugar
1 tsp salt (I used Cabernet Salt)
½ tsp citric acid
½ medium red onion, diced
2 cloves garlic
½ tbsp olive oil
1 bay leaf
2 tbsp minced fresh basil
1 tbsp minced fresh lemon balm
½ tsp dried oregano
½ tsp fresh thyme leaves
Pinch ancho chili pepper
½ tsp sugar
1 tsp salt (I used Cabernet Salt)
½ tsp citric acid
- Drain the thawed tomatoes and pass them through a food mill.
- In a large pot, cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes.
- Add tomato puree and all the remaining ingredients. Bring to a boil, then reduce heat and cook for about 30 minutes, uncovered. Remove bay leaf.
- Process with an immersion blender until smooth.
- Return to a simmer and cook, uncovered, until sauce is thick (reduced by at least ⅓), stirring occasionally to prevent sticking.
- Process for 35 minutes in a boiling-water canner.
Amount Per Serving
Calories: 27.6
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 9.0 mg
Total Carbs: 5.2 g
Dietary Fiber: 1.2 g
Protein: 0.9 g
No comments :
Post a Comment
Thanks for the feedback!