I made pizza sauce the other day. It was fairly easy and I canned it, and used the bit left over to make pizza that night. Unfortunately, I can only give general amounts of the ingredients I used, as my tendency is to toss stuff in, taste, mix in something else, taste again.
I had tomatoes left over after making salsa (which turned out very yummy). I think it was about 3 or 4 lbs. I am a lazy cook, so I chopped the tomatoes coarsely, only saving some seed to plant later (planning for a bunch of fall tomatoes -- the joy of living in the south!)
I chopped up two onions, medium sized, and 4 Anaheim peppers. I added the seeds of 2 of the Anaheim peppers, since we like it spicy. I chopped up 5 or 6 garlic cloves and added all of it to my large stock pot.
I get lots of compost when canning... so far at least. I'm also saving harvesting seeds to plant for more tomato plants.
I cooked the mixture, and stirred occassionally, for 2 1/2 hours at a med-lo heat. Well, I brought it to a boil, then reduced the heat to let it simmer gently for a total of 2 1/2 hours. I tried to moosh up the veggies as it cooked and they softened.
At the end of the 2 1/2 hours, scoop by scoop, I put the veggies and juice through the food processor and then through the strainer. Now, this is a special strainer. Its the strainer that the nice man gave me when he gave me all the canning supplies. It was a sad story, but I was happy for all the free stuff. Here's the strainer:
If you know the name of this strainer, please let me know; its one of the most interesting pieces of kitchen equipment I've seen. I poured the pureed sauce in it, turned the wooden stick around and around as the sauce seeped out the holes into the waiting bowl. It was a very nice tomato sauce, though a bit thin, so I put it back in the pot and simmered it for a few more hours (2 or so). When it was almost thick enough, I asked Hubby to try a bit and see if he liked it. He asked for more garlic, so I added some garlic powder and a tbsp of tarragon, thyme and rosemary. (random herbs, yes, its what I have around and it produces a nice flavor). Then, I ladled it into pint jars, leaving 1/2" head space, added lids and rings and put them in a boiling water bath for 25 minutes. I came up with 25 minutes based on the Ball Blue Book on canning instructions for canning tomato sauce. I got about 3 pints of sauce, and about 1 cup left over.
I added a can of tomato paste and a tbsp or two of water to the one cup of sauce and made pizza. It was pretty good. I think I'll plan to get 2 pizzas out each pint, but using half of this sauce and a can of tomato paste. Thicker is nicer when it comes to pizza, I think, I know Hubby likes it that way. (The white-ish specks are the garlic powder granules.)
Next time, I'll use 3 times as many tomatoes; I'll fill the 8 quart stock pot with tomatoes. I'll use 4 onions (maybe 5), and 8 or 9 good sized peppers -- perhaps a 1:3 ratio of spicy:sweet (that would be... calculating... 2 spicy peppers and 6 sweet peppers. A whole bulb of garlic for sure will be used. I think I'll use the food processor to blend the onions, peppers and garlic together before adding it to the tomatoes (easier than chopping, and fewer tears). I will try to be more patient when reducing the pureed and strained sauce to get it thicker.
Anyhoo, I hope to have a much, much larger harvest of tomatoes this fall. Hopefully, I'll have used these 3 pints (won't be hard), and will have a better idea of what I like and don't like in the flavor.
I also finally finished the summer dress I was working on. Putting in button holes and sewing on buttons was the hardest part, but its done. I did make the button holes too small, and had to cut them bigger. Oh, well, I don't need to unbutton it to get it on or off, so I could just stitch the seem closed if needed.