Pizza! Pizza! Pizza!
As promised, I’m finally getting around to posting my FAVORITE pizza sauce recipe! (Pretty much everything I post is my favorite…if you haven’t figured that out yet… just FYI) Sorry it took me so long. Whole30 demanded 30 days of my time, and pizza, nor this flavorful sauce for it, was allowed during that time. 🙁 BUT now it’s not only allowed, but celebrated! Yay!
My favorite sauce recipe started with THIS one by Ree Drummond. You know, The Pioneer Woman. I freaking love her. I watch her show. I own several of her cookbooks, and I may or may not stalk her recipes online, too. Plus, now that I live in Oklahoma, miles away from family, I feel like I can identify with her. Ok, maybe our stories aren’t exactly the same….or anything alike at all… but whatever, you get my drift. She’s just awesome. On to the sauce!
Like I said, I started with her recipe, but I tweaked it a little bit, as I do with most of the recipes I find. First, I doubled it so I would have plenty to can and save for later. Who wants to make one teeny batch of sauce EVERY time they cook/make pizza. Ain’t nobody got time for that! In order to can it properly I added lemon juice for acidity. Don’t worry, you can’t taste the lemon AT ALL in the finished product. Last, I added TexJoy. Completely optional, but I add TexJoy to pretty much everything. It’s our family’s “secret” recipe. 🙂
The “New” Recipe
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 medium onion, chopped finely
- 1 cup chicken broth
- 3/4 Cup Lemon Juice
- Three 28-ounce cans crushed tomatoes (or six 15-ounce cans)
- Salt and pepper
- 1 teaspoon sugar
- 1 teaspoon TexJoy
- 2 teaspoon dried oregano
- 15-20 fresh basil leaves, chopped
Sauté garlic and chopped onions until the onions are soft and transparent, about 4 to 5 minutes.
Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the lemon juice and crushed tomatoes and stir to combine. Add salt and pepper to taste, sugar, and TexJoy. Add the dried oregano and basil. I usually use fresh basil, but I put my basil outside the other day to get some much needed sun while the weather was nice, and the wind blew it over 🙁 No more fresh basil for awhile. I substituted with 2 Tablespoons dried basil flakes.
Reduce the heat to low and simmer for 30 minutes. When finished, spread a few large spoonfuls on your unbaked pizza crust until you have the perfect amount of saucy goodness. Then continue with cheese and your favorite toppings before baking to perfection! Voila!
After sauce is cooked through, ladle hot sauce into hot jars, leaving ½ inch headspace. I use half-pint jars because it is the perfect amount for one large pizza. (We like to go a little easy on the sauce.) You can use pint jars or even quarts if you have a larger family, or if you enjoy an extra saucy pizza. This recipe made me 8-9 half-pint jars. Process in a water bath canner for 35 minutes.
If you’re unsure how to Water Bath Can, again, I highly recommend At Home Canning For Beginners & Beyond. Otherwise, if you would just like a brief overview or a refresher, see this short video:
What Do You Think?
Try it! Tell me what you think! Do you have a favorite pizza sauce recipe?
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