Best Pizza Sauce
One thing that I would not want to do without to make this stuff happen is this little gadget right here:
It's easy to assemble and beats a Victorio Strainer by a mile in the making of tomato juice!
Also easy to take apart and keep clean. If you don't have one you should get one. I've had mine for more than ten years and it still works like a top! I can't remember the name of it though, I think it was something like Tomato Press. If anyone could help me out there that would be great! I bought it at an Amish store in the area here in Lancaster County.
Another thing I do to make sure the tomato juice is thick is to drain the cooked tomatoes till they look kind of dry, draining off as much of or all the clear watery juice.
I then crank it through this handy little gadget.
The seedy waste stuff (in the white bowl) is usually pretty juicy yet after the first time around. I crank that through again once more to get all the pulp.
nice and thick, eh?
The children always seem to be on hand for this. ☺
After this there is usually a bit more of the clear juice to get rid of and I use a tiny baster for that.
I know... that's what they have cheese cloths for. But that is messy and a pain to clean up so... I do it the easy way. ☺ If I don't have enough juice for 1 batch of sauce I just freeze it until I have enough ripe tomatoes for another round of juice. After this comes the fun part, and the smell is wonderful!!
1 gallon tomato paste
9 quarts tomato juice
1 quart ketchup
3 cups sugar ( I think that's too much and I used SomerSweet instead)
9 Tablespoons parsley flakes
6 Tablespoons sea salt
6 Tablespoons Paprika
3 Tablespoons Chili Powder
3 Tablespoons Oregano
3 Tablespoons Garlic Powder
3 Tablespoons Dry Mustard
2 Tablespoons Black Pepper
9 Large Onions*
8 Celery Ribs*
2½ cups Parmesan Cheese, optional
I quit adding the cheese because I serve it with Italian dishes anyway.
*The Onions and Celery are sliced and cooked, covered in water, until soft then drained and blended till smooth.
Add all ingredients together and mix well so the paste and spices are distributed evenly.
Sometimes I heat it to mix it , sometimes I don't. Place in quart jars, wipe tops of jars clean, cap, and screw the ring on tightly. Water bathe for 30 minutes or if you have a pressure canner it is 15 minutes @ 11 lbs. pressure. Read directions and follow them when using a pressure canner!
Yield: 16 quarts
For an easy supper after a busy day I decided to take advantage of the fresh sauce and have spaghetti w/ Parmesan Meatballs.
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