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!!
Ingredients:
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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I love my Victorio food mill too. My husband purchased it several years ago when I was too busy to do tomatoes. My question is are you making your own tomato paste by cooking down your tomatoes? And why ketchup? Couldn't you use the same spices they use and eliminate the processed product? Mrs Wages makes a pre-made spice package for pizza sauce, salsa etc... They are great.
ReplyDeleteI want a food mill!
ReplyDeleteThis looks phenomenal! I love pizza sauces, especially those that you make on your own! Thanks for linking up to Friday Potluck :)
ReplyDeleteYum! I love tomato sauce. And it does look like a lot of sugar...i think I would omit it completely if I made it...personally, :)
ReplyDeleteOh! Love that, I may have to add it to "when i have time to homemake everything list!"
ReplyDelete~Blair
This sounds so good & believe it or not, we actually have that same tomato press!
ReplyDeleteReally appreciate you linking up this awesome masterpiece at the Creative Bloggers' Party & Hop :)
ReplyDeleteOh yum! I love fresh sauce like this. It tastes so good. Thanks for linking it to Home Sweet Home!
ReplyDeleteSherry
Thank you for linking up to Sharing Sundays. We are featuring this recipe this week!
ReplyDeleteEllen
http://everydaysisters.blogspot.com
You had me till I saw ketchup...
ReplyDeleteIt took me a while to get used to that idea as well but I found that it does make a difference in the flavor and Heinz has a recipe that is very basic and does not have the high fructose corn syrup in it so the sugar amount is minimal. The sauce I made this year I totally eliminated any sugar besides what is in the ketchup and I like it a lot! Thanks for stopping in!
DeleteI would also eliminate the sugar but sauce does need a pinch of sugar to counteract the acidic tartness of the tomato so the ketchup would be ideal for this, just don't use any more sugar than what is in ketchup and it will be fine.
DeleteI have one of those old fashion cone shaped colanders with the wooden handled rod thing that sits in a rack over a bowl. You put in the hot tomatoes and from there run the wooden rod around and around inside of the cone to get juice. It is totally the best way to separate pulp from skin and seeds and very quick also.
ReplyDeleteTomato paste, juice, ketchup...are these all home made? What you made at the top is the juice, right?
ReplyDeleteThe juice is homemade but not the paste and ketchup. The ketchup I use is from Heinz and is their more basic stuff without high fructose corn syrup. Thanks for stopping in!
DeleteIt looks like this is your tomato press.
ReplyDeleteBoy that looks like quite an undertaking! Thanks for linking it in to Food on Friday. Have a super weekend
ReplyDeleteWhat kind of tomato juice do you use?
ReplyDelete