Homemade Pasta (or Pizza) Sauce

We go through A LOT  of pasta sauce in our house…like a CRAZY amount!

I use pasta sauce in tons of different recipes such as lasagna roll-ups, lasagna skillet, stuffed shells, zesty ranch bake, as well as simply on pasta. I’ve also been known to use it for recipes that call for tomato sauce such as cauliflower turkey sloppy joes, clean and easy sloppy joes, and others. I use pizza sauce in recipes such as healthy pizza casserole, homemade pizza, pepperoni pizza chicken, and similar things.

I used to think that making homemade tomato sauce was difficult and old-fashioned, so I never attempted it.

Then, one of my mentors invited me over to her house, told me to bring a few pouches of Mrs. Wages mix, and she taught me how to make homemade tomato sauce. Now, I’m hooked!!!

Of course, you can make it the “old fashion” way and boil down your tomatoes in a saucepan, removing the skins, crushing them, and straining them…OR…you can use the handy-dandy easy-to-use SAUCE MASTER and it’s a cinch to make!

I bought my Sauce Master at the local co-op store and use it to make jam, pasta sauce, 1 sauce master 1pizza sauce, salsa, apple sauce, and have even used it to process a pumpkin. It was WELL WORTH the $70 investment. Saves SO MUCH time and energy.

It’s simple to set up…not additional equipment required. It simply screws onto your table or counter (I use my island). It’s easy to assemble and cleans up in a jiffy. It’s also easy to use. I have seen 4 year old operate this “machine” with ease and they LOVE it!  It’s a great way to get your kids involved with helping to process fresh produce and teach them the value of work.

 

You don’t have to peal or de-seed anything. The “compost” of seeds and skins comes out the end while the juice and pulp comes through the screen. Super dooper simple!

Now, onto our Pasta Sauce. I use the salsa screen (as opposed to the tomato screen) when using my Sauce Master because I like my sauce chunky. I want to know that there are actually tomatoes in the sauce. I also get more “pulp” this way and use more of the tomato. Oh, so delicious!

1 canning tools 1You will also need a canning set. To water boil our jars, I use a large stock pot. But I bought this canning set that includes a wide-mouth funnel for filling the jars, a magnetic wand for retrieving the lids from boiling water, and the jar grip to lift and lower the jar from the boiling water. You can find similar sets at your local stores like Wal-Mart or Co-op.

I am fortunate to be able to garden with some wonderful people from my church, so I use the tomatoes we grow there. But, you can still use make this recipe at home by buying your own whole fresh tomatoes or by using cans of tomatoes. Whatever way you chose to obtain your tomatoes, the sauce will still be tasty!!

Pasta/Pizza Sauce

Yields: 5 pints (or 2.5 quarts)

Ingredients

  • 6 pounds fresh tomatoes (about 18) or 6 cans (14.5 oz each) petite diced regular or low sodium tomatoes, drained
  • ¼ cup sugar (optional – I leave this out)
  • 1 pouch Mrs. Wages Pasta Sauce (or Pizza Sauce) Mix

Directions

  1. Wash tomatoes.
    1 tomatoes
  2. Slice into ½ or ¼, depending on the size.
     

  3. Process through the Sauce Master to remove skins and core. This should yield about 10 cups of puree.
     

     

  4. Measure out 10 cups of puree and dump into large pot (do not use aluminum). Add Mrs. Wages mix and sugar (optional). Mix well.
     

  5. Bring mixture to boil. Stir occasionally. Reduce heat and simmer for 25 minutes, stirring occasionally.
    12 simmer
  6. Ladle immediately into prepared jars (cleaned jars, boil lids for 5 minutes), filling to within 1 inch of tops.
     

  7. Wipe jar rims and threads.
    13 jars
  8. Cover with 2-piece lids. Screw bands tightly.
     

  9. Place jars on rack in canner. Water must cover jars by 1-2 inches (add boiling water if necessary). Cover; bring water to gentle boil. Process 40 minutes in boiling water bath.
  10. Remove jars and place upright on a towel to cool completely. After jars cool (approximately 24 hours), check seals by pressing center of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
    15 cool
  11. Let prepared jars stand at room temperature for 24 hours. Store unopened sealed jars in cool, dry place up to 1 year. Use opened jars within 1 week. BE SURE TO LABEL YOUR JARS!!
    16 label17 title

Pasta or Pizza Sauce

  • Servings: 5 pints
  • Difficulty: easy
  • Print

A simple, delicious, and nutritious recipe for homemade pasta or pizza sauce.

Ingredients

  • 6 pounds fresh tomatoes (about 18) or 6 cans (14.5 oz each) petite diced regular or low sodium tomatoes, drained
  • ¼ cup sugar (optional – I leave this out)
  • 1 pouch Mrs. Wages Pasta Sauce (or Pizza Sauce) Mix

Directions

  1. Wash tomatoes.
  2. Slice into ½ or ¼, depending on the size.
  3. Process through the Sauce Master to remove skins and core. This should yield about 10 cups of puree.
  4. Measure out 10 cups of puree and dump into large pot (do not use aluminum). Add Mrs. Wages mix and sugar (optional). Mix well.
  5. Bring mixture to boil. Stir occasionally. Reduce heat and simmer for 25 minutes, stirring occasionally.
  6. Ladle immediately into prepared jars (cleaned jars, boil lids for 5 minutes), filling to within 1 inch of tops.
  7. Wipe jar rims and threads.
  8. Cover with 2-piece lids. Screw bands tightly.
  9. Place jars on rack in canner. Water must cover jars by 1-2 inches (add boiling water if necessary). Cover; bring water to gentle boil. Process 40 minutes in boiling water bath.
  10. Remove jars and place upright on a towel to cool completely. After jars cool (approximately 24 hours), check seals by pressing center of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
  11. Let prepared jars stand at room temperature for 24 hours. Store unopened sealed jars in cool, dry place up to 1 year. Use opened jars within 1 week.

17 title

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