Savoring The Good®

menu icon
subscribe
search icon
Your Culinary Teacher Since 2008

Pizza Sauce

A woman with long brown hair wearing a light-colored blouse smiles at the camera in a softly lit indoor setting, offering a welcoming glimpse into the post author's personality.Sarah Mock headshot 100by100.
Updated: to include new step-by-step photos, clarified instructions, and/or improved tips for best results.· by · Leave a Comment This post contains affiliate links.

Canning pizza sauce with fresh tomatoes is a simple way to have homemade pizza sauce in your pantry.

Prep Time 20 minutes
cook time40 minutes
total time1 hour 40 minutes
servings adjustable3 quarts
Jump to Recipe
canning tomato sauce.

Combine ripe tomatoes, spices and a bit of citric acid or lemon juice and you have a delicious, easy pizza sauce for homemade pizza night. Before you know it you have homemade pizza sauce with fresh tomatoes!

Tomatoes are one of my favorite summer fruits. Yes, a tomato is a fruit. Oven-roasted tomato soup, canning diced tomatoes, and making tomato paste are all things I make during tomato season.

Ingredients needed:

15 pounds of fresh ripe tomatoes in a cardboard box.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Traditionally Roma tomatoes, san Marzano tomatoes or another variety of paste tomatoes are the type of tomatoes used to make a pizza sauce from fresh tomatoes due to them having the best flavor. All of these variety of tomatoes are fabulous and I encourage you to use them if you can find them. This year those tomato plants did not make it past the bugs so we went with these fresh red tomatoes that I found at my local farm stand.

A basic tomato sauce is just tomatoes, citric acid and a touch of salt. But to add more layers of flavor to your tomato sauce to turn it into a pizza sauce you will want to add seasoning. I have 2 seasoning blends for you to choose from. See the recipe card below for detailed measurements.

Best Homemade Pizza Sauce Recipe

Fresh tomatoes are preferred but this pizza sauce recipe is perfect if you want to use up the tomatoes you have in the freezer.

fresh tomatoes quartered.

Wash Tomatoes

Wash and cut fresh tomatoes into quarters. Remove any bad spots.

top down photo of a large pot with quartered tomatoes.

Chop

Add the chopped tomatoes to a large stockpot or large enamel pot.

quartered tomatoes piled up in a pan to cook.

Heat

Cover the tomatoes and heat the tomatoes over high heat.

tomatoes boiling and cooking.

Simmer

Allow the tomatoes to simmer, stirring occasionally.

fresh tomatoes cooking down in a pan.

Simmer Till Soft

Simmer for 15 or until the tomatoes have become soft and tender.

set up for milling the tomatoes.

Food Mill

Prepare a food mill by placing it over a stock pot and using a ladle to transfer the hot tomatoes into the hopper of the food mill. 

spent tomato skins and seeds on a plate.

Toss

Discard the tomato skins and seeds.

tomato sauce in a pot.

Return

Return the pressed tomato pulp and juice back into the stock pot.

spices in a pot of cooked tomatoes for sauce.

Season

Add the seasoning blend, if desired.

wooden spoon stirring tomato sauce showing reduction.

Boil & Reduce

Bring the sauce to a boil, and reduce it to a simmer, stirring occasionally. Allow the sauce to reduce by half. This should take around 45 minutes. Stir in the citric acid or lemon juice and salt, if desired.

3 jars of canning jars filled with pizza sauce.

Store

Once your desired consistency is reached, cool completely and store in an air-tight container. If canning, follow the instructions below.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Pizza Sauce with Canning Instructions
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Canning pizza sauce with fresh tomatoes is a simple way to have a delicious pizza sauce on hand for homemade pizza night.
Pin Recipe Print Recipe
canning tomato sauce.
Prep Time20 minutes
Cook Time40 minutes
other time40 minutes
Prep Time1 hour 40 minutes
servings3 quarts

Ingredients

Tomato Sauce

  • 15 pounds (6 ⅘ kg) Tomatoes fresh, ripe
  • 1 ½ Teaspoon (1 ½ Teaspoon) Citric Acid or lemon juice
  • 1 Tablespoon (1 Tablespoon) Salt Optional

Italian Seasoning Blend

  • 2 Tablespoon (2 Tablespoon) Oregano dried
  • 2 Tablespoon (2 Tablespoon) Dried Basil
  • 1 Tablespoon (1 Tablespoon) Garlic Powder
  • 2 teaspoons (2 teaspoons) Thyme
  • 2 teaspoons (2 teaspoons) Crushed red pepper flakes

Creole Seasoning Blend

  • 1 Tablespoon (1 Tablespoon) Paprika
  • 1 Tablespoon (1 Tablespoon) Hot Paprika
  • 1 Tablespoon (1 Tablespoon) cayenne pepper
  • 1 Talespoon (1 Talespoon) Oregano
  • 2 teaspoons (2 teaspoons) Garlic Powder
  • 2 teaspoons (2 teaspoons) Onion Powder
  • 2 teaspoons (2 teaspoons) Black Pepper
  • 2 teaspoons (2 teaspoons) Thyme
  • 1 teaspoons (1 teaspoons) celery seeds
  • 1 teaspoons (1 teaspoons) white pepper

Instructions

  1. Wash and cut fresh tomatoes into quarters. Remove any bad spots.
  2. Add the chopped tomatoes to a large stockpot or large enamel pot.
    15 pounds (6 ⅘ kg) Tomatoes
  3. Cover the tomatoes and heat the tomatoes over high heat.
  4. Allow the tomatoes to simmer, stirring occasionally.
  5. Simmer for 15 or until the tomatoes have become soft and tender.
  6. Prepare a food mill by placing it over a stock pot and using a ladle to transfer the hot tomatoes into the hopper of the food mill.
  7. Turn the food mill to remove the skins and seeds.
  8. Discard the tomato skins and seeds.
  9. Return the pressed tomato pulp and juice back into the stock pot.
  10. Add the seasoning blend, if desired.
    2 Tablespoon Oregano, 2 Tablespoon Dried Basil, 1 Tablespoon Garlic Powder, 2 teaspoons Thyme, 2 teaspoons Crushed red pepper flakes, 1 Tablespoon Salt
  11. Bring the sauce to a boil, and reduce it to a simmer, stirring occasionally. Allow the sauce to reduce by half. This should take around 45 minutes. Stir in the citric acid or lemon juice and salt, if desired.
    1 ½ Teaspoon (1 ½ Teaspoon) Citric Acid
  12. Once your desired consistency is reached, cool completely and store in an air-tight container. If canning, follow the instructions below.

Canning Instructions

  1. While your sauce is reducing prepare your jars.
  2. Ladle the hot tomato sauce into hot jars, leaving ½ inch of headspace.
  3. Remove any air bubbles and wipe the rim of the jar.
  4. Center a new lid on the jar, apply the ring and finger tighten.
  5. Place the jar in the boiling water bath canner.
  6. Fill all the mason jars, returning each one to the water bath.
  7. Process the pint jars for 35 minutes or process quart jars for 40 minutes, adjusting for altitude. Turn off the heat, allow the jars to stand for 5 minutes then remove the jars and allow to cool on a heat-safe surface.

Nutrition

Serving: 1jar | Calories: 478kcal | Carbohydrates: 102g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2471mg | Potassium: 5717mg | Fiber: 33g | Sugar: 61g | Vitamin A: 21347IU | Vitamin C: 317mg | Calcium: 398mg | Iron: 12mg

Notes

If you don't have a food mill but still want to have a sauce without skins and seeds in it, you can! Follow my instructions on how to remove the skins and seeds from tomatoes in my canning diced tomato post.
After the seeds and skins are removed, continue with this recipe as written. When you get to the food mill step, use a hand immersion blender or a food processor to puree the cooked tomatoes.
CourseCanning Recipes
CuisineItalian

Not Thick Enough?

Keep in mind that the sauce will thicken as it cools, but as a rule, you can adjust the thickness of the sauce by increasing or decreasing the time the sauce reduces on the stove.

Canning Instructions

pizza sauce, canning instructions, facebook image.
  1. While your sauce is reducing prepare your jars. See my canning 101 post for more canning information.
  2. Ladle the hot tomato sauce into hot jars, leaving ½ inch of headspace.
  3. Remove any air bubbles and wipe the rim of the jar.
  4. Center a new lid on the jar, apply the ring and finger tighten.
  5. Place the jar in the boiling water bath canner.
  6. Fill all the mason jars, returning each one to the water bath.
  7. Process the pint jars for 35 minutes or process quart jars for 40 minutes, adjusting for altitude. Turn off the heat, allow the jars to stand for 5 minutes then remove the jars and allow to cool on a heat-safe surface.

Frequently asked questions, answers and tips:

How do I get a thicker sauce?

This recipe calls for reducing the sauce by half but if that is not the consistency of thick sauce you are looking for, just increase the time and reduce the sauce more. I will reduce my sauce by almost ¾ to get the sauce thickness I like for my pizza sauce.

Chef Tip

If you don't have a food mill but still want to have a sauce without skins and seeds in it, you can! Follow my instructions on how to remove the skins and seeds from tomatoes in my canning diced tomato post.

After the seeds and skins are removed, continue with this recipe as written. When you get to the food mill step, use a hand immersion blender or a food processor to puree the cooked tomatoes.

Italian Seasoning Blend

Customize the flavor profile of the sauce by adjusting the spice blend to your tastes.

spices on a plate with text overlays.
  • Dried oregano
  • Dried basil
  • Garlic powder
  • Dried thyme
  • Crushed red pepper flakes (optional)

Creole Seasoning Blend

  • Sweet paprika
  • Hot paprika
  • Cayenne pepper
  • Dried oregano
  • Garlic powder
  • Onion powder
  • Ground black pepper
  • Dried thyme
  • Celery seed
  • Ground white pepper

Canning Supplies Needed:

canning jars clean and ready to be heated before the canning process
  • Canning Jars - Be sure they are canning jars. I use a 4 ounce Ball canning jar for this recipe. Glass jars do not equal canning jar.
  • Lids.- These can not be reused from batch to batch. Get new lids.
  • Rings - These are used to keep the lids tight to the jars are they process in the hot water bath.
  • Wide-Mouth Funnel - Great way to get your product IN the jar…not on the counter
  • Lid Wand - This is essential for safely getting the sterilized lids on the jars without burning your fingertips!
  • Ladle - Needed to get your hot recipe, pickling liquid or juice in the jars. (A heat-safe mug can be used in a pinch)
  • Clean Cloth - These are used to wipe the rim of the jar before the lid is applied.
  • Large Pot - A large pot that can accommodate canning jars PLUS 1-2 inches of water.
  • Tongs or Jar Lifters - ESSENTIAL for getting the jars out of the simmering water.
Sarah Mock of savoringthegood.com headshot 2022

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Logos of Hersheyland, ABC News, and Good Day PA are showcased in a seamless row, providing a snapshot of popular brands.

Hersheyland Nightline Good Day Pa!

The vibrant design showcases the iconic logos of Pinterest, Rachael Ray, and Jell-O set against a bold red background. Sorry, the provided description doesn't offer enough detail to suggest important SEO keywords.

Pinterest Rachael JELL-O

  • Sweet Pickle Relish Like Grandma Made
  • How to Can Homemade Cranberry Juice
  • Whole Preserved Figs in Spiced Bourbon Syrup
  • Homemade Fig Preserves Recipe Without Pectin
    • Add STG as a Google Trusted Source For Recipes

    Comments

    No Comments

    4.65 from 17 votes (17 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating