Recipe Description:
We make pizza about once a week. Normally I make my pizza sauce each time by sauteing onions and garlic, adding diced tomatoes and then sprinkling in the spices and cooking for 30 minutes. All the while getting splatters of red sauce all over my stove and counters. No more! My goal was to can a pizza sauce that I could use straight out of the jar.
Behold my canned pizza sauce:
will it be healthier to ferment the tomato sauce ? If yes can I still cook it and keep the beneficial bacteria?
Hi,
Although this sounds yummy, it sounds like ALOT of work. I have an easier way if you’re interested. Email me.
I have never fermented a tomato sauce. A boiling water bath canner would kill all bacteria beneficial or otherwise.
Yes but I can’t find your email!
martine, I wash my tomatoes, throw them into my blender and process until mixture is smooth. Then I dehydrate them either in my oven or dehydrator until completely dry, after which I blend them again to a tomato powder. It is so easy to make pizza or spaghetti sauce by adding my spices and enough boiling water to make which ever consistency I want. Here is my recipe for pizza sauce which everyone in the family loves, including a fussy one which won’t eat anything:
6 oz. tomato paste (made from the dehydrated tomatoes)
1 tsp Italien Seasoning (I use the one from Costco)
1 tsp Real or Himilayan salt
1/2 tsp. garlic powder
1 tsp. onion powder
Mix all together and let sit a few hours so flavors meld.
If your sauce is too runny, add a bit more tomato powder, or a little water if too thick.
This method is soooo much easier and with hardly any clean up. Hope you try it. Let me know.
Marly