🍅 Homemade Pizza Sauce Canning Recipe – The Italian Way to Preserve Summer in a Jar
There’s something magical about popping open a jar of homemade pizza sauce in the dead of winter and instantly being transported to a sun-soaked Italian garden, bursting with ripe, juicy tomatoes and fragrant basil. Trust me — once you make and can your own sauce, you’ll never go back to store-bought.
I’ve been making this pizza sauce canning recipe for over a decade, and I tweak it lovingly each season depending on my tomato harvest. It’s thick, rich, herby, and has that classic pizzeria flavor that hugs your crust and melts beautifully under layers of cheese and toppings.
So, whether you’re growing your own San Marzano beauties or loading up at your local farmers’ market, this canning pizza sauce recipe is your ticket to pizza greatness — all year long.
🛒 Ingredients for Homemade Canned Pizza Sauce
Here’s everything you need. No fillers. No artificial junk. Just real, simple, soul-hugging ingredients:
| Ingredient | Measurement |
|---|---|
| Ripe Roma or San Marzano tomatoes | 20 lbs (about 60–70 medium tomatoes) |
| Garlic cloves, minced | 10 cloves |
| Onion, finely chopped | 1 large |
| Olive oil | 1/4 cup |
| Dried oregano | 2 tbsp |
| Dried basil | 1 tbsp |
| Crushed red pepper flakes (optional) | 1 tsp |
| Salt | 2 tbsp (adjust to taste) |
| Sugar (optional) | 2 tbsp |
| Tomato paste (for thickening) | 6 oz can (optional) |
| Lemon juice (for canning safety) | 2 tbsp per quart jar |
Note: Use bottled lemon juice — it’s standardized in acidity, which is important for safe water bath canning.
👩🍳 Step-by-Step Instructions – Let’s Make the Sauce!
🍅 Step 1: Prepare Your Tomatoes
If you want that deep, concentrated tomato flavor, you gotta start right.
- Blanch & Peel:
Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato. Drop tomatoes in batches into boiling water for 30–60 seconds, then immediately transfer them to an ice bath. The skins will slip right off like magic. - Core & Chop:
Remove the cores and roughly chop the tomatoes. Don’t worry about perfect cuts — we’re going to simmer and blend later.
🧅 Step 2: Sauté the Flavor Base
This step builds the bold foundation for your pizza dreams.
- Heat olive oil in a large, heavy-bottomed pot. Add chopped onion and cook until soft and translucent — about 5 minutes.
- Add garlic and stir just until fragrant. Don’t burn it! You want that rich garlicky aroma, not bitterness.
🍲 Step 3: Simmer to Sauce
Now bring in the tomatoes and let them work their magic.
- Add all your peeled and chopped tomatoes to the pot.
- Stir in dried oregano, basil, salt, and crushed red pepper flakes if you like a hint of heat.
- Let the sauce simmer uncovered for 1.5 to 2 hours, stirring occasionally. Your kitchen will smell like an old-school Italian kitchen tucked in a Tuscan village.
- If you like a smoother sauce, use an immersion blender or blend in batches. I go for a slightly chunky texture — it clings better to the crust.
🍯 Step 4: Taste and Adjust
This is where the sauce becomes yours.
- If it’s too acidic, add a little sugar — but not too much. This is pizza sauce, not dessert.
- Want it thicker? Stir in tomato paste and simmer another 10-15 minutes.
- Crave more herbs? Add a touch more basil or oregano near the end so the flavor stays fresh.
🫙 Step 5: Time to Can!
Preserve that flavor so you can have pizza parties anytime.
- Sterilize jars and lids — use a hot water bath or dishwasher.
- Ladle hot sauce into hot jars, leaving 1/2 inch headspace.
- Add 2 tablespoons of bottled lemon juice per quart jar (or 1 tbsp per pint).
- Wipe rims, apply lids and screw on bands until fingertip tight.
- Process in a boiling water bath canner:
- Pints: 35 minutes
- Quarts: 40 minutes
Let jars cool completely before checking seals. Store sealed jars in a cool, dark place for up to a year.
🧄 Tips & Tricks for Canning Pizza Sauce Like a Pro
- Use meaty tomatoes like Roma, San Marzano, or Amish Paste. Watery tomatoes = runny sauce.
- Don’t skip the lemon juice! Even if your tomatoes are low-acid, safety first.
- Add flavor last-minute if needed. Simmered herbs mellow out — taste and tweak.
- Label your jars. I always write the date and a fun note like “Hot batch” or “Extra garlic!”
- Make a double batch. You’ll go through it faster than you think. Trust me.
🍕 How to Use This Pizza Sauce (Beyond Pizza!)
Yes, this sauce is perfect for pizza, but it also shines in:
- Stromboli and calzones
- Pizza bagels for snack attacks
- Dipping sauce for garlic breadsticks
- Base for Italian meatball subs
- Flatbread pizzas with goat cheese and arugula
The flavors are concentrated and versatile — perfect when you want that homemade pizzeria punch.
🤔 FAQ – Everything You’ve Ever Wondered About Pizza Sauce Canning
❓Can I freeze this pizza sauce instead of canning?
Absolutely. Just let it cool completely, then freeze in freezer-safe jars or containers. Leave headspace for expansion.
❓Can I use fresh herbs instead of dried?
Sure — but fresh herbs are delicate. Add them near the end of cooking or even after blending to keep that garden-fresh flavor.
❓What if I don’t have a water bath canner?
You can use a deep stockpot with a rack in the bottom and a lid. Just make sure jars are fully submerged and maintain a rolling boil.
❓Can I make this recipe with canned tomatoes?
Yes, in the off-season, high-quality canned San Marzanos are a fine substitute. But nothing beats the flavor of fresh summer tomatoes.
❓How do I know if my jars are sealed properly?
Once cooled, press the center of each lid. If it doesn’t pop up and down, it’s sealed. If it pops, refrigerate and use that jar within a week.
🧡 Final Thoughts – From My Kitchen to Yours
Making your own canned pizza sauce isn’t just about flavor — it’s about tradition, memories, and preserving the taste of summer in a jar. It’s for the lazy Sunday pizza nights with flour on your apron, sauce on your cheek, and laughter around the table.
This is the recipe I come back to year after year. The one I gift to friends, the one I open when I need comfort. It’s simple. Honest. Packed with bold tomato flavor, garlicky depth, and Italian herbs that dance on your tongue.
So the next time your tomatoes are overflowing, don’t just make sauce — make this sauce. Can it. Label it. Love it.
And when winter rolls in, you’ll pop open that jar, take a whiff, and smile — because homemade always wins.
See Also: Pizza Puff Recipe | Crispy, Cheesy, Homemade Snack Everyone Will Love
