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Laura Anne Lapp

Pizza Sauce (Variation 2)

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Preparation info
  • Yield: approx.

    10 pints

    • Difficulty

      Easy

Appears in
Amish Canning & Preserving
Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 2½ gallons diced tomatoes
  • 8–10 medium onions
  • 4 green peppers

Method

  1. In a large stockpot, bring tomatoes, onions, and peppers to a boil.
  2. Boil for 20 minutes.
  3. Pass through tomato press or Victorio strainer.
  4. Pour puree into large stockpot and add remaining ingredients.
  5. Boil for 1 hour.
  6. If sauce needs to be thickened, add therm-flo mixed with water or another

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