One thing I miss most about eating Paleo is, you guessed it, pizza! Store-bought pizza sauce usually contains sugar and if it doesn’t, it can be quite expensive. I decided it was time to come up with my own pizza sauce recipe. I started to experiment and came up with this Homemade Paleo Pizza Sauce Recipe. My kids love it! I am excited for tomato harvest next year. I use it on salads, spaghetti squash, mushrooms, eggplant, and more to make my own version of pizza.
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Ingredients for Homemade Paleo Pizza Sauce
10 pounds Roma tomatoes or your favorite sauce or paste tomato; peeled, cored, and coarsely chopped
4 tablespoons extra virgin olive oil
2 large onions, coarsely chopped
2 large green peppers, coarsely chopped
2 garlic cloves, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon sea salt
1 teaspoon fresh ground black pepper
1 small can (6 oz.) tomato paste
Instructions for Homemade Paleo Pizza Sauce
In a large stock pan, sauté onions and green peppers in olive oil for 4 to 5 minutes, until onions are translucent and peppers are tender. Add garlic and sauté for 2 more minutes, stirring constantly.
Add tomatoes, basil, thyme, oregano, salt, pepper, and tomato paste. Bring to a boil.
Reduce heat and simmer for 30 minutes. Remove from heat.
Use an Immersion Hand Blender to puree your tomato mixture. Return to heat and bring to boil. Cook your pizza sauce for an additional 1 ½ to 2 hours or to desired thickness.
Make Ahead: Place in an airtight container and refrigerate for up to 3 days or freeze for up to 6 months.
Canning Homemade Paleo Pizza Sauce
Ladle hot pizza sauce into prepared canning jars to 1/2 inch of the rim of the jar. Use an air bubble remover/head space tool or non-metallic spatula slid down into the sides of the jar to remove air bubbles. Re-fill the jar to 1/2 inch head space, if needed.
Wipe the rim of your jar with a clean, damp cloth. Food particles caught between the rim of the jar and the lid can cause your jars not to seal. Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal band firmly (fingertip tight).
Note: Screwing them on too tight may cause them to not seal or to buckle.
Use a jar lifter to place your pizza sauce in to your water bath canner. Place the lid on the canner. Bring water to a boil. Process in a boiling water bath pints- 35 minutes, quarts-40 minutes (time for 1,000 feet above sea level).
When the time is complete turn off the heat, remove the canner lid, and allow to cool for five minutes. Remove your pizza sauce from the canner using the jar lifter and place them on a cooling rack or dry kitchen towel two inches apart. Some of the bands may seem loose at this point, do not re-tighten them.
After 12 hours, check to see if the jars have sealed, the center of the lid should be concaved and not able to flex. Remove the metal bands/rings and carefully try to pull the lid off with your finger tips to check the seal again. Place any unsealed jars in the refrigerator and use as soon as possible or reprocess starting over with new jars and lids.
Allow sealed jars to cool for 24 hours. Wash the jars and label them with contents and date. Store canned pizza sauce in a cool, dry place away from light.
Easy way to peel tomatoes:
Place tomatoes in boiling (low boil) water. Allow to boil 1 minute. Remove with a slotted spoon and immerse in cold water, cut out core, peel. The peel will come off very easily.
- 10 pounds Roma tomatoes or your favorite sauce or paste tomato; peeled, cored, and coarsely chopped
- 4 tablespoons extra virgin olive oil
- 2 large onions, coarsely chopped
- 2 large green peppers, coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 small can (6 oz.) tomato paste
- In a large stock pan, sauté onions and green peppers in olive oil for 4 to 5 minutes, until onions are translucent and peppers are tender. Add garlic and sauté for 2 more minutes, stirring constantly.
- Add tomatoes, basil, thyme, oregano, salt, pepper, and tomato paste. Bring to a boil.
- Reduce heat and simmer for 30 minutes. Remove from heat.
- Use an Immersion Hand Blender to puree your tomato mixture. Return to heat and bring to boil. Cook your pizza sauce for an additional 1 ½ to 2 hours or to desired thickness.
- Make Ahead: Place in an airtight container and refrigerate for up to 3 days or freeze for up to 6 months.
