This pizza sauce recipe is from scratch, uses a ton of vegetables that are easy to grow at home, and has great flavor from roasting.

This recipe is easy to tailor to what you are growing in your garden or what you can find at the farmer’s market and the best part is that there is no canning!

This recipe you can stick right into your freezer.

Here I go into ingredients, tools you need, instructions, and even seeds you can try to grow in your garden to make this recipe.

Let’s Dive in.

From Scratch Roasted Pizza Sauce | Freezer Recipe

Seeds to Grow

You can use whichever vegetable varieties you grew that year, but some do better than others when making sauce, especially tomatoes.

Here are some seeds that will lend well to pizza sauce making:

Tomatoes: Amish Paste, Ukrainian Purple, Roma, Umberto, Blue Beech
Garlic: German Extra Hardy, Georgian Crystal, Chesnok Red
Zucchini: Grey Zucchini, Cocozelle Di Napoli, Golden Zucchini, Black Beauty
Peppers: Bull nose, Keystone Giant, King of the north, California Wonder

Tools You Need:

Cookies sheets or roasting pans
Blender or immersion blender
Jars or containers for freezing

Ingredients:

Makes 7 Pint jars

8-10 pounds of Garden Tomatoes,
2 XL or 5 medium Onions
20-25 cloves of Garlic, peeled
3 Red (or any color you have) Bell Peppers
1-2 Jalapeños
2 medium Zucchini
2 tablespoons Italian Seasoning
1/2 teaspoon dried Cayenne Pepper
2 tablespoons Sugar
2 teaspoons Salt

Instructions:

Preheat oven to 400 degrees
Rough chop tomatoes, onions, bell peppers, jalepeno, garlic. Place on cookie sheets or roasting pans.
Roast/bake veggies for 1 hour. *You can broil veggies or cook them over the grill, if you wish.
Let cool until you can handle veggies safely (about 10 mintues)
Transfer cooked veggies into a blender. *Or into a pot and use immersion blender.
Blend well.
Transfer blended veggies to a pot and on medium heat. Add seasonings to taste (herbs, sugar, salt).
Allow to heat through on medium heat until sugar and salt has dissolved and mixed well (about 15 minutes).
Let cool. You can let it cool overnight in the fridge if you need to. You just don’t want to stick hot pizza sauce in the freezer right away.
Transfer finished pizza sauce into wide-mouth mason jars or whichever freezer container you wish to use.
Store for 6 months in the freezer.
To use: thaw container 1-2 days before planned use. It’s great to pull a jar out at the beginning of the week, if you know you will have homemade pizza in your meal planning that week.
Enjoy!