Noreen you are such an inspiration to me. You are real nice lady that cooks REAL HOMEMADE dishes. I have a recipe binder FULL of recipes from your kitchen. My husband LOVED the iron skillet pizza.
By the time I finished making this sauce, I had an important issue I haven't seen addressed previously.This sauce is addictive. By time you stir & taste several times, you realize you're tasting with a tablespoon & the pizza sauce is disappearing quickly. Oh yum! Thanks for the great recipe. Easy, tasty, definitely a keeper!!!
I searched through a number of pizza sauce recipes and picked yours to follow because you always give very good instructions. I also appreciate your husband's team work with you in filming and the way you two interact in tasting the food. Finally, using the cans of store brand sauce, diced tomato and paste is indeed an excellent use of these pantry staples. And, your husband is right: as soon as I opened the cans, it smelled like pizza. Thanks for taking the guess work and fear out of making my own pizza sauce!
It is Friday night and I just made this sauce exactly as you instructed it in this video, ( I did double it), with all of your added ingredients, (cheese/red wine vinegar/salt.) It is so delicious and bursting with flavor. I'm hosting a 'make your own' pizza party with the family on Sunday and can't wait for them to try this sauce. I wanted to use your dough recipe also, however, I needed one that would rise overnight. Anyway, ... your video instructions on the dough and the sauce were my inspiration to try this for my family. I bought that nifty pizza stone you recommended, and also the SZEGED pizza seasoning that you sent to 'The Kneady Homesteader.' I'm thinking we are going to have some pretty good eats this Sunday.Thanks so much for sharing
Another way to decrease acidity in tomato sauce, or soup, is to add a pinch of baking soda. My mom always did it, and I have done it for 40 years. With sugar it makes a wonderful non-acidic sauce!
Hi Noreen would you be able to tell me how many carbs on in your sauce. I would love to make it, But, My daughter was just diagnosed with type 1 diabetes. so I am watching what I make and what she eats.. Looks yummy!!
I have no idea. I think there are calculators on line that you can insert the ingredients into a recipe and it will tell you what you want to know. I would say the amount I made would be approximately 16 servings if I used it on 2 large (16 inch) pizzas. That should be a place to get you started.
I will have to give this a try. My pizza sauce never goes without having a cup or so of beer added to this but I has peeked my interest to try for something different.
Noreen question, water bath canning your pizza sauce recipe.: first is it ok to water bath can and is 35 minutes long enough? In the ball canning book they have a recipe that has lemon juice in it, I don't want to use lemon juice, yours has red wine vinegar, wouldn't that be enough acid or should I put some citric acid in it ?
This recipe is not a safety tested recipe appropriate for canning. I would not recommend that you use this recipe for canning and if you do so, you are doing it at your own risk. If you wish to can pizza sauce, please use a safety tested canning recipe that has been published for canning purposes. I never indicated that this recipe was safe for canning. I cannot give you advice for canning this pizza sauce because it would be a liability on my part. I am sure you understand.
I realize this is a older video and I hope you see this comment. I have been looking for pizza recipes that could be put in the freezer and sauce and lo and behold here you are answer to prayer thank you. This looks amazing but I was wondering if I made it just the way you did with the cheese added to it do you think it can be waterbath canned? And if so how long would you can at four? You are a excellent cook thank you for taking the time to do the videos.
This is not a canning recipe. As you pointed out this has cheese in it. So this is a no go for a couple of reasons. First the cheese. Second is the fact that this is not a safety tested recipe approved for canning and it never would be. If you want to can pizza sauce, I suggest that you refer to the Ball Blue Book or the Ball complete book of home canning for approved recipes. You can also consult the website for the National Center for Home Food Preservation. Hope that helps. Alternatively you could batch and freeze this sauce as is.
I can't find your pizza sauce recipe in your recipes. I would also like to make a big batch of it also. Can you help me? I have been looking for awhile. Thanks so much Noreen your recipes are great.
I'm 2 days late for the pizza sauce haha. I followed your iron skillet pizza recipe and it epically failed the bottom wasn't that crispy and a layer in the middle of the dough just wouldn't cook even though we rolled one thin and one thick. But we ate the toppings anyway haha it was delicious! Definitely going to try this pizza sauce looks yummy.
No, I don't have a video of canning pizza sauce. Please refer to the Ball Blue Book of Canning for information on how to properly can and process tomato product.
I like it a lot that Rick takes a minute to taste and think before he replies after tasting. Feels very sincere and honest. Thanks for another great recipe. :)
Looks nice I’m from Australia 🇦🇺 I will have to use tomatoes 🍅 as we don’t have tummaydows over here 🍅 🤡 no I’m serious can’t wait to try it thank you 👍🇦🇺🍻
i like my pizza sauce not to be chunky (i always add diced Roma tomatoes as a topping) Would you just leave out the diced tomatoes or what would you recommend to replace it with?
A lot of times people use tomato paste and water because that's what tomato sauce is. If you look at the ingredients on a can of tomato sauce it's just tomato paste and water.
How would you change this recipe if you were planning to can it? I have heard some herbs get a little bitter when canned but I don't know at all. Janice
Hi, I have answered this question more than once in this comment string. Here is what I responded to the others. This recipe was not developed as a canning recipe, so I don't recommend canning it. If you would like a recipe that would be appropriate for canning, then I suggest you look at the Ball Blue Book of canning for an appropriate pizza sauce recipe that can be canned as well as best canning practices for that recipe. Thanks for your question!
I just found your RUclips channel shame on me...I'm new to canning also I noticed you mentioned on your website that you can water bath the pizza sauce recipe but for How long?? thanks love your recipes
If you are referring to the fact that my husband actually has input you can just take your comment and go elsewhere. This marriage is a respectful team. We work together. He is NOT a control freak. If you see it as such then I am sure you are the problem.
Why on earth do people care how much I stir?! It seriously boggles my mind. When you make your pizza sauce you can stir as much or as little as you like.
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Noreen you are such an inspiration to me. You are real nice lady that cooks REAL HOMEMADE dishes. I have a recipe binder FULL of recipes from your kitchen. My husband LOVED the iron skillet pizza.
By the time I finished making this sauce, I had an important issue I haven't seen addressed previously.This sauce is addictive. By time you stir & taste several times, you realize you're tasting with a tablespoon & the pizza sauce is disappearing quickly. Oh yum! Thanks for the great recipe. Easy, tasty, definitely a keeper!!!
Noreen....you are a freaking "Food Engineer"...and that is a compliment!!!!!!!!!!!!!!!
i love how well you two get along , and how lovingly your husband talks to you. it warms my heart!!
I searched through a number of pizza sauce recipes and picked yours to follow because you always give very good instructions. I also appreciate your husband's team work with you in filming and the way you two interact in tasting the food. Finally, using the cans of store brand sauce, diced tomato and paste is indeed an excellent use of these pantry staples. And, your husband is right: as soon as I opened the cans, it smelled like pizza. Thanks for taking the guess work and fear out of making my own pizza sauce!
Love how you bring all your recipes together. Pizza dough to pizza sauce and include the suggestion to water bath can the extra sauce. Just great!
It is Friday night and I just made this sauce exactly as you instructed it in this video, ( I did double it), with all of your added ingredients, (cheese/red wine vinegar/salt.) It is so delicious and bursting with flavor. I'm hosting a 'make your own' pizza party with the family on Sunday and can't wait for them to try this sauce. I wanted to use your dough recipe also, however, I needed one that would rise overnight. Anyway, ... your video instructions on the dough and the sauce were my inspiration to try this for my family. I bought that nifty pizza stone you recommended, and also the SZEGED pizza seasoning that you sent to 'The Kneady Homesteader.' I'm thinking we are going to have some pretty good eats this Sunday.Thanks so much for sharing
miles ahead of any restaurant or store bought sauce! thanks for a great recipe, Noreen!
I have never made homemade pizza. With your help I am ready to give it a try. Thanks Noreen.
Homemade pizza sauce is so much better than store bought and no chemicals, thanks for sharing, looks fantastic!
I seen this video today and I made the sauce tonight and it's absolutely fabulous! Thank you for sharing your recipe.
Just tried it...will make again...used the sauce over stuffed shells...good rich taste, thanks. Easy to make with ingredients on hand.
Another great recipe I sure intend to try it, thank you for your great instructions you are a great teacher.
Different than I know how to make it. Like it. Thanks for sharing it.
Great recipe! Made this last night, and tasted awesome! Thanks for sharing!
Another way to decrease acidity in tomato sauce, or soup, is to add a pinch of baking soda. My mom always did it, and I have done it for 40 years. With sugar it makes a wonderful non-acidic sauce!
Owww cant wait to see the beagle bites
A great sauce to use to make your skillet Pan Pizza 🥂🍕
Thanks Noreen I finally found it. Thanks
Yep. The high olive oil content keeps the crust from getting soggy! Nothing worse than a soggy pizza. Great recipe, Noreen.
Hi Noreen would you be able to tell me how many carbs on in your sauce. I would love to make it, But, My daughter was just diagnosed with type 1 diabetes. so I am watching what I make and what she eats.. Looks yummy!!
I have no idea. I think there are calculators on line that you can insert the ingredients into a recipe and it will tell you what you want to know. I would say the amount I made would be approximately 16 servings if I used it on 2 large (16 inch) pizzas. That should be a place to get you started.
Thank you so much
Perfect pizza sauce. Thanks Noreen
Looks great, will give it a whirl
Thanks for this!
looks good
Looks good!
I will have to give this a try. My pizza sauce never goes without having a cup or so of beer added to this but I has peeked my interest to try for something different.
Hi Noreen I enjoy watching you. Could you freeze this recipe in freezer bags?
Looks Tasty!
Noreen question, water bath canning your pizza sauce recipe.: first is it ok to water bath can and is 35 minutes long enough? In the ball canning book they have a recipe that has lemon juice in it, I don't want to use lemon juice, yours has red wine vinegar, wouldn't that be enough acid or should I put some citric acid in it ?
This recipe is not a safety tested recipe appropriate for canning. I would not recommend that you use this recipe for canning and if you do so, you are doing it at your own risk. If you wish to can pizza sauce, please use a safety tested canning recipe that has been published for canning purposes. I never indicated that this recipe was safe for canning. I cannot give you advice for canning this pizza sauce because it would be a liability on my part. I am sure you understand.
I realize this is a older video and I hope you see this comment. I have been looking for pizza recipes that could be put in the freezer and sauce and lo and behold here you are answer to prayer thank you. This looks amazing but I was wondering if I made it just the way you did with the cheese added to it do you think it can be waterbath canned? And if so how long would you can at four? You are a excellent cook thank you for taking the time to do the videos.
This is not a canning recipe. As you pointed out this has cheese in it. So this is a no go for a couple of reasons. First the cheese. Second is the fact that this is not a safety tested recipe approved for canning and it never would be. If you want to can pizza sauce, I suggest that you refer to the Ball Blue Book or the Ball complete book of home canning for approved recipes. You can also consult the website for the National Center for Home Food Preservation. Hope that helps. Alternatively you could batch and freeze this sauce as is.
Your sauce sounds great. Have you ever tried marjoram in it? maybe 1/2 tsp.
You can add marjoram. I have added oregano which is much stronger and will drown out the marjoram. So there is no need to add both. I my opinion.
I can't find your pizza sauce recipe in your recipes. I would also like to make a big batch of it also. Can you help me? I have been looking for awhile. Thanks so much Noreen your recipes are great.
I just checked the website and both of those recipes are live on the recipe index.
I'm 2 days late for the pizza sauce haha. I followed your iron skillet pizza recipe and it epically failed the bottom wasn't that crispy and a layer in the middle of the dough just wouldn't cook even though we rolled one thin and one thick. But we ate the toppings anyway haha it was delicious! Definitely going to try this pizza sauce looks yummy.
Love your recipes Noreen! Do you have a video on the canning of the pizza sauce? How long would you water bath it?
No, I don't have a video of canning pizza sauce. Please refer to the Ball Blue Book of Canning for information on how to properly can and process tomato product.
Thanks, I have that book and I will do that!
Noreen I was just wondering if you have a video for homemade granola?
I like it a lot that Rick takes a minute to taste and think before he replies after tasting. Feels very sincere and honest. Thanks for another great recipe. :)
balsamic vinegar is great in tomato sauce.
Noreen Im not into the canning quite yet. Can this sauce be frozen?
I make a sauce similar to this and I freeze it in ziploc bags and it comes out just fine.
No teen could you please update the link on this? It says file not found when you click the link.
Yes, you are right, the water and tomato paste does not make sense. Good recipe.
Looks nice I’m from Australia 🇦🇺 I will have to use tomatoes 🍅 as we don’t have tummaydows over here 🍅 🤡 no I’m serious can’t wait to try it thank you 👍🇦🇺🍻
i like my pizza sauce not to be chunky (i always add diced Roma tomatoes as a topping) Would you just leave out the diced tomatoes or what would you recommend to replace it with?
I would use another can of sauce or use the immersion blender to blend it smooth. I would not leave it out though.
Or, used crushed tomatoes instead of diced. Also, I like to buy no salt added tomatoes (for any canned veg., really) and add my own salt to taste.
seanoil Salt is important to the canning process. It acts as a preservative. I don't mind the salt at all.
Noreen, on your website the recipe does NOT show the olive oil, just FYI.
yum
A lot of times people use tomato paste and water because that's what tomato sauce is. If you look at the ingredients on a can of tomato sauce it's just tomato paste and water.
could we get an updated link to the recipe? Or am I the only one that can't get the link to work?
How would you change this recipe if you were planning to can it? I have heard some herbs get a little bitter when canned but I don't know at all. Janice
Hi, I have answered this question more than once in this comment string. Here is what I responded to the others. This recipe was not developed as a canning recipe, so I don't recommend canning it. If you would like a recipe that would be appropriate for canning, then I suggest you look at the Ball Blue Book of canning for an appropriate pizza sauce recipe that can be canned as well as best canning practices for that recipe. Thanks for your question!
Noreen's Kitchen
Sorry for repeating the question. I did look at some of the questions but I didn't see this one. Thanks for the response.
+Noreen's Kitchen This is great. The less watery the sauce the better if you ask me. I like how you didn't add any water.
I just found your RUclips channel shame on me...I'm new to canning also I noticed you mentioned on your website that you can water bath the pizza sauce recipe but for How long?? thanks love your recipes
I cannot get the recipe
bit.ly/3uY9Ztt
@@NoreensKitchenOfficial Thankyou Noreen I got it now .
The recipe on line doesn't have the olive oil
should have just let the man cook it. smh control freak!
If you are referring to the fact that my husband actually has input you can just take your comment and go elsewhere. This marriage is a respectful team. We work together. He is NOT a control freak. If you see it as such then I am sure you are the problem.
Luv seeing RIcks input! We cook for our loved ones, TYVM, bye bye trolls.
Way too much stirring! ):-E
Why on earth do people care how much I stir?! It seriously boggles my mind. When you make your pizza sauce you can stir as much or as little as you like.