Homemade Pizza Sauce



I mentioned in the previous post I used my homemade pizza sauce from the freezer.  I started to make our pizza sauce years ago and try to always have some on hand in the freezer.  I make a triple batch and scoop it into food sealer bags for future use.  I opened my last bag last night to make the pizza pull apart bread so today I wanted to hurry and get another triple batch made while I could (because a precocious 3 year old and grumpy 11 month old don't allow me to do even a smidgen of what I hope to get accomplished... I do things when I can.)

Today's pizza sauce is made from a variety of food storage items.  

The celery is from my 'long term' storage of #10 cans.
The diced tomatoes were from the 'short term' storage of 2-3 year foods. 
I only have a few fresh onions left from my last grocery shopping trip (November, 2023) so I decided to use dried minced onions today and save the fresh for other meals. 
The garlic... we love garlic in this family.  I only have about 3/4 cup of fresh garlic cloves left, which I have in the deep freezer.  I decided not to use them in this dish, but I didn't really want to use dried garlic granules as I like a fresher taste.  I remembered I had grabbed a large container of minced fresh garlic from Sam's Club on one of my last shopping trips - totally a random "I should put one of these away for future" purchases.  I CANNOT TELL YOU HOW HAPPY I AM THAT I DID THIS!   I got the garlic from our short term storage and was so glad to use it in this sauce, especially since I was using dehydrated onion and celery - at least the garlic would be fresh.

Last note:  In the future I may have to opt to use my long term tomato powder to make this but currently I have a decent stock of canned diced tomatoes in my 2-3 year short term storage so I'm using all the short term options I have before having to resort to the 10-30 year long term items.  To use the tomato powder, just add the water and salt to make it a 'sauce' and a 'paste' as needed in the recipe.  BETTER YET if you use the powder to make the tomato paste, but have fresh tomatoes from your garden or canned tomatoes to use for the 3 cups diced.

Here is one of my pizza sauce posts from 2014:


Pizza Sauce - triple batch

6 T Olive oil
6 T Butter (from my freezer but I have home pressure canned butter when I need it)
1 1/2 c chopped, yellow onion (I used dehydrated minced, rehydrated)
3/4 c chopped celery (I used long term food storage, rehydrated)
2 T fresh, minced garlic  (short term food storage but I will use powdered when my fresh is gone)
3 - 6 oz. can tomato paste, or use tomato powder from storage
3 c fresh, diced tomatoes or use diced, canned tomatoes or use powdered tomato from storage
1 T dried basil
1 T dried oregano
1 T fennel
1 1/2 t salt
3/4 t pepper
1 T honey or sugar

Cook the celery and onions in a bit of butter and olive oil in a hot pan til tender.  Add the garlic.  Cook about 1 minute so you don't burn the garlic.  Add the tomato paste and diced tomatoes.  Put into a food processor and pulse for a few seconds or use a stick blender.  You can skip this step if you don't care if your pizza sauce is smooth.  Put back in the pan and add the rest of the ingredients.  Simmer slowly for about 20-30 minutes.  Makes about 6 medium to large pizzas.  I scoop about a cup or two into food sealer bags and freeze them for future use.


 The celery is long term storage - bought in the Spring of 2012.  
I opted to use dried minced onion as well because in a sauce that simmers like this, I didn't want to 'waste' the few fresh onions I have yet.  Here is two small ramekins with hot water, rehydrating them a bit before I added to the sauce.  By the time the sauce simmers and is done, they are fully hydrated so it's not really important to hydrate them complete beforehand.  I just hydrated a little bit to get a visual estimation of how much I wanted to use to equal fresh.  I used about 1/2 cup minced onion and about 1/3 cup dried celery - then rehydrated.  I didn't use up all the onion though, and put some of it into a little Rubbermaid container in the refrigerator for a future meal.
The garlic I was SO THRILLED to realize I had bought on the spur-of-the-moment at Sam's Club a couple months ago 'just because' I thought I might want to put one into my 2-3 year short term storage.  I will switch to garlic granules once this is gone, assuming we are still doing 100% living on food storage and not buying anything from the store yet.
  The onion and celery in the butter and olive oil.....
One of the items I regularly picked up an 'extra' of at Sam's Club over the past few years is diced tomatoes, as they can be used in so, so, so many different foods.  This one, from our short term (2-3 year) food storage is marked with a Sharpie 2022.  This makes it easy for me to see at a glance which cans/boxes/jars I want to grab first to use up.  Use your oldest first!
Spices are relatively cheap and I would often pick up a couple extra on my regular shopping trips to Walmart or Sam's, etc.  All my spices are from my pantry and since I keep a well stocked pantry, generally speaking, I should be fine on spices for as long as we are doing the "100% food storage" living. 
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