I just froze 42 individual packets of pizza sauce. The sauce is nothing special, I use a turkey fryer to blanch the tomatoes, then put all through a crank type food mill, then all goes back in the turkey fryer to boil down. Then add salt to taste. I add seasonings after the sauce goes on the pizza, usually just some oregano.
Everything is done outside so the kitchen stays cool.
Sometimes the bottom scorches, but as long as you don't stir it up it's still good. I call it my special smoky pizza sauce!
Everything is done outside so the kitchen stays cool.
Sometimes the bottom scorches, but as long as you don't stir it up it's still good. I call it my special smoky pizza sauce!
