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You will need a 5 gallon stock pot if you want to make the full recipe of pizza sauce.
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The recipe makes around 26-30 pints.
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Halving the recipe is easy if you dont want to make this much!
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Begin by heating a Dutch oven full of water to boiling on the stove.
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Wash and remove the stems from the tomatoes.
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Blanch the tomatoes by putting them into the boiling water for 30 seconds each (do this a few at a time).
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Immediately remove the tomato from the hot water.
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Strip the peel off the tomato and put it into a bowl.
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Repeat with the remaining tomatoes.
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When done, crush or blend the tomatoes as desired.
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We like smooth pizza sauce so I usually blend the tomatoes using a food processor or blender.
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Add all of the crushed tomatoes, onions, peppers, garlic, and bay leaves to the 5 gallon stockpot and simmer for 1-4 hours.
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Sometimes the tomatoes are watery and need more cooking time to be reduced.
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Add all of the remaining ingredients to the pot and simmer 30-60 minutes longer.
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If the sauce seems too thin, you may stir together 1/2 cup water and 1/2 cup cornstarch, add this to the pot, and boil to thicken.
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Pour the sauce into clean, warm, sterilized jars and seal tightly using standard canning practices.
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The lids should snap down for a successful seal.
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If 1 or more dont, just store those jars in the freezer.
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The ones that seal properly can be stored in the pantry.
