This year, between the farm share and my own garden, I saved up five gallon-bags of tomatoes in the freezer, waiting for the season to end so I could make some sort of tomato sauce. Over the past few years the most frequently used tomato sauce I've canned has been pizza sauce and so I put all 22 cups of purée into that endeavor.
Twenty-two cups of purée cooked down to twelve cups of sauce which are now tucked away in eight 12-ounce jars. That should be enough for a year, maybe a little longer, depending on how often we make pizza.
Recipe in Ball's Complete Book of Home Preserving - tomatoes, oregano, salt, pepper, garlic powder and lemon juice.
