I discovered this lovely pizza sauce recipe when I was trying to perfect my homemade pizzas. All of the sauces I had tried had just fallen short of what I wanted. Once I found this basic recipe, and of course made a few adjustments, I knew it was a keeper. After taste testing it, my husband and I agreed not only was it the perfect pizza sauce but it made an awesome spaghetti sauce. When I make it I can what I don't use so that I continuously have it on hand for those days when I need a meal in a hurry. If you prefer you can also freeze leftovers for later use.
2 tablespoons olive oil
1 tablespool butter
1 cup onion, chopped
2 garlic cloves, minced
2 (8 Ounce) Cans Tomato Sauce
2 (6 Ounce) Cans Tomato Paste
4 tablespoons grated Parmesan Cheese
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
2 teaspoons fennel seed
In a large pan add the butter and olive oil. When the butter has melted and the oil is warm, add the onion and garlic, saute until they are soft.
Add in tomato sauce and tomato paste, stirring until smooth.
Add remaining ingredients and bring to a slow simmer. Continue to simmer for forty-five minutes.
Remove the bay leaf and you are ready to serve.
You can add meat to the spaghetti sauce before canning it if you wish, if you do be sure to drain all fat from the hamburger before mixing it into the sauce. Jars should be processed in the pressure cooker at eleven pounds of pressure for fifteen minutes.