Step 1

If you're planning to water bath can the sauce or store it in jars for a few days in the fridge, first sterilize the jars and all the tools. Washing them in hot, soapy liquid and leaving them to dry on a clean surface.For canning, also prepare the canner by placing a trivet in the bottom of the canner/a heavy-based, deep pot and pour in enough water to cover the jars by at least an inch (once added).

Step 2

Transfer half of the tomato puree to a large stainless-steel saucepan and bring it to a boil over high heat, stirring occasionally.

Step 3

Maintaining a constant boil, add the remaining puree, a cup at a time, then stir in the remaining ingredients (garlic powder, oregano, salt, pepper, and lemon juice).

Step 4

Continue to boil, stirring frequently, until the sauce has the consistency of a commercial pizza sauce (a spreadable consistency) – this should take about 15 minutes.

Step 5

Taste and adjust any of the seasonings. You can now use the sauce right away, transfer it to jars/airtight container and place it in the refrigerator for later, or water bath canning it for long-term shelf stable storage.

Step 6

Fridge: Allow it to cool in the jars (or airtight container), then store them in the refrigerator (towards the back, where it’s coldest, is best) for up to 2 weeks.Freezer: This sauce also freezes very well. I recommend dividing it into portions and spreading it flat in freezer-safe bags to freeze for up to 3 months. Leave it to thaw overnight in the refrigerator or break it up and reheat over low heat in a saucepan from frozen.

Step 7

Make sure the jars are warm before filling them. To do so, while making the sauce, you can keep the jars (lids on) in the prepared canner and warm them up as you warm the water.

Step 8

Ladle the hot sauce into the sterilized hot jars, leaving ½-inch (1 cm) headspace.

Step 9

Tap the jars against the counter and/or use a clean knife to remove any air bubbles (which can cause early spoilage), then wipe the jar rims with a clean kitchen towel.

Step 10

To secure the lids, place the center lid over the jar, screw the band until resistance is met, then increase until fingertip-tight.

Step 11

Using canner tongs, carefully transfer the jars to the canner, ensuring they’re covered by at least 1 inch of water, then bring the water back to a boil.

Step 12

Once boiling, add the lid and process the jars for 35 minutes (for 1000 ft or less) before removing the lid and leaving them for 5 minutes.Adjust the processing time based on your altitude- For up to 3k, add 5 minutes, 6k add 10 minutes, 8k add 15, and 10k add Use a timer.

Step 13

Transfer the cans to a kitchen-towel-lined surface to fully cool, check the seal, and then store them in a cool, dark location for up to 18 months.