Pizza and Spaghetti Sauces

You can't tell, but the Pizza Sauce is on the left and the Spaghetti Sauce is on the right. At first glance the two recipes seemed nearly the same, but they are different.

Pizza Sauce—about 4 pints

3 medium onions, finely chopped
4 cloves garlic, minced
3 tbsp. olive oil
10 lbs. tomatoes, cored, quartered
1 tbsp. basil
1 tbsp. oregano
1 tbsp. Italian seasoning
1 tsp. salt
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. sugar

In a large saucepan, saute onion and garlic in oil until tender. All remaining ingredients and simmer 2 hours, stirring occasionally. Press mixture through a food mill; discard seeds and peel. Return juice and pulp to saucepan. Cook, uncovered, over medium-high heat until sauce thickens, stirring frequently to prevent sticking. Ladle into hot jars, leaving 1/4" headspace. Add hot lids, tighten rings.

Process: hot water bath for 30 minutes.



Spaghetti Sauce—about 4 pints

3 medium onions, finely chopped
4 cloves garlic, minced
3 tbsp. olive oil
10 lbs. tomatoes, peeled, cored
2 sweet green peppers, finely chopped
2 tbsp. basil
2 tbsp. oregano
2 tbsp. salt
1 tsp. pepper

In a large saucepan, saute onion and garlic in oil until tender. Add all remaining ingredients and simmer about 1 hour, stirring occasionally. Press mixture through a food mill. Discard seeds and peel. Return juice and pulp to saucepan. Cook over medium heat until sauce thickens, stirring frequently to prevent sticking. Pour hot sauce into hot jars, leaving 1/4" headspace. Add hot lids, tighten rings.

Process: hot water bath for 30 minutes.

[Note: I found that I like this spaghetti sauce and pizza sauce, although I would add a little more "Italian" herbs to the pizza sauce, maybe some thyme, too].