While fresh tomatoes are highly recommended for the best flavor, you can certainly make excellent pizza sauce using canned tomato products. When using canned options, measure out pureed tomatoes to match the specified amount of fresh tomato pulp in the recipe. Always check labels carefully to ensure no additional salt or herbs have been added, which could alter the final taste. Incorporating tomato paste into pureed tomatoes is an excellent way to naturally thicken the sauce to the desired consistency.

1. To make the pizza sauce: combine all the tomato pulp (fresh or pureed canned), spices, oil, and vinegar in a large stockpot. Bring the mixture to a gentle simmer, stirring occasionally to ensure even heating and prevent sticking.
2. Simmer the sauce for approximately 1 hour, continuing to stir periodically to prevent the bottom from scorching and to allow the flavors to meld beautifully.
3. Carefully pour the hot sauce into sterilized pint jars, leaving appropriate headspace. Process the jars in a boiling water bath for 15 minutes to ensure proper sealing and a long shelf life.

What’s In Domino’s Pizza sauce? The core ingredients found in their famous Robust Inspired Tomato Sauce include: tomato puree (a combination of water and tomato paste), sugar for sweetness, salt, a proprietary blend of spices, garlic, oil (typically soybean oil), and citric acid for that distinctive tang and preservation.

Notes on Canning:

• To sterilize jars, I typically wash them thoroughly under very hot tap water and then place them upside down on clean towels to drain. They don’t need to be completely dry for hot packing (filling with hot sauce).
• Lids are correctly sealed if, when you press down on the center of the lid, you hear no popping or clicking sound. It should feel firm, indicating a vacuum seal has formed. You can remove the bands before storing the jars on your shelf; these bands can be reused for future canning projects.

The primary difference between pizza sauce and pasta sauce lies in their intended use and often, their consistency and seasoning. Pizza sauce is specifically designed to be cooked directly on pizza pies, which means it’s typically thicker and less watery to prevent a soggy crust. It’s also often seasoned more simply, as additional toppings contribute significantly to the overall flavor of a pizza. In contrast, pasta sauce is meant to be tossed with noodles or served over pasta dishes. It can be slightly runnier and less thick, as it doesn’t need to withstand high oven temperatures on its own. Pasta sauces are frequently enhanced with more complex flavors, such as mushrooms, various meats, or a wider array of vegetables and herbs, to elevate the pasta dish itself.

This Domino’s copycat pizza sauce comes together quickly, with the flavors deepening as it simmers. Here’s a breakdown of what you’ll need:

• Tomatoes: The foundation of our sauce. Fresh tomatoes (pureed) are ideal, but quality canned tomato sauce, diced tomatoes, whole plum tomatoes, or crushed tomatoes can be used if pureed for a smooth consistency.
• Sugar: Balances the acidity of the tomatoes and enhances their natural sweetness, mimicking Domino’s distinct profile.
• Salt: A crucial seasoning that brings out all the other flavors.
• Spices & Herbs: A aromatic blend including Italian seasoning, black pepper, dried parsley, oregano, and a touch of red chili flakes for that signature “robust” warmth and subtle kick.
• Garlic: Freshly minced garlic is highly recommended for its potent, fresh flavor, especially since many dried herbs are used. Dried garlic powder can be substituted if fresh is unavailable.
• Oil: Domino’s traditionally uses soybean oil, which we’ve incorporated to maintain authenticity. Any neutral-flavored oil can also be used.
• Citric Acid (Vinegar): White distilled vinegar acts as a mild citric acid, providing the necessary tanginess and helping with preservation. Citric acid powder is stronger; if substituting, use triple the amount of vinegar for citric acid in recipes for a comparable tartness.

This homemade pizza sauce recipe is specifically designed for preservation through canning, which significantly extends its shelf life. Proper canning allows you to enjoy this delicious sauce for months, or even years!

Canned Shelf-Life: When correctly sealed and stored in a cool, dark place, canned tomato sauce can maintain its quality for several years. Always ensure lids are properly sealed for safe, long-term storage.

Storing Opened Jars in the Refrigerator: Once you open a jar of homemade sauce, it should be kept in the refrigerator. It can last for up to 2 months if properly stored. Always use clean utensils, keep water away from the sauce, and avoid leaving it out at room temperature overnight to maintain freshness and prevent spoilage.

For the most up-to-date food preservation facts on canned goods, including tomatoes and ketchup, refer to authoritative resources like the National Center for Home Food Preservation’s article on Preparing and Canning Tomatoes.

Sterilizing jars is a crucial step in canning to prevent them from bursting when filled with hot food and to ensure they are clean and free from bacteria. There are a few effective methods to get your jars ready:

• Dishwasher Method: Run your jars through a full dishwasher cycle just before you begin canning. The dishwasher not only thoroughly cleans them but also heats them to a sufficiently high temperature.
• Hot Tap Water Method (My Preference): Wash or rinse your jars thoroughly with very hot tap water. This ensures cleanliness and warms the jars, preparing them for the hot sauce.
• Oven Method: Place clean jars on a sheet pan and heat them in a preheated oven (around 225-250°F / 107-121°C) for at least 10 minutes. This will sterilize and keep them hot until ready to fill.

With the right knowledge and some key kitchen equipment, home canning can become an enjoyable and straightforward task. Here’s what you’ll typically need to get started:

• Mason Jars: 8-9 quart-sized, or ideally smaller pint jars for individual pizza sauce portions, complete with rings and new lids. Pint jars generally yield more usable servings for pizza sauce.
• Jar Lifter: An indispensable tool for safely transferring hot jars in and out of the water bath.
• Canning Funnel: Helps prevent spills and ensures a clean rim when filling jars with hot liquid.
• Oven Mittens or Thick Kitchen Towel: For handling hot pots and jars securely.
• 42-Quart Stockpot: Essential for a boiling water bath, large enough to fully submerge your jars. (This is the exact size I own and recommend!)
• 24-Quart Stockpot: Perfect for cooking larger batches of tomato sauce and other sauces efficiently.
• Food Mill or Hand Blender: For achieving a smooth consistency from fresh or canned whole/diced tomatoes.

To produce approximately 2 gallons of thick tomato pulp or juice, you will typically need around 8 quarts of pureed fresh tomatoes. This quantity ensures a rich, concentrated base for your robust pizza sauce.

While the metal bands can be reused indefinitely, the flat canning lids are generally designed for single use to ensure a proper, safe seal. However, if the lids are not damaged (no dents, bulges, or signs of rust) and have not previously failed to seal, some home canners may choose to reuse them. For best practice and safety, especially with low-acid foods like most tomato products, it is highly recommended to use new lids for each canning cycle to guarantee a secure, airtight seal. If you do opt to reuse lids, place them in a saucepan and bring them to a boil to ensure they are sterilized and to help reseal the rubber compound. Always discard any dented, bulged, or visibly damaged lids, and if a lid fails to seal, never reprocess it; simply refrigerate and use the contents promptly.

Confirming that your canning lids have sealed correctly is vital for food safety and long-term storage. Here’s how to check:

To Check for a Proper Seal: After your jars have cooled completely (usually 12-24 hours), press firmly on the center of the lid. If the lid does not flex, pop up and down, or make a clicking sound, then a strong vacuum seal has formed. The lid should feel concave (curved inward) and be securely attached. If you hear a pop or a clicking sound, or if the lid feels loose, the seal did not form correctly. In this case, the jar needs to be either refrigerated and used within a few days or the contents should be reprocessed with a new lid (after checking the food quality) if done within 24 hours.

For the most current and comprehensive canning guidelines from the National Center for Home Food Preservation, which applies to various preserved foods, consult their resources on Preparing Foods for Canning and related articles.

Both citric acid and vinegar are used in canning and cooking to add tartness and help with preservation, but they differ in strength and source. Vinegar, typically white distilled vinegar, is a liquid that provides a milder acidic flavor. Citric acid, on the other hand, is a crystalline powder derived from citrus fruits and is considerably stronger. When substituting: if a recipe calls for citric acid, you would generally need to triple the amount of vinegar to achieve a similar level of tartness and acidity. Always ensure you follow recipe-specific guidelines for acidification, especially in canning, as proper acid levels are crucial for food safety.

Ingredients:

Instructions:

• To make pizza sauce: combine all the ingredients into a large 24-quart stockpot. Stir everything together until well combined.
• Bring the mixture to a gentle simmer over medium heat. Continue to simmer for 1 hour, stirring occasionally to prevent the bottom from scorching and ensure uniform cooking.
• Once simmered, carefully ladle the hot sauce into prepared pint jars, leaving ¼ inch headspace. Process the filled jars in a boiling water bath for 15 minutes to seal.

Canning Tools I Use & Recommend:

• 42-quart stockpot for a water bath. (This is the exact size I own and use!)
• 24-quart stockpot for cooking large batches of tomato sauce and other sauces!
• Food mill or Hand Blender for achieving smooth sauce.

Italian Seasoning: I typically use a combination to get the right flavor depth. For instance, 2 Tbsp of a store-bought blend like Stonemill Essentials Italian Seasoning combined with 3 Tbsp of a homemade Italian Seasoning. To make your own basic Italian Seasoning blend: combine 3 Tablespoons dried basil, 3 Tablespoons dried parsley, 2 Tablespoons dried oregano, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme. Adjust to your taste preferences.

Nutrition per serving