Pizza Sauce - Quick
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Makes 1 small mason jar

- 6 oz tomato paste
- 15 oz tomato sauce
- 1-2 tbsp oregano (to taste, I used 1)
- 2 tbsp italian seasoning 
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tbsp garlic salt (if no garlic salt use regular sea salt + add in more garlic powder. I used 1/2 tsp sea salt and 1/4 tsp garlic powder. THe 1/2 tbsp seems like too much)
- 1/4 fresh ground pepper (I used about 8 or so turns to approximate)
- 1 tsp sugar (I skipped - optional)

INSTRUCTIONS:
1) Mix tomato paste and sauce together in medium bowl until well combined (no lumps from paste)
2) Add other ingredients + mix well


Notes:
- To store, refrigerate for up to 2 weeks. (Let warm up to room temp or microwave before use for easy spreading)
- To store longer, freeze up to 2 months.
- Subtitute can of diced tomatos and blend in mixer if you run out of tomato sauce
- Substitue fresh ingredients if desired for spices, but use less 

Source: joyfoodsunshine.com


Experimental Canning Variation - Makes 6 pints or so:
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1) 15 lbs fresh roma tomatos (Peel [cut x on bottom, boil 30 sec, ice 5 min then peel] + Puree)
2) Put Tomato Puree and dry ingredients in pot. Stir well
3) Bring to a boil, THEN SIMMER med-Low for 2+ hrs to reduce by 1/2 to create thicker sauce. Stirring occassionally. Could try adding tomato paste to thicken faster
4) Once at desired thickness, add lemon juice (1 tbsp) to each hot sterile jar. Ladel in sauce leaving 1/2 inch headspace
5) Wipe rim with damp cloth, place on lid and tighter finger tight
6) Process in water bath canner for 25 minutes
7) Remove from canner, place towel and allow to cool 12-24 hrs
8) Keep up to 12-18mth