Pizza Sauce - Quick
====================
Makes 1 small mason jar

- 6 oz tomato paste
- 15 oz tomato sauce (** See tomato sauce variation below to use real tomatoes)
- 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.
- Substitute can of diced tomatos and blend in mixer if you run out of tomato sauce
- Substitute fresh ingredients if desired for spices, but use less 

Source: joyfoodsunshine.com

Tomato sauce variation with real tomatoes:
=========================================
- About 2 lbs fresh tomatoes (I did below thinking I was going to can it. If not canning, other sites say to cut in quarters, scope out seeds if you want, then puree with skins which would yield a higher volume).

1) Prepare by peeling [cut x on bottom, boil 30 sec, ice 5 min then peel]
2) Puree in blender (this yields about 24 fluid ounces)
3) Bring to a boil, then simmer on low or med-low for about 1hr to 1hr 15 min to reduce by about 1/3
4) Finished volume is 16 fluid oz (use in place of tomato sauce above)


Experimental Canning Variation - Makes 6 pints or so:
=====================================================
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