Roasted Tomato Sauce For Canning | Rich & Savory

Roasted Tomato Sauce for Canning is a rich, slow-cooked sauce made from fresh Roma tomatoes, olive oil, onions, garlic, and herbs.

The roasting process deepens the flavor, making it ideal for preserving and storing long-term. I was inspired to make Roasted Tomato Sauce for Canning during late summer when tomatoes are at their peak and abundantly available.

The process begins by roasting tomatoes until softened and caramelized, then blending and simmering with sautéed aromatics.

Now I want to walk through how to make it step by step. From roasting the tomatoes until their skins blister to simmering the sauce with herbs, every step helps create a deep, homemade flavor that lasts through the colder months.

What Does Roasted Tomato Sauce For Canning Taste Like?

Roasted tomato sauce for canning has a deep, rich, and slightly sweet flavor due to the slow roasting of the tomatoes, which concentrates their natural sugars.

The caramelized onions and garlic add a savory depth, while the herbs like oregano and basil bring a fresh, aromatic touch. A subtle tang from the lemon juice balances the sweetness, making it both vibrant and comforting.

The optional red pepper flakes give it a mild kick, perfect for enhancing dishes without overpowering the natural tomato flavor. Overall, it’s a perfectly balanced sauce with layers of flavor that elevate any meal.

How To Prepare Roasted Tomato Sauce For Canning?

Recipe Details:

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Course: Sauce

Difficulty: Easy

Cuisine: Italian

Calories: Approximately 85 calories per serving

Yield: About 8-10 jars (depending on jar size)

Kitchen Utensils

• Large baking sheets
• Chef’s knife & cutting board
• Large sauté pan or skillet
• Wooden spoon
• Food mill or blender (optional, for smooth sauce)
• Canning jars with lids and rings
• Water bath canner or large stockpot
• Jar lifter & funnel
• Clean towels

Ingredients

• 9–10 lbs Roma-style tomatoes, rinsed and halved
• 1/4 cup extra virgin olive oil
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt

Instructions

1. Roast the Tomatoes

Preheat your oven to 425°F (220°C). Slice the tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil and roast for about 45–60 minutes until they’re soft, slightly caramelized, and the skins start to blister.

2. Cook the Onion & Garlic

While the tomatoes are roasting, warm the rest of the olive oil in a pan over medium heat. Add chopped onion and cook until it’s soft and see-through, about 5–7 minutes. Toss in garlic, oregano, basil, and a pinch of salt. Let it cook a couple more minutes—don’t let the garlic brown.

3. Purée the Tomatoes

Once the tomatoes are roasted and cool enough to handle, run them through a food mill to remove the skins and seeds. If you prefer a smooth sauce and don’t mind the skins, just blend everything up.

4. Simmer the Sauce

Pour the tomato purée into a big pot, add the onion and garlic mix, and simmer on low heat for 30–45 minutes. Stir every now and then to keep it from sticking. Let it reduce to your preferred thickness.

5. Can It

Spoon the hot sauce into clean, sterilized jars, leaving a bit of space at the top (about ½ inch). Wipe the rims, seal with lids, and process the jars in a boiling water bath for 35–40 minutes. Once done, let them cool untouched for 12–24 hours. Double-check that the lids are sealed before storing.

Special Note:

If you prefer a smoother sauce, feel free to strain the tomatoes before blending to remove seeds and skins completely.

For a burst of freshness, you can also add a handful of fresh basil at the end of cooking, stirring it in for a pop of color and fragrance.

Why My Recipe Works

My recipe works because roasting the tomatoes brings out their natural sweetness and deepens the flavor. Cooking the onions and garlic gently adds layers of taste without overpowering the tomatoes.

Blending or milling removes unwanted bits, creating a smooth sauce that’s easy to preserve. Simmering helps thicken the sauce and lets the flavors meld together.

Finally, canning in sterilized jars using a water bath seals in freshness, making the sauce safe to store for months while keeping its rich, homemade taste.

Usage Suggestions

Roasted Tomato Sauce for Canning is incredibly versatile and can be used in many homemade meals. Use it as a base for pasta dishes like spaghetti, lasagna, or baked ziti.

Stir it into soups or stews for extra depth of flavor. Spread it on pizza dough as a homemade pizza sauce. Simmer it with meatballs or grilled vegetables.

It also works well in casseroles or as a dipping sauce for breadsticks and calzones. Simply open a jar, heat, and enjoy whenever you need a quick, flavorful meal.

Variations

1. Herb Infusion:

Add a mix of fresh herbs such as thyme, rosemary, or bay leaves along with the dried oregano and basil. Fresh herbs can bring an added layer of complexity and brightness.

2. Smoky Roasted Tomato Sauce:

Add 1-2 teaspoons of smoked paprika or a small chipotle pepper to the sauce for a smoky depth of flavor. This adds a great twist if you love a little barbecue vibe.

3. Sweet Roasted Tomato Sauce:

For a sweeter sauce, try adding a tablespoon of honey or brown sugar during the simmering process. This balances out the acidity of the tomatoes and gives a delicious sweetness.

4. Garlic-Infused Oil:

For a more intense garlic flavor, infuse your olive oil with crushed garlic cloves before using it to roast the tomatoes. Simply heat the oil in a pan, adding the garlic for 1-2 minutes before drizzling it over the tomatoes.

5. Spicy Tomato Sauce:

Increase the heat level by adding 1-2 fresh chili peppers or more red pepper flakes. For even more intensity, add a pinch of cayenne pepper during the simmering process. This variation is perfect for those who love their tomato sauce with a kick!

Expert Tips

1. For the best flavor, make sure your tomatoes are ripe and at their peak. Overripe or underripe tomatoes can affect the taste of the sauce.

2. Roasting the tomatoes at 400°F (200°C) helps to caramelize the natural sugars, deepening the flavor of the sauce. Don’t overcrowd the pan to allow for even roasting.

Taste your sauce before canning! Adjust the salt, pepper, or herbs (like adding a little extra oregano or basil) to suit your preferences.

3. If you prefer a smooth sauce, blend the roasted tomatoes before combining them with the onions and garlic. A hand blender or food processor will make it easy to achieve a silky consistency.

4. Before you start the canning process, always sterilize your jars and lids in boiling water for at least 10 minutes to prevent contamination and ensure the safety of your preserved sauce.

Proper Storage Roasted Tomato Sauce For Canning

Proper storage of your roasted tomato sauce for canning is key to preserving its flavor and freshness. Once the jars are sealed, store them in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat.

The roasted tomato sauce for canning will stay fresh for up to one year if stored correctly. After opening, refrigerate any leftover sauce in an airtight container and use it within 5-7 days.

Always check the seal before use, as any unsealed jars should be refrigerated immediately and used soon.

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FAQs

Conclusion

I hope you understand the process easily and feel confident to make it soon. Roasted Tomato Sauce for Canning brings out deep, bold flavors that are worth the effort.

Once you make it, store it properly and use it in your favorite dishes. After trying it, let me know how much taste you enjoyed and how it turned out for you.

I believe you will love the rich flavor that comes from roasting the tomatoes. Happy cooking and preserving your homemade sauce!