Making this roasted tomato sauce for canning is a truly rewarding experience. The rich aroma of roasted tomatoes fills the kitchen as the oven works its magic, transforming simple ingredients into something extraordinary.
I’m making this roasted tomato sauce for canning for my family and close friends—people who appreciate the depth of flavor those only slow-roasted tomatoes can deliver.
As I chop onions and garlic, the anticipation builds, knowing that the sauce will soon come together in a burst of sweet, tangy, and herby goodness.
The process itself is meditative, with each step bringing me closer to that final moment when the jars are sealed and ready to be stored.
We all gather around the kitchen, chatting and laughing, while I share the fruits of my labor. It’s a time of connection, savoring not just the sauce, but the memories made together.
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: 1 hour
Total Time: 1 hour 15 minutes
Course: Sauce
Difficulty: Easy
Cuisine: Italian
Calories: Approximately 85 calories per serving
Yield: About 8-10 jars (depending on jar size)
Kitchen Utensils
- Knife
- Cutting Board
- Roasting Pan
- Large Pot
- Spoon
- Canning Jars
- Canning Lid And Bands
- Tongs
Ingredients
- 10 pounds ripe Roma tomatoes (or your preferred variety)
- 1/4 cup olive oil
- 1 onion, finely chopped
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and pepper, to taste
- 2 tablespoons lemon juice (for canning preservation)
Instructions
1. Prepare Tomatoes:
Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half or quarters, depending on their size. Place them on a large roasting pan or baking sheet.
2. Roast Tomatoes:
Drizzle olive oil over the tomatoes and toss to coat. Roast them in the oven for about 45 minutes to 1 hour, or until the skins are wrinkled and slightly charred. This step enhances the flavor.
3. Cook Aromatics:
While the tomatoes are roasting, heat a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and aromatic, about 5-7 minutes.
4. Blend and Season:
Once the tomatoes are done roasting, allow them to cool slightly. Remove the skins (optional) and transfer the tomatoes into the pot with the cooked onions and garlic. Add oregano, basil, red pepper flakes, salt, and pepper to taste. Stir well and let it simmer for 20-30 minutes, allowing the flavors to meld together.
5. Add Lemon Juice for Canning:
Add 2 tablespoons of lemon juice to the sauce to help with the canning process and ensure acidity for preservation.
6. Canning Process:
Once the sauce has simmered and thickened, ladle it into sterilized canning jars, leaving about 1/2-inch headspace at the top. Use tongs to place the canning lids and screw bands onto the jars. Process in a hot water bath for about 35 minutes to seal the jars.
7. Cool and Store:
Remove jars from the hot water bath and allow them to cool completely. Check that the lids have sealed by pressing in the center of each lid; it should not pop back. Store the jars in a cool, dark place for up to a year.
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.
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
How long can I store roasted tomato sauce for canning?
If stored properly in a cool, dark place, canned roasted tomato sauce can last up to one year. After opening, refrigerate and use within 5-7 days.
Can I freeze roasted tomato sauce instead of canning it?
Yes, you can freeze the sauce in airtight containers or freezer bags. It will keep for 3-6 months in the freezer. Thaw it in the refrigerator before use.
Can I use a different type of tomato for this sauce?
While Roma tomatoes are ideal due to their low moisture content, you can use other varieties like plum or even heirloom tomatoes, adjusting for texture and flavor.
How do I know if my jars have sealed correctly?
After processing, press down on the center of the lid. If it doesn’t pop back, the jar is sealed. The lid should also be concave, indicating a tight seal.
Can I make this sauce spicier?
Yes! You can add more red pepper flakes or even fresh chopped chili peppers to suit your spice preference. Adjust the amount based on your taste.
Conclusion
This roasted tomato sauce for canning is more than just a cooking task—it’s a celebration of flavors, family, and tradition.
The process brings people together, filling the kitchen with warmth and the promise of delicious meals ahead.
As the sauce jars are sealed and stored, I feel a sense of accomplishment, knowing that each jar holds not only rich, homemade goodness but also memories shared with loved ones.
It’s a timeless roasted tomato sauce for canning that nourishes both body and soul.
Roasted Tomato Sauce For Canning
Equipment
- knife
- Cutting board
- Roasting Pan
- Large Pot
- Spoon,
- Canning Jars
- Canning Lid And Bands
- Tongs
Ingredients
- 10 pounds ripe Roma tomatoes or your preferred variety
- 1/4 cup olive oil
- 1 onion finely chopped
- 6 garlic cloves minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional, for spice
- Salt and pepper to taste
- 2 tablespoons lemon juice for canning preservation
Instructions
Prepare Tomatoes:
- Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half or quarters, depending on their size. Place them on a large roasting pan or baking sheet.
Roast Tomatoes:
- Drizzle olive oil over the tomatoes and toss to coat. Roast them in the oven for about 45 minutes to 1 hour, or until the skins are wrinkled and slightly charred. This step enhances the flavor.
Cook Aromatics:
- While the tomatoes are roasting, heat a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and aromatic, about 5-7 minutes.
Blend and Season:
- Once the tomatoes are done roasting, allow them to cool slightly. Remove the skins (optional) and transfer the tomatoes into the pot with the cooked onions and garlic. Add oregano, basil, red pepper flakes, salt, and pepper to taste. Stir well and let it simmer for 20-30 minutes, allowing the flavors to meld together.
Add Lemon Juice for Canning:
- Add 2 tablespoons of lemon juice to the sauce to help with the canning process and ensure acidity for preservation.
Canning Process:
- Once the sauce has simmered and thickened, ladle it into sterilized canning jars, leaving about 1/2-inch headspace at the top. Use tongs to place the canning lids and screw bands onto the jars. Process in a hot water bath for about 35 minutes to seal the jars.
Cool and Store:
- Remove jars from the hot water bath and allow them to cool completely. Check that the lids have sealed by pressing in the center of each lid; it should not pop back. Store the jars in a cool, dark place for up to a year.