Roasted Tomato Sauce For Canning
Roasted Tomato Sauce for canning involves roasting tomatoes with garlic, olive oil, and seasonings to enhance their flavor, then blending and simmering the mixture. The sauce is jarred while hot, sealed, and processed in a water bath to preserve it for long-term storage. This method creates a rich, flavorful homemade sauce.
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.
Notes
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.