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
- 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
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.
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.
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.
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.
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.
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.