Print

Easy Homemade Roasted Tomato Sauce for Canning

roasted tomato sauce for canning - featured image
Print Recipe

This rich, smoky roasted tomato sauce is perfect for canning and captures the taste of summer in a jar. With a simple two-step roasting method, it delivers deep, caramelized flavor that stovetop sauces can’t match.

Ingredients

Scale
  • 10 pounds Roma tomatoes, halved lengthwise
  • 2 large yellow onions, quartered
  • 8–10 garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil
  • 1 cup packed fresh basil leaves (or 2 tablespoons dried basil)
  • 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 2 teaspoons kosher salt (Diamond Crystal recommended), plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • Bottled lemon juice (2 tablespoons per pint jar, 4 tablespoons per quart jar)

Instructions

  1. Preheat the oven to 400°F (200°C). Wash all tomatoes thoroughly and cut them in half lengthwise. Remove the tough stem cores but leave the seeds and skins.
  2. Arrange the tomatoes cut-side up on two half-sheet pans or one large roasting pan. Tuck the quartered onions and garlic cloves in between the tomatoes. Drizzle everything with olive oil, then sprinkle with salt and pepper. Toss gently to coat.
  3. Roast for 45-60 minutes, rotating the pans halfway through. The tomatoes should look wrinkled and slightly charred on the edges, and the onions should be soft and translucent. Let cool on the pans for about 10 minutes.
  4. Set up a food mill over a large bowl or pot. Work in batches, feeding the roasted vegetables through the mill to separate skins and seeds from the smooth pulp. Alternatively, use an immersion blender to blend until smooth.
  5. Transfer the blended sauce to a large stockpot (8-quart or larger) over medium heat. Add the fresh basil, oregano, and balsamic vinegar. Bring to a gentle simmer and cook for 20-30 minutes, stirring occasionally. Adjust salt to taste.
  6. While the sauce simmers, prepare canning equipment. Wash jars, lids, and bands in hot soapy water. Place jars in a water bath canner and fill with enough water to cover by at least 1 inch. Bring to a simmer (180°F/82°C). Keep lids in a small saucepan of hot water.
  7. Add bottled lemon juice to each jar: 2 tablespoons per pint, 4 tablespoons per quart.
  8. Ladle the hot sauce into jars using a wide-mouth funnel, leaving 1/2 inch headspace. Run a clean spatula around the inside of each jar to release trapped air. Wipe rims with a clean, damp towel.
  9. Center lids on jars and screw on bands until fingertip-tight. Place jars in the canner rack and lower into boiling water. Process pints for 35 minutes and quarts for 40 minutes at altitudes under 1,000 feet. Adjust for higher altitudes (add 5 minutes per 1,000 feet).
  10. After processing, turn off heat and let jars sit in canner for 5 minutes. Use a jar lifter to transfer to a towel-lined counter, leaving space between jars. Cool undisturbed for 12-24 hours. Listen for the ‘ping’ of lids sealing.

Notes

Don’t skip the roasting step—it concentrates flavor and caramelizes sugars. For even roasting, avoid overcrowding pans. If a jar doesn’t seal, refrigerate and use within a week. For low-acid alternative, add a pinch of baking soda and pressure can instead of water bath canning. Sauce tastes better after a few weeks as flavors meld.

Nutrition

Keywords: roasted tomato sauce, canning recipe, homemade tomato sauce, preserving tomatoes, summer recipe, pantry staple

Find it online: https://yumbelle.com/easy-homemade-roasted-tomato-sauce-for-canning/