Print

Easy Homemade Roasted Tomato Sauce for Canning

roasted tomato sauce for canning - featured image
Print Recipe

This homemade roasted tomato sauce for canning captures the essence of summer with deep, caramelized flavor from oven-roasted tomatoes. It’s a simple, whole-ingredient recipe designed for water bath canning, giving you shelf-stable jars of rich, versatile sauce to enjoy all year long.

Ingredients

Scale
  • 10 pounds Roma tomatoes (or plum tomatoes), halved lengthwise
  • 4 large cloves garlic, peeled and left whole
  • 2 medium yellow onions, peeled and quartered
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh lemon juice (bottled, for consistent acidity)
  • 1 teaspoon dried oregano (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil leaves, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash tomatoes thoroughly and cut them in half lengthwise. Remove the tough core where the stem was attached. Arrange the tomatoes cut-side down on rimmed baking sheets. Tuck the quartered onions and whole garlic cloves in between the tomatoes. Drizzle everything with the olive oil and sprinkle with salt and pepper.
  2. Roast the tomatoes for 45-60 minutes, or until the skins are wrinkled and blistered, and the edges of the tomatoes are beginning to brown and caramelize. The onions should be soft and golden.
  3. Remove the baking sheets from the oven and let the tomatoes cool for about 15 minutes. Working in batches, transfer the roasted tomatoes, onions, and garlic to your food mill set over a large bowl. Process until only the skins and seeds remain in the mill. If using an immersion blender, carefully transfer the contents of the baking sheets directly into your large pot and blend until smooth.
  4. Pour the processed sauce into your large heavy-bottomed pot. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Stir in the lemon juice, dried oregano, and red pepper flakes if using. Let the sauce simmer uncovered for 30-45 minutes, stirring occasionally, until it has thickened to your desired consistency. It should coat the back of a spoon. Taste and adjust salt and pepper. If using fresh basil, stir it in during the last 5 minutes of simmering.
  5. While the sauce simmers, wash your canning jars, lids, and bands in hot, soapy water. Rinse well. Place the jars in your water bath canner, cover with water, and bring to a simmer (180°F). Keep them hot until ready to fill. Place the lids in a small saucepan of hot water to soften the sealing compound.
  6. Using your jar lifter, remove a hot jar from the canner and place it on a clean kitchen towel. Place the wide-mouth funnel in the jar. Ladle the hot sauce into the jar, leaving 1/2 inch of headspace. Use your bubble remover to gently stir the sauce and release any trapped air bubbles. Wipe the rim of the jar with a clean, damp towel to ensure a perfect seal. Center a lid on the jar and screw the band on until it is fingertip tight.
  7. Using your jar lifter, carefully lower the filled jars back into the canner. Ensure the jars are covered by at least 1 inch of water. Bring the water to a full rolling boil. Process pint jars for 35 minutes and quart jars for 40 minutes (adjust for your altitude if necessary).
  8. After the processing time is up, turn off the heat and let the jars sit in the canner for 5 minutes. Then, using your jar lifter, carefully transfer the jars to a towel-lined countertop. Do not tighten the bands. Let them cool completely for 12-24 hours. You should hear a satisfying ‘ping’ sound as each jar seals. After they are cool, press down on the center of each lid. If it doesn’t pop back, the jar is sealed. Remove the bands, wash the jars, label them with the date, and store them in a coo…

Notes

Don’t skip the roasting step—it’s key for deep flavor. Use bottled lemon juice for consistent acidity in canning. If sauce is too thin, simmer longer or add a tablespoon of tomato paste. For a silky sauce, a food mill is ideal; an immersion blender yields a chunkier texture. Always check jar seals after cooling.

Nutrition

Keywords: roasted tomato sauce, canning, homemade, Roma tomatoes, water bath canning, summer recipe, pantry staple

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