Homemade Roasted Tomato Spaghetti Sauce
A delicious and easy homemade spaghetti sauce recipe perfect for canning, allowing you to enjoy the flavors of fresh tomatoes year-round.
Ingredients
Vegetables
- 14 cups Tomatoes: chopped with a food processor Measure after chopping.
- 1 whole Onion: chopped with a food processor
- 3-4 whole Bell Peppers: chopped with a food processor
Seasonings
- 3 tsp Worcestershire Sauce
- 2 tsp Dried Parsley Flakes
- 4 tsp Dried Oregano
- 2 tsp Dried Basil Leaves
- 2 tsp Dried Italian Seasoning
- 4 tsp Canning Salt
- 3 tsp Minced Garlic
Canning
- 1 Tbsp Lemon Juice for each jar Add 2 Tablespoons for quarts.
Instructions
Preparation
- Rinse the fresh tomatoes and peppers.
- Cut up the tomatoes and peppers, and place them in a baking pan. Broil or roast in the oven for about 10 to 15 minutes under the broiler, or roast at 400°F for 20 minutes. Check on them frequently.
- Chop up the tomatoes, peppers, and onion with a food processor, and add them to a large pot or roasting pan.
- Add the remaining ingredients.
Cooking
- Bring the mixture to a boil and then simmer until you reach your desired thickness.
- Ladle the sauce into canning jars.
- Add 1 Tablespoon of Lemon Juice to each pint jar (2 Tablespoons for quarts).
- Wipe the rims, remove air bubbles, and add lids.
- Place the jars in a water bath canner and process at a rolling boil for 20 minutes for pints, and 25 minutes for quarts.
- Remove the hot jars using a jar lifter and set them on the counter. Do not disturb them for 24 hours.
Notes
Use ripe, fresh tomatoes for the best flavor. Adjust the herbs and spices according to your personal taste. Always ensure jars are properly sealed during the canning process.