Homemade Roasted Tomato Spaghetti Sauce
A delightful way to savor the flavor of summer with this homemade roasted tomato spaghetti sauce, perfect for canning and preserving.
Ingredients
Vegetables
- 14 cups Tomatoes, chopped Measure after chopping
- 1 medium Onion, chopped Chopped with a food processor
- 3-4 pieces Bell Peppers, chopped 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 Ingredients
- 1 Tbsp Lemon Juice For each jar
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.
Making the Sauce
- Chop up the roasted tomatoes, peppers, and onion with a food processor.
- Transfer them to a large pot.
- Add the remaining ingredients to the pot.
- Bring the mixture to a boil, then lower the heat to simmer until it reaches desired thickness.
Canning Process
- Ladle the sauce into canning jars, adding 1 tablespoon of lemon juice to each pint jar.
- Wipe the rims of the jars, remove any air bubbles, and place on lids.
- Process in a water bath canner at a rolling boil for 20 minutes for pints, or 25 minutes for quarts.
- Carefully remove the hot jars with a jar lifter and set them on a counter.
- Leave jars undisturbed for 24 hours.
Notes
Use ripe, fresh tomatoes for best flavor. Adjust spices to taste. Cool completely before storing to avoid condensation.