Homemade Roasted Tomato Spaghetti Sauce
Delight in the fresh flavors of summer with this homemade roasted tomato spaghetti sauce, perfect for pasta dishes, pizzas, or canning for year-round use.
Ingredients
Fresh Ingredients
- 14 cups Tomatoes, chopped Measure after chopping with the food processor
- 1 large 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
For Canning
- 1 Tbsp Lemon Juice For each pint jar (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, checking frequently.
- Use a food processor to chop up the tomatoes, peppers, and onion, then add this mixture to a large pot or roasting pan.
- Add the remaining ingredients to the pot.
Cooking
- Bring the mixture to a boil and then reduce the heat to simmer until it reaches 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 of the jars, remove air bubbles, and add the 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 with a jar lifter and set them on the counter. Do not disturb for 24 hours.
Notes
Ensure all your ingredients are fresh for the best flavor. Taste the sauce while simmering and adjust seasonings to your preference. For a smoother sauce, blend it after cooking if you prefer a creamier texture.