Homemade Roasted Tomato Spaghetti Sauce
A flavorful and versatile spaghetti sauce that's perfect for canning and enjoying year-round.
Ingredients
Vegetables
- 14 cups Tomatoes, chopped Measure after chopping with a food processor
- 1 medium Onion, chopped Chopped with a food processor
- 3-4 medium Bell Peppers, chopped Chopped with a food processor
- 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
- 1 Tbsp Lemon Juice For each jar
Instructions
Preparation
- First, rinse the fresh tomatoes and peppers.
- Cut up the tomatoes and peppers and place them in a baking pan and broil or roast in the oven. For an estimate, broil for about 10 to 15 minutes 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 to a large pot or roasting pan.
- Add the remaining ingredients.
Cooking
- Bring to a boil and then simmer until desired thickness is reached.
- Ladle the sauce into canning jars.
- Add 1 Tablespoon of Lemon Juice to each pint jar (2 Tablespoons for quarts).
- Wipe 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 with a jar lifter and set them on the counter. Do not disturb for 24 hours.
Notes
Store canned sauce in a cool, dark place. Unopened jars can last for up to a year. Once opened, refrigerate and consume within a week. Consider freezing excess sauce in airtight containers.