Roasted Tomato Sauce
A delicious and versatile condiment made with fresh roasted tomatoes, garlic, and herbs, perfect for pasta dishes, soups, or pizza bases, and can be preserved safely through canning.
Ingredients
Vegetables
- 23 pounds tomatoes (a variety of paste, heirloom, and cutting provides the best flavor & consistency) Use fully ripe tomatoes for best flavor.
- 3 cups chopped onions
- 6 medium cloves garlic (chopped)
Seasonings and Oils
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (optional) Adds amazing flavor.
- 2 tablespoons canning salt (or pure sea salt) Use a salt with no additives.
- 1 tablespoon dried oregano Adjust to taste.
- 1 tablespoon dried basil Adjust to taste.
- 2 teaspoons black pepper Adjust to taste.
- 1 teaspoon crushed red pepper flakes (optional) Adds heat.
Preservation
- 1/4 teaspoon citric acid Add to pint jars (1/2 teaspoon to quarts).
- 1 tablespoon bottled lemon juice Add to pint jars (2 tablespoons for quarts).
Instructions
Preparation
- Heat your oven to 425 degrees Fahrenheit.
- Halve all ingredients to work in two batches. Divide the olive oil, balsamic vinegar (if using), onions, garlic, and dry seasonings between 2 or 3 roasting pans.
- Wash the tomatoes, remove the cores and blossom ends, then cut them in half and gently squeeze out some seeds. Place them cut side down in the prepared pans.
Roasting
- Roast the tomatoes for about 40 minutes until most of the skins are puffed and browned. Remove from the oven and use tongs to pluck off the skins.
- Scrape the roasted vegetables into a large stockpot, set aside, and repeat the prep and roasting with the remaining half of the ingredients.
Blending and Cooking
- Using an immersion blender, blend the roasted ingredients until smooth.
- Bring the smooth sauce to a boil over medium-high heat. Lower the heat and simmer until it reaches your desired consistency, stirring often. This can take about 45 minutes to 1 hour or more.
Canning
- Prepare your water bath canner, jars, and lids.
- Add citric acid or lemon juice, ladle the hot tomato sauce into hot jars, each leaving 1/2-inch headspace. Wipe the rims, attach lids, and place them in the canner rack.
- Process for 35 minutes for pints and 40 minutes for quarts. Start the processing time after the canner reaches a full boil.
Cooling
- Turn off the burner, remove the lid, and let jars rest in the canner for 5 minutes. Transfer jars to a towel-lined surface and let them cool for 24 hours.
- Check seals, label, and store for up to a year.
Notes
Experiment with different herbs to customize the flavor. Always check the seals on your jars before storing. Make sure to use fully ripe tomatoes for the best flavor.