Homemade Roasted Tomato Spaghetti Sauce Canning Recipe
There’s something incredibly satisfying about transforming fresh, ripe tomatoes into a rich, flavorful spaghetti sauce. This homemade roasted tomato spaghetti sauce canning recipe captures the essence of summer in every jar, allowing you to savor the taste of garden-fresh tomatoes all year long. Whether you’re planning for a cozy family meal or stocking up your pantry, this recipe is a must-try!
Ingredients
- 10 pounds of ripe tomatoes (Roma or beefsteak work best)
- 1 large onion, chopped
- 6 cloves of garlic, minced
- 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 2 tablespoons olive oil
- 1 tablespoon sugar (optional, to balance acidity)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
- Juice of 1 lemon (to enhance flavor and acidity for canning)
Equipment Needed
- Large baking sheets
- Large pot for cooking sauce
- Canning jars (quart or pint sizes)
- Canning lids and rings
- Canning funnel
- Water bath canner or large stockpot
Instructions
Step 1: Roast the Tomatoes
- Preheat your oven to 425°F (220°C).
- Prepare the tomatoes: Wash the tomatoes thoroughly, remove the stems, and cut them in half. Place them cut side up on a baking sheet.
- Season: Drizzle olive oil over the tomatoes and sprinkle with salt, pepper, and a pinch of sugar if using.
- Roast: Place the baking sheet in the preheated oven and roast for about 30-40 minutes or until the tomatoes are tender and caramelized.
Step 2: Cook the Sauce
- Sauté vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add minced garlic and cook for another minute until fragrant.
- Combine: Once the tomatoes are roasted, remove them from the oven and transfer them to the pot with sautéed onions and garlic. Use a spoon to break them up slightly.
- Season and simmer: Add the chopped basil, oregano, black pepper, and red pepper flakes (if using). Let the sauce simmer on low heat for about 30-45 minutes, stirring occasionally. If the sauce tastes too acidic, add the sugar gradually until balanced.
- Adjust acidity: Before filling your jars, add lemon juice to the sauce to ensure it has the right acidity for safe canning.
Step 3: Can the Sauce
- Prepare jars: Make sure that all canning jars are thoroughly cleaned and sanitized. Keep the jars warm until ready to use by placing them in a warm oven or boiling them in water.
- Fill the jars: Using a canning funnel, ladle the hot sauce into the prepared jars, leaving about 1/2 inch of headspace at the top.
- Seal jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the canning lids on top and screw on the rings until they are fingertip-tight.
- Process in a water bath: If you’re using a water bath canner, place the jars in the canner and cover with water. Bring to a boil and process for 35 minutes for quart jars or 25 minutes for pint jars. Adjust time for your altitude as necessary.
- Cool and store: Once processed, carefully remove the jars and let them cool completely on a clean towel or rack. Once cooled, check the seals. If the center of the lid pops back, it hasn’t sealed properly; consider refrigerating that jar for immediate use.
Step 4: Enjoy!
Your homemade roasted tomato spaghetti sauce is now ready to enjoy! It can be used immediately or stored in a cool, dark place for up to a year. This sauce pairs beautifully with all types of pasta, pizzas, or as a base for various Italian dishes.
Conclusion
Canning your own roasted tomato spaghetti sauce is a delightful project that not only saves money but also allows you to enjoy the taste of homemade goodness throughout the year. With just a few simple ingredients and some love, you can create a staple that will bring warmth to your meals long after summer has faded. Enjoy your culinary adventure, and don’t forget to share your delicious creations with family and friends!
