Roasted Tomato Sauce Recipe for Canning

If you’re looking for a delicious way to preserve the garden-fresh taste of summer, look no further than this roasted tomato sauce recipe. Not only is it easy to make, but canning your own sauce ensures you have a rich and flavorful companion for pasta dishes, pizzas, and more, available all year round. Let’s dive into how to make and can your own roasted tomato sauce!

Ingredients

To create a vibrant roasted tomato sauce, gather the following ingredients:

• Fresh tomatoes: 5-6 pounds (Roma or Plum tomatoes work best)
• Olive oil: ¼ cup
• Onions: 2 medium, chopped
• Garlic: 4-5 cloves, minced
• Fresh basil: ½ cup, chopped (or 2 tablespoons dried)
• Oregano: 1 tablespoon (dried or fresh)
• Salt: 1 tablespoon (adjust to taste)
• Black pepper: ½ teaspoon (adjust to taste)
• Vinegar: 2 tablespoons (lemon juice or white vinegar for acidity)

Equipment Needed

For this recipe, ensure you have the following:

• Baking sheets
• Large pot for cooking
• Canning jars (Quart or Pint-sized)
• Canning lids and bands
• A water bath canner or large pot with a lid
• Jar lifter
• Funnel (optional, but helpful)

Instructions

Step 1: Roast the Tomatoes

1. Preparation: Preheat your oven to 400°F (200°C).
2. Prepare Tomatoes: Rinse the tomatoes and cut them in half. Place them cut-side up on a baking sheet.
3. Season: Drizzle olive oil over the tomatoes and sprinkle with salt and pepper. Add chopped onions and minced garlic around the tomatoes.
4. Roast: Roast in the preheated oven for about 35-45 minutes until the tomatoes are soft and slightly caramelized.

Step 2: Make the Sauce

1. Blend Ingredients: Once roasted, transfer the tomatoes and the juices into a large pot. Use an immersion blender or transfer to a food processor to blend until you reach your desired consistency.
2. Season the Sauce: Stir in the chopped basil, oregano, and vinegar. Adjust seasonings as needed.
3. Simmer: Continue to cook the sauce on medium-low heat for an additional 20-30 minutes to allow the flavors to meld. Stir occasionally.

Step 3: Prepare for Canning

1. Sterilize Jars: While the sauce is simmering, sterilize your jars and lids by placing them in boiling water for 10 minutes and keeping them hot until you’re ready to fill them.
2. Fill Jars: Using a funnel, fill the hot jars with the sauce, leaving about a ½ inch of headspace at the top.
3. Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip-tight.

Step 4: Process the Jars

1. Water Bath: Place the jars in a water bath canner, ensuring they are covered by at least an inch of water. Bring the water to a boil and process the jars for 35-40 minutes for pint jars and 45-50 minutes for quart jars.
2. Cool Down: After processing, carefully remove the jars and place them on a clean towel to cool for 12-24 hours. You should hear the satisfying “pop” of the lids sealing.

Step 5: Store and Enjoy

Once cooled, check the seals. The lids should not flex up and down when pressed. Store your sealed jars in a cool, dark place. Use your homemade roasted tomato sauce for delicious dishes throughout the year!

Tips for Success

• Choose the Right Tomatoes: For the best flavor, opt for ripe, in-season tomatoes.
• Enhance the Flavor: Experiment by adding different herbs like thyme or rosemary, or incorporate red pepper flakes for a bit of heat.
• Safety First: Always follow proper canning safety guidelines to preserve the quality and safety of your food.

Conclusion

Canning your own roasted tomato sauce is not only a rewarding experience but also a great way to savor the flavors of summer throughout the year. With simple ingredients and a straightforward process, you can create a delicious staple for your pantry. Enjoy your culinary adventure and the fantastic flavors of home-canned goodness!