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Homemade Roasted Tomato Sauce for Canning: Easy Best Recipe

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This Homemade Roasted Tomato Sauce for Canning is a summer staple, using a roasting method that concentrates sweetness and deepens flavor. It’s simple, forgiving, and perfect for stocking your pantry with the taste of summer.

Ingredients

Scale
  • 10 pounds Roma or paste tomatoes
  • 1 whole head garlic, cloves separated and peeled
  • 2 large yellow onions, quartered
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 cup loosely packed fresh basil leaves
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons bottled lemon juice per pint jar (for canning safety)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash tomatoes and remove stems. Cut large tomatoes in half (or quarters if huge); cherry or grape tomatoes can be left whole.
  2. Toss halved tomatoes, quartered onions, and peeled garlic cloves with 1/4 cup olive oil, 1 tablespoon kosher salt, and black pepper. Spread in a single layer on two half-sheet pans or one large roasting pan. Drizzle with extra olive oil.
  3. Roast for 45-60 minutes until tomatoes are wrinkly and slightly browned, onions are soft and caramelized, and garlic is golden and soft. Halfway through, gently shake pans.
  4. Let roasted vegetables cool slightly. Transfer in batches to a food mill set over a large bowl and process until smooth, leaving skins and seeds behind. Alternatively, puree in a food processor and press through a fine-mesh strainer.
  5. Pour pureed sauce into a large stockpot. Add fresh basil, fresh oregano, and balsamic vinegar. Bring to a gentle simmer over medium heat, then reduce to low. Simmer for 20-30 minutes, stirring occasionally. Adjust salt and pepper to taste.
  6. While sauce simmers, prepare canning equipment: wash jars, lids, and bands in hot soapy water. Place jars in a water bath canner with enough water to cover by 1 inch and bring to a simmer (180°F). Keep jars hot. Place lids in a small saucepan of simmering water.
  7. Add 2 tablespoons bottled lemon juice to each hot pint jar (1 tablespoon for half-pints) using a canning funnel.
  8. Ladle hot sauce into jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rims clean, center lids, and screw on bands fingertip-tight.
  9. Place filled jars in canner rack, ensuring they are covered by at least 1 inch of water. Bring to a full rolling boil. Process pint jars for 35 minutes (adjust for altitude if necessary). Start timer after water reaches a full boil.
  10. After processing, turn off heat and let jars sit in canner for 5 minutes. Remove jars to a clean kitchen towel on the counter, leaving 1 inch space between them. Do not tighten bands. Let cool completely for 12-24 hours.
  11. Check seals: press center of each lid; it should be concave and not move. If a lid pops up and down, refrigerate that jar and use within a week. Label sealed jars with date and store in a cool, dark place for up to a year.

Notes

Altitude adjustment: For 1,001-3,000 feet, add 5 minutes processing time; for 3,001-6,000 feet, add 10 minutes; for 6,001-8,000 feet, add 15 minutes; for 8,001-10,000 feet, add 20 minutes. Do not skip the roasting step for best flavor. Watch garlic to prevent burning. Use a food mill for best texture. Do not overcrowd roasting pans. Test jar seals before storing.

Nutrition

Keywords: roasted tomato sauce, canning, homemade sauce, tomato sauce recipe, preserving, summer recipe

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