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Homemade Roasted Tomato Garlic Pasta Sauce for Canning

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This homemade roasted tomato and garlic pasta sauce for canning is simple enough for a beginner canner but delivers the depth of flavor that seasoned cooks crave. The roasting process does the heavy lifting, and the result is a sauce that tastes like summer in a jar.

Ingredients

Scale
  • 10 pounds Roma tomatoes, halved lengthwise
  • 2 whole heads garlic, cut in half crosswise
  • 2 large yellow onions, quartered
  • ⅓ cup extra virgin olive oil, plus more for drizzling
  • 1 cup packed fresh basil leaves
  • 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
  • 2 teaspoons kosher salt (or 1½ teaspoons table salt)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons bottled lemon juice per quart jar (1 tablespoon per pint jar)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash all tomatoes and cut them in half lengthwise.
  2. Arrange the tomatoes cut-side up on roasting pans. Tuck the garlic halves (cut-side down) and onion quarters in between the tomatoes. Drizzle generously with olive oil and sprinkle with salt and pepper.
  3. Roast for 45 minutes, then rotate the pans and roast another 30-45 minutes until tomatoes are soft, wrinkled, and slightly caramelized, and garlic is soft enough to squeeze out of skins.
  4. Let cool slightly (about 10 minutes). Squeeze roasted garlic cloves out of skins into a large stockpot. Add roasted tomatoes, onions, and all juices from the pans.
  5. Add fresh basil and oregano to the pot. Using an immersion blender, blend until sauce is as smooth as desired (or use a countertop blender in batches, being careful with hot liquid).
  6. Stir in balsamic vinegar and bring sauce to a gentle simmer over medium heat. Reduce heat to low and cook uncovered for 30 minutes, stirring occasionally, until thickened and darkened.
  7. While sauce simmers, prepare jars: wash in hot soapy water, rinse, and keep hot in a 200°F oven or simmering water. Soften lids in hot water (not boiling) for 5 minutes.
  8. Add bottled lemon juice to each jar (2 tablespoons per quart, 1 tablespoon per pint). Using a canning funnel, ladle hot sauce into jars, leaving ½ inch headspace. Remove air bubbles with a chopstick or bubble remover.
  9. Wipe jar rims clean with a damp paper towel. Center lids on jars and screw on bands until fingertip-tight.
  10. Place jars in a water bath canner filled with simmering water, ensuring water covers jars by at least 1 inch. Bring to a full rolling boil. Process quarts for 40 minutes (pints for 35 minutes). Adjust for altitude if above 1,000 feet.
  11. Turn off heat and let jars sit in water for 5 minutes before lifting them out. Place on a clean towel, leaving space between jars. Cool undisturbed for 12-24 hours.
  12. Check seals by pressing the center of each lid. If it doesn’t flex and feels firm, it’s sealed. Refrigerate any unsealed jars and use within 2 weeks.

Notes

Roma tomatoes are ideal for canning due to their low water content. Avoid overcrowding pans to ensure proper roasting. When blending hot sauce, vent the blender lid to prevent blowouts. Bottled lemon juice is mandatory for safe canning; do not substitute fresh lemon juice. For a thicker sauce, simmer longer. The sauce can also be frozen for 6-8 months.

Nutrition

Keywords: roasted tomato sauce, garlic pasta sauce, canning recipe, homemade sauce, tomato sauce for canning, summer preserve

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